Reviewed: Nov. 21, 2009

Easy to make and subtly flavoured, this is a nice side to any saucy curry. JI don't think you'd want it much spicier or it would compete with whatever you pair it with. Only two changes made - 1) I added the frozen peas to the rice when there was 5 minutes cooking time left so they kept their shape and colour and 2) I cut back the water - 2 cups of rice, 3 cups of water.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

Very aromatic!

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AnneMarie

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Reviewed: Jun. 4, 2009

Great side dish, I didn't have the whole spices, but used ground instead (eyeballed) and it was wonderful. Very subtle and delicious.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Apr. 25, 2009

Excellent dish. My whole family loved it, even my husband who is not a fan of rice. I was hesitant to try it but very delighted. I may keep these spices on hand everyday incase I feel like some subtle and fragrant rice. I did not use basmati but I will be next time for sure!

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Apr. 19, 2009

I'm so sorry....but I really wish you had added onions and ginger too.

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betterdays

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Reviewed: Mar. 24, 2009

This is a great recipe - very interesting spice combination without being overpowering. We had this with Butter Lamb Gravy from this site and enjoyed it thoroughly. I would give this a 5 if not for the way-off cooking time. Do not dream that you will have cooked basmati in 15 minutes unless it is precooked. It takes more like 40-45. Still, the rest of the recipe is excellent! Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 26, 2009

Made this to go with a Chicken Saag and it was fantastic!

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maddoxdy

Cooking Level: Expert

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Reviewed: Feb. 12, 2009

Because I used ground spices, I prepared this in a slightly different way. I sauteed a small amount of each spice and the uncooked rice in oil. Then added the water and the frozen peas. The spice combination creates a wonderful aroma while cooking and an interesting mild flavor.

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gapch1026

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Reviewed: Jun. 18, 2008

This is good recipe but instead of plain water I use chicken broth or stock cube dissolved in water, and I use canned peas - added once rice cooked. Stir & leave in the steaming rice till served.

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CATATWORK

Cooking Level: Beginning

Living In: Yangon, Yangon Division, Myanmar

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Reviewed: Sep. 24, 2007

Great recips. Something different for plain rice. I liked it, but you must really like spices as it has a complex flavor.

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mashikra

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Reviewed: Mar. 4, 2007

I found this recipe very bland. I don't know what would fix this - doubling or tripling the spices? Using the ground version of the spices? I also doubled the peas, and still wanted more. Oh, and I added cubed sauteed tofu for protein, which worked pretty well.

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thekaz1969

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Reviewed: Oct. 3, 2006

Easy to make. I cut back on the rice and water but kept the spices the same. When I poured the garlic powder/water into the pan I set off the smoke alarm, oops! Good mild dish. I was expecting it to have a bit more flavor, but it was still good. The peas added a nice sweetness. Used brown rice, so cooked for longer, and didn't add the thawed peas until the end of cooking time, they were just perfect.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2006

YUMMY and FRAGRANT!!! The scent kept bringing my whole family (ages 4-40) into the kitchen wondering when dinner would be ready. I followed the recipe exactly except that I used fresh garlic instead of garlic powder. Next time, I would wait until the very end of the cooking time to add the peas. They were very dull colored and over-done. I prefer my peas barely cooked and bright green.

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