Reviewed: May 23, 2012

Add two heaping tablespoons of yogurt after frying the peas with the spices for a few minutes...makes the rice moist and tender. I also add bay leaves and 1 tbsp cumin seeds to the spice mix.

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Reviewer:

Lexsali

Reviewed: Aug. 28, 2011

Really, I give this recipe a 4.5 only because I added one ingredient that is not listed and that was garam marsala taken from another rater. I made this for my family two days ago and they loved it. NOw, I am back on here to print the recipe and make it for 50 people.

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Reviewer:

nurah0713

Reviewed: Apr. 7, 2011

I made this recipe the other day, and while it was very aromatic and made my whole house smell AMAZING, it was kind of lacking in the flavor department.

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Reviewer:

TheInfamousMeg

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Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

Living In: Round Lake Beach, Illinois, USA

Reviewed: Jan. 28, 2011

I think this was supposed to be good but I must have messed up the seasoning somewhere. My rice turned out bland. Don't be shy about seasoning with salt.

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Reviewer:

lacey

Reviewed: Jan. 17, 2011

In my opinion, this rice dish is unnecessarily flavourless, but then perhaps that is because I am more used to the spicy Indian dishes. --Not a recipe I would make again.

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Reviewer:

Heidi Muller

Cooking Level: Intermediate

Reviewed: Jan. 2, 2011

This is an amazing dish. I generally add about 1/2 tsp of garam masala to the garlic powder paste for just a bit more flavor. Additionally (as indianakg stated), extra time for cooking the basmati is NOT necessary. I would never have believed it when I first started cooking Basmati either, but as long as a) the mixture continues to boil and b) you have a tight-fitting lid on your skillet, 10-15 minutes is honestly all it takes! I cook it MUCH more often now that I know this! :)

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Reviewer:

MICHELLENICHOL

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

If you can't find whole spices, 2 cinnamon sticks is about a teaspoon of ground cinnamon, 3 cardamom seeds is about a half teaspoon ground, and 4 whole cloves is about a third teaspoon ground.

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Reviewer:

Mary E

Cooking Level: Intermediate

Home Town: Cartersville, Georgia, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 5, 2010

Delicious!

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Reviewer:

LBELDEN

Reviewed: Jun. 24, 2010

fantastic! I followed the recipe exactly. This is a very tasty, simple rice preparation!

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Reviewer:

Jessica

Cooking Level: Intermediate

Home Town: East Amherst, New York, USA

Living In: Baldwinsville, New York, USA

Reviewed: Jun. 3, 2010

Yum. I was looking for a change from my typical raisin/curry style and this is a great pick to alternate in the rotation. I didn't have cardamom seeds, but I always have ground cardamom (love it). I decided to grind the peppercorns and cloves with mortar & pestle and also used ground cinnamon instead of the sticks since everything else was ground too. I realized last minute that I had run out of basmati and forgotten to buy more. I thought about using jasmine rice instead but went with couscous. We ate this up with Tilapia seasoned with garam masala and a dollop of plain yogurt. Quite tasty!

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