As written, I'd probably give this recipe 3 stars... I'm not sure. I followed the directions, however I made this change:
I make curries a lot, and the idea of just adding curry powder/spices to water seemed like madness to me. I also wanted to double the spices, so I decided to split the difference. I put half of my spices into the beef/onion mixture when the beef was mostly cooked to fry the spices (the way I'm used to preparing curry spices), and I added half of the spices to the boiling water, as the recipe suggests. Basically I followed the recipe exactly, but fried another batch of the spices with the beef. I also stirred the rice around in the fried curry/onion/beef oils on gentle heat before adding the water. This came out deliciously!
Oh, and be careful to set your heat fairly low during the rice-cooking part of the process (On my stove I set it at about 3.5/10). It will still simmer with lower heat, but if you don't put the heat pretty low and stir occasionally it will probably burn on the bottom.
1 user found this review helpful
Feb. 3, 2014