Exotic Indian Tangy Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 20, 2014
I am a beginner cook (aka I follow recipes to a "T"), and the non-typical ingredients in this dish gave me a challenge. Whole Foods didn't have curry leaves, so I tried using kaffir lime leaves (dried). I also had ground mustard seed and ground cumin, as well as cayenne pepper instead of chilies. All this in mind, I'm sure the dish didn't turn out as well as if I had been able to use the right ingredients, but it turned out well-enough. Next time, I'd try to make it the right way.... :-D
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Cooking Level: Beginning

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Reviewed: Apr. 11, 2012
Made with brown rice & no red chilies!
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Reviewed: Jun. 3, 2011
Love Indian food. My family loved this.
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Cooking Level: Expert

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Reviewed: Feb. 14, 2011
It is easy to make :) sometimes I have difficulty with Indian cookery as I'm a spin and toss cook and so getting careful with measurements (since I am not sure what I am doing) makes it complicated for me. with this one I decided to pay attention to the recipe, no additions or omitions, but I did add more cashews (love 'em) and a few less curry leaves (had to go to a specialty shop for those) and a couple less peppers as I am not fond of TOO much heat. the result was sour and tangy as you said, which I am glad you did otherwise I wouldn't have been able to describe the tast combination. and I always love cooking cumin seeds the way they pop around the pan. thanks so much! hope to see more of your recipes.
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