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The spicing is light and I did double it with the advice of the intro and another reviewer. My problem was that 1 hour soaking of the Indian Basmati rice I used was too much. The rice broke up somewhat during cooking so the soaking time should depend on the type of rice. I'm sure the original rice used for this recipe in Afghanistan does benefit from the hour though. I have had this dish with meat before and this was, minus the rice mishap a good vegetarianized version. I used sea salt, canola oil to be soy free, freshly ground black pepper, organic carrots, plus the rest. I did steam it less time or my rice would have disintegrated. Served with a whole roast chicken and Pomegranate Raita. Made for Newest Zaar Tag (Winter).

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UmmBinat January 02, 2011

This is a wonderful rice dish that can be cooking while you are making another dish. I served it with chicken curry and it was heavenly. Next time I will double the spices as recommended. Made for Photo Tag.

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mary winecoff January 15, 2010

Increase the spice amount. My husbands loves this dish and therefore I love this recipe. Finally able to get him to eat his vegetables. lol. smh

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nasirahnurah March 02, 2013

I concur, 1 hour in most cases will be too long to soak the rice. Using fresh ground pepper is recommended.

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MooseGourmand January 26, 2012
Basmati Rice With Carrots, Raisins and Spices (Kabli)