3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

The outcome was quite good although I changed the recipe a bit. I used regular cumin seeds as I didn't have black cumin seeds. Saying that I also cut down on the amount because I didn't realise I have to buy more and only had a little bit. I used part homemade chicken broth to add more flavour to the rice and sea salt for the salt. I did find that the rice didn't get marbled much because I didn't relise the instruction to add the saffron to the water in the ingredients list until I was already cooking the rice. It needs to sit in water for more than the time it takes to cook rice. I served this with Indian Yogurt Marinade on chicken and a raita and fresh salad for a good meal. I might make this again with more cumin seeds if I am making an Indian meal because in general I don't like whole cumin seeds in rice. Made for ZWT6 Asian region for my team, The Ya Ya Cookerhood.

0 people found this helpful. Was it helpful to you? [Yes] [No]
UmmBinat May 26, 2010

I made this delicious rice as part of an Indian banquet. Everyone loved it. I followed the recipe exactly. Thanks for posting.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Leggy Peggy May 24, 2010

The toasted cumin gave the rice great flavor! I didn't have black cumin seeds so used regular. I also used brown basmati rice, so took a little longer to cook. Thanks for a tasty side dish! Made for PRMR game.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Sharon123 March 15, 2010
Cumin and Saffron Rice