I had this recipe printed and sitting in my cookbook for over a year. I finally made it last week and I wish I had sooner! This is a very delicious and tasty dish that I know I will go to over and over. Love the flavors and the smells and goes well with soooo many things! We love it!
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I didn't think this was phenomenal, but I liked it. I finely minced some ginger and garlic to add in place of the ginger-garlic paste, and I used brown basmati rice. Other than that I did everything just as described. I did find that this took longer to cook than described (I did use brown rice, so, fair enough). I served this with your tamarind/cilantro sauce and potato kebabs and my own raita. Delicious as a meal, and the sauces made it more complete I think. I would suggest serving this with a sweet chutney (which I am currently out of); I think that would really round out the dish! My overall opinion of it was that it was good/tasty, but that with all the spices and the time that it took to make I wish it had been better. I will say, though, that my American palette is not used to these flavors and that could certainly have something to do with it. Thanks so much! I have really enjoyed making your dishes! Reviewed for PAC Spring 2009.
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