This was great! I'm new at cooking Indian food and was a little apprehensive of the process, but I didn't have to worry, because it was perfect . . . fragrant, fluffy and fabulous! Thanks for sharing. UPDATE 8/31: Prepared this dish again last night and it did not disappoint. Made it to go with Country Captain ( East India Chicken Curry) . . . DH thought he was back in India again! Love this cooking method! Thanks again, Evelyn.
Excellent recipe! I simply love it. The seasonings are wonderful together. I had to use 1 tsp of dried mint as fresh isn't available just before Christmas but everything else was by the recipe. It turned out fluffy and tender and the fragrance was to die for. I served it with fish but it would be a grand match with chicken or lamb or in a vegetarian meal. Thanks ev for a most enjoyable dish.
Lovely flavors, I enjoyed! I left out the saffron, didn't have. Thank you Evelyn!
You've done it once again, Evelyn,I just love your recipes! I've cooked many kinds of rice, but maybe this was my first time with basmati, it smelled so good while cooking. It almost smelled like popcorn...or maybe we're just craving popcorn! LOL. Amyway, the crispy brown onions are the key to this for us. The mint, (I never even knew I liked it in a savory way, live and learn!), was So good. I have the cilantro gene, so left that out, used the last of my saffron, and it doesn't need any of this, in my humble opinion. The mint and the garam masala with the lemon and milk? HEAVEN! Thanks, Evelyn, for another winner and keeper. YUM!