Nice change. I just used water, cold pressed olive oil to be healthy, freshly ground black pepper to taste, sea salt, Indian white basmati rice, plus the rest of the ingredients. I may make this again preferably with home-made chicken stock.
5 stars for being different and delicious. I used ck stock. I wish I had cilantro...next time.
Very good rice! Thanks so much for sharing!
I remember my best friend used to cook this kind of rice for me every time I came to visit. I can't believe I finally found the recipe! The best rice I ever tasted. Thanks for the recipe.
This was a great rice. I followed the recipe directions without variation and used four cups of reduced sodium chicken broth. This makes a lot and I used it for dinner for two nights. The first night I served it with Chicken Bombay (Lighter) and divine indian spinach and had more than enough to have it the next night with Aloo Gobi and still have some leftover. Next time I may halve the recipe but it was fantastic and is sure to become a regular feature in our house. Thanks for posting!
DELICIOUS!!! I have been making a similar dish for quite a while now, but my proportions of spices were different, and I did not use stock. What a difference this makes! I loved the cumin/turmeric so much more than my normal Hawaij, and I used 1.5 cups of stock, and the rest water (perfect combination). I omitted the cilantro on top. I had guests that I wanted to impress today, and they raved about the rice. The man kept taking more even after saying how full he was, and kept telling his wife - "you should make rice like this". Thank you so much for posting this, and I hope more people will try this very delicious rice dish. I served this with my Roasted Yemenite chicken and potatoes dish (not posted yet), and a couple of eggplant side dishes, and a fresh salad. Perfect meal, Wonderful recipe, I highly recommend it, and will be making it on a regular basis instead of my old version.