By SusieQusie on June 15, 2006
Photo by Dienia B.
Photo by Dienia B.
"Found the recipe on an Indian cooking website & believe it to be the same dish that my friend Raksha used to make for me."
Serving Size: 1 (362 g)
Servings Per Recipe: 4
"Great dish! This dish was very flavorful, but not too spicy. Because there was a comment that the rice was undercooked, I allowed the rice to soak longer and it probably was on the flame a little more than 10 minutes. Everyone devoured this dish: my husband, the rice lover, me who isnot so wild about it, our guests, and their teens who can be picky eaters. THis is a recipe which i will be making again and again."
"Too salty for me and the rice seemed under cooked. I think this one's on me, not on the recipe."
"This is a fantastic rice dish, packed with flavour.
I made a bit too much for our curry, so refrigerated the rest and had it with grilled sausages the next day!
I think the 1 tbsp of salt should read 1 tsp.
Doing this again with a curry I have found on this site."
"LOVE IT! This is delicious, my mouth is watering just thinking about it! I made this with Brown Basmati and it took about 20 minutes to cook at the end. Okay, got to go eat leftovers..."
"This was pretty good. I added 1 c. frozen cauliflower and 3 tsp. of chicken bouillon instead of salt. I will make it again! Thanks for the recipe."
"I wasn't fussy on this rice, but my husband loved it. He is taking leftovers for lunch tomorrow."
"This was great! Being new to Indian cooking I made this pretty much just as written. I used frozen peas so I added them in at the very end and just stirred them into the hot rice where they thawed and were nice and fresh tasting. I served this as a side dish and it made LOTS of servings. There were 6 of us and we ate only about half of it. Very yummy!"
"This was excellent, definitely will make again and again! I added silverbeet from our garden in with the potatoes and peas. I added about 1 TB ground coriander and then ran out, so used another TB coriander flakes. I have never cooked rice this way either, but it was done and excellent. Had leftovers for lunch the next day, and it only got better! Thanks!"
"Wordeful rice! Full of aroma and so tasty. I didn't add the potato cause I didn't have any at the time and used olive oil instead of butter. I love it! Made it as a side dish to a chicken kiev (light with yogurt) so it was a good combination. Thanks for posting, Next time I'll defenatly add the potatoes."
"perfect! I served with Naan and tandoori chicken with induan spinach on the side.....aesome compliment to any indian meal!"
"Awesome!! I used chicken broth instead of water. I also used ground coriander ( no seeds in the house) and frozen peas..TI served this with panko chicken --thanks for this great recipe-i will definately make again."
"this was pretty easy and really good. A keeper for sure."
"A nice hearty side dish for spicy Indian dishes. Thanks for posting!"
"Wonderful! A perfect side dish for any Indian food. We served it with Chicken Tikka Masala (#25587) and chapatis (#39198)."
"Loved it very, I served it with Indian Lime Chicken. It made an excellent combination. Although it can be served as a complete meal on it own with a little yoghurt on the side Thanks for such a simple and easy dish."
"We've made this twice, and the second time, we halved the amount of rice and water, and kept everything else the same, which was how we like it best. We'll be keeping this dish in regular rotation! It goes great with some yogurt-marinated chicken or turkey, like the marinade in Recipe #175030"
"THis was delicious! Easy too! I didn't have any long grain rice on hand so I used brown rice instead. Omitted the potatos but added 2 cups of peas and a cup of diced carrots (looked so colourful!)Substituted 2 cups of chicken stock for 2 cups of water to make it more flavourful. The result? Great Indian ricethat everyone enjoyed!"