By Charishma_Ramchandani on October 29, 2003
"This is a treat! It's colourful, flavourful and wonderful served hot. To me, it is a meal by itself. This is from Chef Sanjeev Kapoor."
Serving Size: 1 (280 g)
Servings Per Recipe: 6
"I really liked this recipe because of the variety of colors & veggies. It has a wonderful aroma! I really appreciate your comments about the spices, tinala. Keeping what you said in mind, I used 12 green cardamom pods, 6 bay leaves, 12 cloves, and 2 cinnamon sticks (each approx 3 1/2 " long). I also used 1 tsp ground cumin instead of seed and 3/4 tsp ground peppercorns. When the rice and veggies were almost cooked (Step 16), I tasted the pilaf several times and decided it needed more spices. I then added ground cinnamon, cloves, cardamom, cumin, and curry powder. Next time I make this I will double all the spices and use only ground spices(except for the bay leaves). I will also add 1 tsp. curry powder. Thanks for a great recipe!"
"Made this tonight for dinner and it was very good. I used ground spices instead of the whole and I doubled the spice as it was a little bland. I also added Curry powder, made it so much better! Thanks for a great recipe."