*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was taught how to make this rice by a Pakistani friend of mine. She used Basmati rice whole cloves and added frozen peas for color. It was the first time I had ever seen anyone fry raw rice! The aroma while the rice is cooking is fabulous - almost unbearable! She served it with okra that was stewed with tomatoes and we ate by scooping it up with warm pita bread using only our left hands. It was my first hands - on experience of authentic ethnic cooking and I have since gotten 'the bug' and continue similar types of cooking adventures. I will always think of my friend when I prepare this rice - thank you Uzma!
I enjoyed this recipe served it this evening with the Beer and Spinach curry off this site. I liked the final presentation with the onions served on top of the rice rather than just mixed in. It is a little longer to prepare and cook than most rice dishes but well worth it for a tasty change.
This rice went great with the Thai Curry Tofu (also on this site) very simple to make but a safe taste (my husband who doesn't like trying anything "too weird" even liked it) Would definately make again
This was so good. The flavors are so complex and wonderful together. Because my family is picky and prefers plain white rice I cooked the rice alone (for them) and then followed the rest of the recipe only skipping frying the rice. I added some of the cooked rice into the skillet with all the cooked spices and onions. Yum! Thanks.