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Indian Style Basmati Rice
March 03, 2007

I just finished preparing this recipe... it was tasty, but nothing spectacular - hence my 4 star rating. I followed the directions for the most part - except I didn't bother soaking the rice - because in my experience, the rice is easier to toast if you skip the soaking step. Also, I doubled the recipe and used about 1/2 less cumin seeds, a few extra pods of cardamom and an extra clove or two. I added a pinch of saffron too! Note: If you decide to use ground spices in place of the whole ones, be careful with how much you use - otherwise you won't get the right flavor. Too much cinnamon can ruin the dish, and typically the cardamom is essential with Indian cooking.

  1. 327 Ratings

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