*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.
YUMMY and FRAGRANT!!! The scent kept bringing my whole family (ages 4-40) into the kitchen wondering when dinner would be ready. I followed the recipe exactly except that I used fresh garlic instead of garlic powder. Next time I would wait until the very end of the cooking time to add the peas. They were very dull colored and over-done. I prefer my peas barely cooked and bright green.
If you can't find whole spices, 2 cinnamon sticks is about a teaspoon of ground cinnamon, 3 cardamom seeds is about a half teaspoon ground, and 4 whole cloves is about a third teaspoon ground. Edit: Also, I just wanted to add that people commenting on the blandness of the rice are missing the point. This dish is not meant to stand alone, but to be served with other Indian dishes. It has complemented the curries I've served it with very well.
Because I used ground spices I prepared this in a slightly different way. I sauteed a small amount of each spice and the uncooked rice in oil. Then added the water and the frozen peas. The spice combination creates a wonderful aroma while cooking and an interesting mild flavor.
Easy to make. I cut back on the rice and water but kept the spices the same. When I poured the garlic powder/water into the pan I set off the smoke alarm oops! Good mild dish. I was expecting it to have a bit more flavor but it was still good. The peas added a nice sweetness. Used brown rice so cooked for longer and didn't add the thawed peas until the end of cooking time they were just perfect.
This is a great recipe - very interesting spice combination without being overpowering. We had this with Butter Lamb Gravy from this site and enjoyed it thoroughly. I would give this a 5 if not for the way-off cooking time. Do not dream that you will have cooked basmati in 15 minutes unless it is precooked. It takes more like 40-45. Still the rest of the recipe is excellent! Thanks!
Good recipe! I don't understand why people are saying that more time is required for rice cooking. I used basmati rice that cooked in 9 minutes after boiling. After boiling the mixture cover the pan with a little escape for steam. The steam pressure cooks the rice.