This is the basmati rice that you'll find in many Indian homes. Whole spices and fried onions flavour this rice, and soaking the basmati rice before cooking makes all the difference.
Took shortcuts. Just rinse the rice, without soaking for 20mins. This stops the rice getting stoggy - 30 Nov 2010
Followed the recipe religiously, however personally found the taste too mild. Unlikely to retry. - 20 Feb 2017
I thought this recipe was very good but I should have listened to my intuition and reduced the amount of cumin seed it called for. 1 tablespoon of cumin seed is WAY TOO MUCH for the amount of rice indicated. It totally overpowered the rice and muted all the other great flavours going on in the dish. I would definitely make this again but I will use about 1 teaspoon of cumin seed next time and probably add green peas to it, as a matter or preference. I also used jasmine rice, so I did not soak it, but I washed it thoroughly until the water was clear and let in drain in a colander until the rice is relatively dry. I find this is essential in making rice dishes like this so the rice sautes better and doesnt taste bland or waterlogged. I also reduced the cooking time slightly, since I was using a different type of rice and reduced the water to 2 cups, but kept the amount of rice used the same. - 26 Feb 2005 (Review from Allrecipes US | Canada)