Recipe by NICOL ZAHRA
"One of the most well-known Indian-Pakistani dishes made. A spicy chicken and rice dish."
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2 1/2 tablespoons
distilled white vinegar
small green chile peppers
salt and pepper to taste
1 (3 pound)
whole chicken, skin removed and cut into pieces
uncooked basmati rice
salt to taste
powdered yellow food coloring
quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish.
Lots of ingredients with not enough flavor. Portion size was huge...
I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks!
Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!!
Next time I'll use a little less oil, but this was fantastic! No leftovers tonight!
This recipe is great! Turned out great! Biryani, is an art...you just need to practice once or twice.
Far too much rice and, although the flavour is nice it needs more. The next time I will make only half of the rice and double the garam masala. Otherwise, it was a hit with the family.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 395
** Calories from Fat: 99
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