Oh my god, this is so good! Although I can handle heat pretty well I am surely no native; so I was skeptical about the amount of chilies. It turned out to be perfect, absolutely perfect. Best curry I've ever made and in the top 5 I've ever eaten. I will make this again and again, thank you!

This recipe is virtually indestructible. I made A LOT of substitutions and still the flavor came out rich, the texture was great, and the presentation beautiful. I didn't have cloves, so I substituted cinnamon. I didn't have whole chicken so I used chicken breast, and to compensate for flavor, used a bullion cube when adding water. I didn't have curry leaves so I used dried curry and I didn't have green peppers so I used one red pepper and cayenne powder. I didn't have any problem with curdling -- used a thick Dutch yogurt. I didn't have jasmine rice so I had to use risotto. I can see that the jasmine would have been better (lighter and fluffier) and that cloves would have been better than cinnamon. But all in all, it still tasted great!

Great flavor. I did not have the paste, and used crushed garlic instead. Instead of letting the juice cook down to one cup, I took the chicken out and put it in a roasting pan, and placed the remaining juice, pan scraps in my blender. With the curded yogurt it turned into a thick flavorful sauce, and was excellent.

This recipe was delicious, easy to follow and really worth all the time and effort....thanks so much for sharing!!!

I made this for my family and I, and we loved it. Had to add some more salt and garlic for extra taste but in the end it was very tasty. I didnt feel like making raita so I just topped it with some plain yougurt... yummy!

Giving it rating so I can add a comment. With yogurt if you use full fat yogurt it usually wont look curdled or chunky. The low fat or fat free ones will. It doesn't change the flavor though.

This was very easy to make. My wife and I love the rice!

I wanted to tell everyone that there is no need to temper the yogurt. It will not ruin the dish if you add it all at once. It may look curdled but it is fine. Lipstickfetish, you didnt need to throw away the dish! Sorry!

If you have never cooked with yogurt you should know about 'tempering' before you make this dish. Sorry to say that I found out the hard way, and after 30 minutes of cooking ruined the entire dinner when the addition of yogurt caused the sauce to curdle! Determined to get dinner on the table, I did remake the entire recipe- this time using great care to add the liquid slowly to the yogurt. The end result was good and I will make it again.

This was wonderful, but I need to suggest one major change to the recipe -- use basmati rice, not jasmine/regular white rice. This biryani is very delicately spiced, as it should be, and the yoghurt adds a nice touch. My local market was out of curry leaves at my last trip, so I used just a bit of mild curry powder to add extra flavor. Also, make sure to invest in ghee for this recipe. I would actually give the recipe just under 5 stars due to the kind of rice suggested, but it was altogether a great biryani.

This recipe was amazing.... all my guests loved it. Since I did not have a large utensil to cook the meat and rice together, they were cooked separately and combined after...

Great Recipe...makes a ton of food though!

This recipe was excellent! Very different from the mughalai version of biryani. I made a few modifications though because I did not have all the ingredients. I used biryani masala (available at all indian grocery stores) instead of cloves. I also doubled the quantity of chili peppers bcoz I used the tiny red Thai chilis and we like it hot in our house:) I used boneless skinless chicken breasts and added 2 potatoes too (I love potatoes in biryani). The recipe is definitely a keeper.Thank you for submitting it.

Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock cube in boiling water. Will go soggy if too much liquid is added.