Reviewed: Nov. 15, 2009

This sounds so good, but I was really disappointed at the fact that it had so many good tasting ingredients but such a lack of flavor. I don't understand how this turned out to be so bland, and I don't think I'll make it again.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Jul. 31, 2009

Actually, this recipe is incomplete. I hail from Hyderabad. I don't see any instruction to layer the meat and the rice. Although we suggest 1:3 water for rice, this is not standard. You must vary the water according to your rice. And yes, please use a good basmati rice for best results. Using about 2/3rd of the water required to make the rice, cook rice separately till half cooked. Now place a layer of chicken 'curry' then a layer of rice then chicken again and top off with rice. Each layer of rice should be sprinkled with a saffron solution: soak about a teaspoonful of saffron in a cup of milk before you start cooking the chicken. This will be well soaked by now. Sprinkle half of it over each layer of rice. Cover pot tightly. If you do not have a tight fitting lid, make a stiff dough with wheat or all purpose flour and seal the pot. Now place it on a low-medium flame and finish the cooking: about 15 minutes. Try this. A lot of trouble but worth the effort. Hopefully I justified my two star rating.

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JShree

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Reviewed: Mar. 27, 2009

Nothing like any authentic biryani I have tasted, and most of my friends are Indian/Pakistani. Know that if you make this dish, it is a very watered down version of biryani, to the point of not being biryani. It's almost plain rice with chicken.

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rehan

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Reviewed: Jan. 31, 2009

This was very good. The flavors were subtle but distinctive even without the curry leaves. I halved the recipe and used one large chicken breast, which shortened the cooking time. It goes well with "Indian Dal with Spinach" also from this site.

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SnagleB

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Reviewed: Jan. 30, 2009

This was a very good Biryani recipe overall, however it was extremely mild for Indian food. I fed it to my Indian boyfriend (whose mother makes waaay better biryani than I could probably ever hope to make) and he enjoyed it. I would definitely add more peppers or something. Another problem that I had was the fact that it doesn't tell us which type of green pepper to use. I don't remember which kind they were but they were the smaller ones (not jalapenos obviously)serrano peppers. Definitely use the basmati rice.

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cgibbons414

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Reviewed: Jan. 29, 2009

This is not at all like the Hyderabadi Biryani I learned to make in Hyderabad. You would never use anything but basmati rice for this dish. The best cooks marinate the chicken in the yogurt and spices. This is a good recipe but as far as it being authentic, it is not.

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cookingood

Cooking Level: Expert

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Reviewed: Jan. 23, 2009

This recipe came out totally wrong. I didn't even use the full amount of water but the rice just formed a huge glob, and it was pretty much tasteless. I was really disappointed!

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RuthieRu

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

Excellent and easy to make. To flavor it a little add ginger to onions while frying.

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Murphy

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Reviewed: Jul. 2, 2008

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!

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Steve Newport

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 13, 2008

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!

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ejwheeler

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Reviewed: Jan. 26, 2008

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.

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knux11

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Reviewed: Dec. 10, 2007

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

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Lucie

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Reviewed: Sep. 22, 2007

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.

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LApagmom2

Cooking Level: Intermediate

Home Town: Shaker Heights, Ohio, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 14, 2007

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!

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Little Miss Greedy

Cooking Level: Intermediate

Home Town: Newark, New Jersey, USA

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Reviewed: Jul. 16, 2007

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

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Brian

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Reviewed: Jan. 25, 2007

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.

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LIPSTICKFETISH

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 11, 2007

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.

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AnMei

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 29, 2006

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...

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luvchef

Cooking Level: Expert

Home Town: Colombo, Western, Sri Lanka

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 7, 2006

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

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Ken_H

Cooking Level: Expert

Home Town: Costa Mesa, California, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 12, 2005

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!

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RK

Cooking Level: Intermediate

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Chicken Biryani, Hyderabadi Style

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