I am of Indian origin, authentic Biryani does not have potatoes. To make it really easy and very tasty. I use Patak's Biryani Paste available at any Asian and some larger grocery stores in the International food aisle. For 1lb of chicken, mix 2 tablespoons of the mix in about a cup of yoghurt. Place pieces of chicken in the yoghurt, marinate for a few hours or overnight. Make sure all pieces are coated. Then follow the recipe. For a yoghurt salad, grate a cucumber, and a carrot - add a pinch of cummin, chilli powder and salt to taste. It is excellent! Enjoy.

This came out great. A little labor intensive, but worth it.

This was pretty good, but I thought it was alot of work. My rice also turned out a bit too soft. Served it with plain yoghurt.

I have never had Biryani with potatoes or tomatoes in it. The Biryani recipe I use also has no chili powder in it - somehow it doesn't sound Indian to me. Anyway, for real Biryani I put in dry roasted peanuts or cashews and cook the rice in Coconut Milk. The spices are more cumin, curry, coriander, cinnamon and saffron. I also agree with another reviewer. It is much easier to get Shan and use. I am perfecting my recipe (which includes carmelized leeks - YUM)I'll try and post it in a month or so

really really enjoyed this dish, fantastice recipe! i would definitely recommend, i did add extra chilli as prefer it to be a little spicier. my little sister also enjoyed it even though she is a very picky eater. thanks

Added more chili pepper for more spice.

This recipe certainly made our Christmas day memorable. It took some time to put things together, but the end results were excellent. We enjoyed it so much.

This was great! The version of biryani (there are many) that I'm familiar with doesn't have potatoes, so I left that ingredient out. Also, the ghee made all the difference!

I don't have a problem with recipes that have several steps and/or require a lot of prep time, as long as the results are worth it. This wasn't worth it, imo. I ended up adding a lot more spices and yogurt, and most of a can of tomatoes. The end result wasn't terrible, but it was quite a lot of work for rather mediocre results. Thanks anyway!

This was great; the cardamom offers a delicious and different flavor. The only change I made is using water rather than broth to cook the rice in; with all the spices it seems unneccessary and wasteful to use broth. I'll definitely make biryani again.

This recipe is awesome! The best biryani recipe ever! I skipped the potatoes since it dint work well for me before. After reading a few reviews, I decided to add more spice. I added 1 tsp of chilli powder, 1 tsp of ground pepper instead of half tsp each. This is the first time that I have succeeded in making a good biryani! Thank you so much!

I made this as a covered dish for our foreign exchange student's orientation. It was a huge hit. My son, who is a picky eater, told me the recipe was a keeper! I did not have cardamomor powdered saffron. I used a biryani spice mix, omitting the spices included in the mix. I also used saffron threads, which probably would have made the rice a beautiful yellow had I known how to use it properly. Thank you for sharing this wonderful dish!

This really isn't the best biryani recipe I've made, but it's fast for biryani so I thought I'd give it a shot. I had to double all the curry spices and added a good helping of garam marsala. I never even tasted a hint of mint so I'm thinking that doubling the mint might help as well. When you're cooking your rice, I would eliminate the onions and let the spices sit in the oil until it's nice and fragrant. Then add the rice and cook for five minutes to let the rice absorb some of the flavors. Once you've added it to the rest of the recipe don't cook on the lowest temp or it will get soggy. You need to cook basmati rice on a med-low heat and much faster to avoid soggy rice. This recipe is HUGE. I cut it down to four servings and still had too much food.

Even with all the spices, it was slightly bland in my opinion, but better the second day.

hey I jst made my 1st biryani wid ur recipe n u no what it turned out to be awsome.. thanks a million..i never thought making biryani was so easy.. once more thanks

While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious.

It was magnificent! the most delicious biryani i ever [made] and ate! it was perfect. fortunately, all my procedure went good . thanks a lot NAZIA!

This was pretty good. I think I messed up in chopping the onions too finely as the mixture was quite liquid-y. And I think cooking the rice on the lowest setting on my stove was too low as it ended up being mushy as well. But texture aside, the flavors were mild, but very nice. I would season the potatoes & chicken a bit next time, or dice them a bit smaller, as they were a bit bland.

Wow!! This was amazing. I made it for a bunch of friends and made very few modifications. I used boneless skinless drumsticks which I beleive were the perfect choice for this dish as they had enough dark meat to stay plenty moist. The only change I amde was to add raisins and cashews during the rice cooking stage but that was only due to personal preference. I didn't find the recipe particularly time consuming. I started making it 2 hours prior to the time I wanted to serve it and it was ready right on time, during the 2 long cooking stages there isn't anything to do except set the table, pour some wine and enjoy the delicious smells.

Very good; really reflects the complex interplay of spices and flavors that is biryani. But I can't give it five stars because, while not a difficult recipe, it is very time consuming: it took me 2.5 hours from beginning chopping to putting it on the table. (I imagine I'll be faster next time, but it's probably still nearly two hours in raw cooking time. I'm trying to think of ways to do this faster. If I come up with something significant I'll try to remember to update this review.)