Reviewed: Mar. 22, 2004

Didn't really taste like the biryani in the Indian restaurants here in the Detroit area, but it was flavorful and did taste "Indian". We added raisins and nuts, which gave it a nice twist. This was a chore (almost 4 hours!), so make sure you have plenty of time.

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INDIANFOODLOVER

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Reviewed: Dec. 26, 2003

This was a great dish! My husband loved it. I served it with pita bread, sliced feta, and Kefir on the side. I followed the receipe exactly and it turned out great.

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LILAH JONES

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Reviewed: Dec. 11, 2003

The cardomam overwhelmed the other ingredients, so next time I'll bump up the other spices and reduce that a touch. Nevertheless, it was GREAT and days later my ravenous horde of friends is still raving. Also, I recommend adding pistachios or cashews for a nice compliment to the spices and make sure you have a food processor or some kind of chopper or you'll lose your mind.

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BENSTONL

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Reviewed: Oct. 28, 2003

I am Bengali and love biryani. I doubled the spices to the curry portion and added raisins and cashews after i poured in the chicken stock. Very good and easy to make if you have all your ingredients and pots/pans laid out.

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TANQ10

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Reviewed: Jul. 30, 2003

This recipe is just like what I eat in restaurants! I am Egyptian but I love Biryani and yesterday I decided to cook it to my fiance and he just lovced it. Initially I thought he might be saying he loved it to flatter me. But eating more than one third of the whole dish proved me wrong. I took the advice on one of the reviews on this recipe to prepare all ingredients in advance. One tip, when you cook the chicken, do not start cooking the rice immeditely. You have to wait for may be 30 minutes then start with the rice. That is because you will have to add the chicken (which is supposed to be already cooked) to the rice when you are cooking it! So unless the chicken is cooked or at least you have maximum 10 minutes to go, do not start with cooking the rice. Thanks for the person who wrote the recipe. Salma

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SALOUMY

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Reviewed: Jun. 9, 2003

I liked it, but a lot of work! And Also if you like it spicy, add spices or chilies because it was rather bland. The rice came out looking great though!

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TINTIN575

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Reviewed: Apr. 6, 2003

My Brother-in-law is from Pakistan and I love their food so I was looking for recipes to fix for my family. I found this one and my husband has added it to his favorites catagory. I even fixed it for my mother-in-law and she loved it too. Hint on how to make it not take so long...measure out all of your spices and ingredients prior to cooking. Do all of your chopping of the onions and all first and it will go a lot faster. I have fixed this many times now and we love it. Today I am going to substitute beef for the chicken and see how it turns out.

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ROBBYN FRAZEE

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Kingsford, Michigan, USA

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Reviewed: Feb. 21, 2003

The dish was quite good, but I'm not sure if the outcome warranted the amount of work put into it. I don't think I'll be making this often simply because I don't have the time to, but I'll probably try it again on special occasions.

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RAEQUIES

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Reviewed: Jan. 7, 2003

I spent about 3 hours preparing everything. It smelled absolutely fabulous but the taste was a real let-down. It didn't get any better the next day either. Perhaps another shot before giving up.

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AIMEE K

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Reviewed: Oct. 1, 2002

I skipped the potatoes & added Mace to the chicken. It was delicious. Thanks Nazia for the recipe.

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SANJANA KAPUR

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Reviewed: Jul. 6, 2002

While the spice combination is delightful, I had some difficulty in getting the rice to cook properly. The resulting dish was thus less than it could have been, disappointing considering the various steps involved. I shall try it again, perhaps with better luck-- the flavour really is very nice.

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RANDICARYN

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Reviewed: Nov. 21, 2001

I made this recipe for a big Diwali party (a traditional Hindu celebration) and got raves. People were asking for the recipe and for leftovers to take home with them!

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LG6191972

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Reviewed: Nov. 19, 2001

Very complex instructions, and the end result was not as desirable as one might have thought from the smells. I think the Turmeric gave it a 'dusty' taste - my younger brother (age 16) said "why'd you put dirt in this?" - I would recommend the rice part of this dish, it's fabulous, but skip the lengthy process on the chicken, it's too complex, and doesn't taste nearly as good as it smells.

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SEIRRAC

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Reviewed: Nov. 17, 2001

If my rating was just for taste, this would get 5 stars. Although it's not a quick recipe, it's not difficult (just follow the directions). The result it an absolutely superb one-in-one-pot meal that is well worth the effort and time.

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GrannyGamer

Cooking Level: Intermediate

Home Town: Keizer, Oregon, USA

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Reviewed: Nov. 11, 2001

Chicken Biryani is one of the more complicated rice dishes in Indian/pakistani cooking. Being quite an amateur cook, I still managed to cook up a feast with this single dish and my hubby is still licking his fingers! I am never looking for another biryani recipe after this . Thanks Nazia- Radhika & Jai

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RADHI_NAIR

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Reviewed: Nov. 4, 2001

This recipe is excellent. My husband is English and loves Pakistani/Indian food and for years I have experimented and nothing has come out this good. It's not a quick recipe but worth it, make sure you don't leave out any ingredients! Its good for the kids too, not too spicy. I loved it.

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MICHELLEM99

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Reviewed: Mar. 8, 2001

This is by far the absolute best byrianni recipe I ever tasted and the only recipe that has worked for me. I normally hate byrianni but this is one recipe that even I couldn't resist. My husband was really excited when he peeked inside the pan to see what was for dinner and he ended up eating too much :)~ This recipe really saved the day! For the best tasting results I always use Cornish Hens (the little chilckens) as they always seem to cook the best and have the best flavour. You may want to cut up and use two of the little chilkens but I gurantee they give a much more pleasant taste and appearance to the dish than the larger chickens.

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SARAHCCOONNY

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

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Reviewed: Jan. 26, 2001

extremely delicious & authentic! slightly time consuming to gather ingredients, but actually quite easy to make. serve with naan bread and a curried cauliflower/chick pea side dish. highly recommend!

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PDURHAN

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Reviewed: Jun. 17, 2000

Alot of works to do,but worth the efforts ! Tastes terrific,try it.

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MSGEMINI

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