Reviewed: Jan. 21, 2012

This was a disappointing recipe. Perhaps in step 2 the instructions should not say to simmer until the water evaporates. The biryani ended up fairly dry. Also, even though the biryani had multiple spices, the spices were so subtle and blended together, leaving the dish bland. I gave this recipe two stars rather than one because it was easy to make and did not taste awful. The dish was edible just not enjoyable. I will not be using this recipe again.

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Reviewer:

lovetoeatandtrytocook

Reviewed: Jan. 15, 2012

Excellent recipe. Did follow up on another recommendation in the reviews and increased the amount of spices in the recipe. I basically doubled all the spices. The resulting biryani was wholesome and robust. Felt good to my Indian taste buds, yet did not overwhelm my non-Indian friends!

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Reviewer:

rameshusa

Reviewed: Jan. 1, 2012

Dish was very flavorful and I would definitely recommend if you're a fan of Indian cuisine. I followed the recipe to the letter, but found that it takes 10 minutes for the water to boil off and rice was done after 20 minutes (similar to other reviewer). It called for a 1/4 teaspoon of red chili pepper and I ended up using red (cayenne) pepper, which made it a little too spicy for my daughter.

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Reviewer:

mapesd

Reviewed: Dec. 21, 2011

i always make chicken biryani and this was my first attempt with veggie-biryani. could've used a little more of the spices. otherwise, a perfect and super easy method to a delicious and yum-looking dish.

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Reviewer:

moony_oo

Reviewed: Nov. 22, 2011

I have made this dish several times and my family loves it. It's a great vegetarian dish with tons of flavor! I don't always have the whole spices called for but have substituted ground spices instead. Don't be timid with the spices! For variety I have tried adding almonds or cashews,raisins, or red lentils. Smells delicious, tastes wonderful, and is great for leftovers the next day.

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Reviewer:

jennazenna

Cooking Level: Expert

Reviewed: Mar. 31, 2011

Simple to make and a perfect side to any curry. If eaten as a main I would suggest some cashews and raisins and perhaps a few green cardamon pods toasted in the begginning. Good quality spices (not some old spice jar forgotten at the back of the cupboard) is key and makes the difference between a mildly spicey rice and a truely authentic dish. As one other reviewer said the recipe is best with fresh, good quality ingredients (except for the peas which are usually sweeter when bought frozen), there are many shortcuts you can take with the veg but there is no compromise with the spices.

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Reviewer:

nka770

Reviewed: Mar. 15, 2011

I thought this was bland. The flavors were not nearly as strong as the biryani I've had in restaurants. Next time I will use ground spices and double or even triple the amount of each of them.

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Reviewer:

pixi

Cooking Level: Expert

Reviewed: Feb. 18, 2011

Yum, yum, yum. Looks a bit like your dogs breakfast but it tastes delicious!!

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Reviewer:

Russell

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 6, 2010

i made this last nite, and i loved it, actually thought i wasn't crazy about east indian cuisine, obviously i hadn't tasted the good stuff!i also made the chicken jalfarezi, used the leftover pork loin i had made the other nite, it was also very good. i am impressed, and plan on trying a lot more of the recipes on this site

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