Reviewed: Jan. 5, 2012

this was pretty good, especially after it had set for a couple of hours. didn't soak the rice and it was bordering on mushy, so i wouldn't. i thought the flavour very mild (having reduced the cloves) but nicely fragrant. i recommend using crunchier or textured veggies. overall pretty good!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: St. John's, Newfoundland, Canada

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 1, 2011

I was so disappointed! I followed reviewers advice and only soaked rice for 10 mins... the end result was rice that didn't taste done. Also, as far as taste, I omitted the cloves. There wasn't an overwhelming cloves taste when I made it. In the end it wasn't as spicy as I'd like it, but it wasn't bad. I will probably try to make this one more time with a few more adjustments (leaving the rice to soak longer) because I really want this to turn out good!! It's so few calories, and has all the ingredients and tastes I love.

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Reviewer:

Nemo86

Reviewed: Aug. 15, 2011

i agree, this recipe had WAY too much clove in it. even still, it managed to be tasteless as another reviewer mentioned. there's not enough balance of flavors, but i'm not entirely sure what all is missing... shouldn't there be cardamom at least?

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Reviewer:

amandamichelle

Reviewed: Jun. 2, 2010

The rice got really mushy, we didn't like that. I cut back to 1TBSP garam masala, like suggested. It was tastesless. Will not make again.

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Reviewer:

CA transplant

Reviewed: Dec. 15, 2009

had to make some adjustments: increased cumin seed to 1 tbsp, skipped cloves, and decreassed garam masala to 1 tbsp.

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Reviewer:

soaad ali

Reviewed: Jul. 29, 2008

Very good recipe. After reading reviews I made the following changes: did not soak rice did not add cloves because it was not in my spice drawer: did not add chili powder Used mixed frozen vegetables. served with sour cream and mango chutney which added a necessary spiciness that would probably have been there if I'd had chili powder.

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Reviewer:

Elisabeth

Home Town: Salisbury, Maryland, USA

Living In: Albany, New York, USA

Reviewed: Apr. 22, 2008

This was a really good biryani but I would make two suggestions for making it better...1. Don't soak the rice for that long if at all or it will be on the mushy side. 2. Cut back on the clove, it had too much clove flavor as clove is in the garam masala...the clove was over powering.

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Reviewer:

Salafi_Sister

Cooking Level: Intermediate

Home Town: Iron River, Michigan, USA

Reviewed: Feb. 23, 2008

This was a pretty good recipe, first time I made veggie biryani that didn't come out all mushy! I used fresh veggies for the most part in this as I did not have frozen mixed vegetables. I used one small potato, 1/2 red pepper, 1/2 a zucchini, 1/2 jalapeño pepper, 1 1/2 handfuls of baby carrots (chopped). I used 1/2 a cup of frozen peas and a handful of frozen corn. After the onions cooked I added in the potatoes cooked them for a few mins, added in the carrots and jalapeno cooked that for a few mins, added in the rice cooked that. Then added in the water, rest of the veggies and the spices and about a tablespoon of raisins. It tasted very good when finished, I ate it with a baby spinach salad (that had red onions and grape tomatoes in it) that had the "creamy cucumber dressing" from this site. I usually like a yogurt/raita with my Indian rice dishes, the dressing did double duty in that respect. The meal was enjoyable and easy to make!

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Reviewer:

veggiegreengirl

Cooking Level: Intermediate

Reviewed: Sep. 18, 2007

It is pretty good. I put in fresh vegetables of mushroom, french beans, califlower and carrots and cut the garam masala to a teaspoon. Water was also cut to 2/14 cups and I put all in the rice cooker for the 2nd step...fuss-free.

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Reviewer:

gerrylee

Cooking Level: Intermediate

Reviewed: Jan. 9, 2007

This was a great recipe. Very easy to cook and a great compliment to the spicy foods associated with Indian cooking. I served it with Spicy Chicken Curry, Naan, Cilantro Chutney, and Spicy Indian Dahl. It made a great meal for guests who enjoy Indian food.

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