Chicken Biryani, Hyderabadi Style Recipe Reviews - Allrecipes.com (Pg. 4)
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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Cooking Level: Intermediate

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Reviewed: Sep. 5, 2005
This recipe was excellent! Very different from the mughalai version of biryani. I made a few modifications though because I did not have all the ingredients. I used biryani masala (available at all indian grocery stores) instead of cloves. I also doubled the quantity of chili peppers bcoz I used the tiny red Thai chilis and we like it hot in our house:) I used boneless skinless chicken breasts and added 2 potatoes too (I love potatoes in biryani). The recipe is definitely a keeper.Thank you for submitting it.
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Reviewed: Jul. 5, 2005
Excellent combination of flavours. Instead of water, use chicken stock by dissolving a stock cube in boiling water. Will go soggy if too much liquid is added.
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