Comments on: Chicken Biryani

By: TaraInRichmond

TaraInRichmond — Sat, 27 Nov 2010 00:02:34 +0000

This recipe produced a wonderful Chicken Biryani on the first try – comparable with the restaurant-quality biryani I’ve experienced multiple times. It has taken me ages to find a decent biryani recipe and I’m VERY impressed.

I admit that it took me twice as long as expected to accomplish the finished product. I’ve since parsed the narrative down to a sequence of action items so the next biryani shouldn’t take the better part of an afternoon

This recipe (and website) have been made part of my permanent collection. The asafoetida, however, has been double-bagged and banished to the garage until I need it again!

I give this 5 spoons – can’t wait to try the next recipe!

By: Biryani Recipes

Biryani Recipes — Wed, 23 Jun 2010 16:46:58 +0000

Another tasty recipe. I love Chicken Biryani recipe. this looks great. thank u.

By: Vincent

Vincent — Sat, 07 Nov 2009 13:00:37 +0000

How long can you keep chicken biryani in the freezer?

By: Chicken & Shrimp Jambalaya from Mike's Table

Chicken & Shrimp Jambalaya from Mike's Table — Sat, 01 Aug 2009 06:05:15 +0000

[...] luxuriously creamy with just a bit of contradictory bite, paella more crisp and uniformly al dente, biryani more like a simple steamed rice in texture–and I would also put jambalaya in its own [...]

By: Sowmya

Sowmya — Tue, 14 Jul 2009 21:43:14 +0000

Also fry cashew in ghee till brown and raisins till they puff up before adding as garnish. Then mix it with the prepared biriyani. My mom makes it that way

By: Sowmya

Sowmya — Tue, 14 Jul 2009 21:40:30 +0000

Nice recipe. One suggestion. Instead of cilantro try adding a few mint leaves lightly sauted in ghee along with the final garnish(cashew raisins, saffron etc). It tastes awesome. I like to have my chicken biriyani with boiled egg as a side. Have you tried that?

By: willie

willie — Sat, 30 May 2009 16:56:07 +0000

nice, but i save myself lots of trouble by using biryani spice mix and ginger/curry paste from my local Indian grocer – saves lots of time – i don’t even cook the rice, but simply fry up the ingredients with spices, throw into a pot, add in the dry (brown Basmati) rice, add in two cups of hot water, stir, then pop into the oven for 90 minutes… total prep time is maybe 10 minutes?

By: Dana Zia

Dana Zia — Sat, 18 Apr 2009 03:56:44 +0000

I’m a nut for east Indian food, but don’t make it very often cause it takes so dang long. You make this look easy and way delicious! I still think I might eat out for it. Maybe I will try it the next time my son comes home, he LOVES chicken Biryani!

By: Peter

Peter — Tue, 14 Apr 2009 00:46:18 +0000

Mike, I can always count on some culinary travels with a visit here. Always something exotic over here.

By: zestycook

zestycook — Mon, 13 Apr 2009 23:21:08 +0000

Looks and sounds delicious – thanks so much for sharing.

zesty