A classic biryani recipe for a large crowd.
quick, easy, and delish. I used 2.10 # of boneless breasts and cut them into chunk size pieces and just simmered them in the sauce. I could see by the quantity of dry rice that it was wayyyyy too much. I just scaled it down to what I normally use...1 cup rice to 2 cups water. Didn't have any cardamom pods so used 1/2 tsp. ground cardamom. Also stuck 4 cloves in w/the rice and frozen peas. Used heaping 1/4 tsp. tumeric for the yellow color. Very nice dish. Definitely recommend the cilantro. It adds a nice layer of flavor to the dish. - 29 Mar 2006 (Review from Allrecipes US | Canada)
I played around with the spices til it was to our taste. The other changes I made were to use fresh mint, and canned tomatoes; I used turmeric to color the rice yellow; I also added about half a cup of heavy cream that needed using up. This turned out really good. Thanks! - 21 Mar 2008 (Review from Allrecipes US | Canada)
Yummy yumm yum! I love this recipe. Suprised hubby with it. He is from Pakistan. (and me I am a white girl from the midwest.) This is easy to follow. Only difference I made was cut down on the chilies. I only used one.. otherwise..OUCH! So Delicious!! - 09 Oct 2009 (Review from Allrecipes US | Canada)