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Fast, easy, yummi!!
I’ll keep this recipe. Simple to make, and love one dish meals! I had beef both open in the fridge so used it in place of water or chicken broth. Didn’t have any cinnamon sticks so I added a couple of dashes of ground cinnamon instead. I rarely use the spices noted, and it was a nice change.
Just made it with brown basmati rice (needed 40 min cooking time) and a side of mint/cucumber raita. Smells like heaven.
This was absolutely fantastic as written. I added a bit of butter just because. My new favorite rice and chicken dish.
Is the water to rice ratio correct? Mine turned out very soggy? Also, what gives it the bright yellow color in the picture. I used all the spices listed in the recipe and the rice ended up looking brown instead of yellow?
Hi, Christine! Yes, the water-to-rice ratio is correct! This recipe has been tested several times. It’s hard to say what might have happened when you cooked it. Did you maybe use a quick-cooking variety of rice, which maybe didn’t need quite as much liquid? The bright yellow color comes from the turmeric. Again, if you used it, I’m not sure why your dish would be brown instead of yellow! Maybe it had something to do with the variety or age of your turmeric? Sorry that I couldn’t be of more help!
I think my turmeric was not very yellow and I used stop and shop store brand basmati rice so that may be the problem. Would jasmine rice work as well?
Yes, I think jasmine would work just fine! Good luck!
Thanks, I’ll definitely give this another try!
I made this for my family (5 kids ages 10-20) and they all liked it! Reminded us of a dish we ate in Morocco. I used regular raisins since that is what I had and it turned out perfectly.
Thank you Sheryl!
Has anyone tried making this with brown rice?
Hi Elise! I absolutely love this dish! I just made it and I will be having it regularly now, I thought it was just right. (I used chicken stock and 1/2 tsp cardamon) I really appreciate your recipes, always real food and so inventive. I have learned a lot about food and cooking and I also enjoy your stories. Thank you so much, my kitchen is more delicious because of your thoughtful sharing.
After I read reviews I decided to modify this recipe. I added 1 tsp. garam masala and used chicken stock instead of water. For spice I use 1/2 tsp. cayenne pepper. It was still somewhat bland. I would also say a yogurt sauce would also make a nice addition to this dish.
Recently made this dish and will be making it again! I find it a wonderful new way to prepare chicken and rice. More delicate than many chicken recipes, yet still quite flavorful and less greasy than most chicken preparations. I really like the idea of cutting the thighs in half lengthwise. Not only shortens the cooking time while still adding more chicken flavor but also makes for nice serving portions. Will be using that trick in other chicken recipes. And as I discovered the next day, the uniquely flavored chicken and toasted almonds also makes very nice chicken salad from any left overs!
I made the recipe and loved it though next time will add the red chili peppers as prefer more heat.
This is NOT biriyani….nor a version of biriyani, I would call it a chicken pilau/pilaf, but a biriyani is much more complex than the above
Instead of using turneric, you are supposed to use saffron for the colour and ginger garlic paste is a must for flavour as well as cinnamon, elachi and red chilli garlic paste, also while preparing layers for biryani use Ghee instead of oil. It will taste better. Hope this suggestion helps you make the Biryani taste good.
I was disappointed with this recipe. Perhaps it was my own fault. Mine turned out so bland, I couldn’t finish eating my first serving. I left out the ginger and raisins b/c I don’t really like either. Would that affect the flavor (or lack thereof) that significantly? I really wanted to like this dish because it LOOKS delicious. In contrast to some of the other comments by other cooks here, I really like the cardamom and didn’t feel that it overpowered the dish at all.
Hi Dave, the recipe calls for 2 inches of ginger root, which is not insignificant! Yes, leaving out the ginger would make a big difference. Also anytime a dish seems bland I find the best solution is to just add more salt (and pepper) to taste. The raisins would add a sweet note which is important to the balance of the dish. Note that ginger not only brings flavor, but heat to a dish. So if you are leaving out ginger, I suggest adding some crushed red pepper in its place.
Has anyone tried this with quinoa instead of rice? Any modifications?
Hi, Libby! I love the idea of doing this with quinoa! It would cook quite differently than the rice, however. I think I’d probably cook the quinoa and the chicken separately and then combine them just before serving. Maybe use a portion of the spices and substitute chicken broth for all or some of the water when cooking the quinoa to help boost its flavor? Let us know if you try it!
I’m surprised that there is no yogurt.
I really wanted to love this dish, but the amount of cardamom almost made it inedible. I made the recipe pretty much as written, except I used boneless thighs that I cut into cubes, and I added some vegetables to steam on top of the rice at the end (green beans, zucchini, and green pepper), but the spice flavor was really off to me. My fiance even asked me to douse his with sriracha when I packed the leftovers for lunch. Disappointing.
Hi, Claire! Thanks for the feedback. We’ll retest it over here at Simply Recipes HQ, and in the meantime, I think I’ll drop the cardamom back to 1/2 teaspoon. You’re right that cardamom can end up really being strong in some recipes!
I had the same experience as Claire; 1 tsp of cardamom was way too much. I’m going to saute some diced apple in ghee and add that to the leftovers along with more almonds and cilantro, try to beat back the menthol flavor. I’ve only ever baked with cardamom (cookies and pastries) and I just didn’t guess to go lighter here. I couldn’t understand where I goofed, so I came back here to double – check and found the edit. I’d make this again but with much more cardamom restraint!
Thanks, Kelly! Sorry for the overdose of cardamom!
I see you use long grain rice here. I was surprised it’s not basmati. Is one better than the other, or are they interchangeable in this recipe? Thanks. It looks wonderful… and easy!
Hi, Arcey — Basmati is a variety of long-grain rice. You can definitely use basmati, or use any long-grain white rice that you can easily find in your grocery store!
I love the flavors in this dish, especially the turmeric, which is what gives it the yellow color.
Very easy to make. It would also be great with seafood!
I love Biryani too but I always add black cardamon for that extra smokiness flavor.