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  1. HI Aarthi,

    Congrats on your 700th Post. Thank you for the good stuff and keep going.

    I really like the briyani recipe. Looks abit simple compared to others. Can you please tell me what are the items that is in the whole garam masala ingredients.

  2. Hi, recipe looks amazing .. Going to try it next week .. Would it be possible to tell me what chicken u used (with bones or without, legs or breast ?) thank you very much

  3. I made this last weekend, and with some curry we had enough food for three dinners (when it's so hot, it's good to do less cooking, right?). The only thing I didn't like was that the rice turned all mushy. I added 2 cups of water per 1 cup rice, and I simmered the whole thing for 20 minutes. It tasted good, but it was very mushy and sticky. I had a similar problem with the vegetable briyani. Maybe the sort of rice they sell over here should be cooked shorter? I'll need to experiment.

  4. The whole garam masala spices you mentioned in the spice bag were cinnamon, cloves, cardamom and bay leaf. But in the pic there are cinnamon, cloves, cardamom and i guess the others are pepper and annasi poo. Can you clarify that? And also you have added bay leaf along with cumin but you haven't mentioned that. Just want the right things so that i too ll get a perfect biryani 🙂 Thanks in advance.

  5. Hi aarthi…how r u and cute maha? Yesterday i try tis recipe…wow wat a yummy?my hubby also said it is delicious…thanku for the recipe aarthi….u know onething ! My baby is also 11 month old like ur baby name is hojan..i am following ur babyfood recipes for my baby….

  6. Hai aarthi, I need to clarify about the amount of water u are using.. Here u used 2 cups and in the other pressure cooker Biriyani recipe with same ingredients, u added 3 cups.. Please tell me why .. I really want to make this biriyani ASAP…

  7. Hai, Recepie sounds to good.but is it necessary to cook chicken along with rice?
    What about if we cook chicken with all spices separately and mix it with cooked rice finally.plz reply

  8. Wow, this recipe sounds fantastic. My only question is How will Basmati withstand 20-25 minutes cooking?
    Would it not be mush?
    Pleas advise

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