This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.
this recipe is absolute rubbish , excuse me but it is not biryani its more like a mixture of tahiri and pullao - 01 Aug 2004 (Review from Allrecipes US | Canada)
I haven't made thsi recipe, but I am an Indian and both my husband and I loovveee Biryani and cook often. If you want to know the secret to fast biryani cooking, go to any Indian/Pakistani grocery store and buy "Shan" spice mix for it, its so easy adn really good. I can't say the best, but its so much easier than doing everything that Biryani recipe makes you do. - 24 Nov 2004 (Review from Allrecipes US | Canada)
While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious. - 10 Dec 2006 (Review from Allrecipes US | Canada)