Definitely making again This was delicious! I cooked the rice a little longer on the stove (a full 8 minutes) and added maybe an extra 1/3 cup of water during that process. I also put all of the rice at the bottom of the baking dish unlike layering it like the directions say to. I had read on some reviews about the rice not cooking thoroughly and extra water sitting on the bottom of the pan but unable to reach the layered rice so I was proactive about it and did the rice first. It's a delicious meal. If you like spice you can use whatever hot peppers you want (unless you care about being 100% traditional with your ingredients). I used 3 small hot chili peppers which is what I happened to have on hand and next time with use maybe 6 - 8 so I can have more of a pop. The 3 peppers alone didn't even grant a mild taste in my opinion. Pros: Delicious!!! Cons: none
The recipe looked tasty but the finished product is absolutely delicious. I used 2 Hatch Green Chile Peppers instead of the serrano and the result is faintly spicy. I substituted brown raisins for gold as well as I couldn't find the gold and I used 3/4 cup raisins instead of 1/2 and also a few more cashews than the recipe really called for. GREAT recipe! It's my dinner for this upcoming week but I'd love to make it for guests one of these days. Dorothea
We did not like this. We love Indian food and one of my personal favorites is biriyani but it was a no go for us. It was just kind of bland and what flavor it did have was weird. We ended up throwing the whole thing out which we almost never do. It was a waste of saffron and cardamom - both are which are NOT cheap spices. Sad especially because I really wanted to like this.
Takes time but it's worth it My family thought this was very good. We have a spice averse kid- we used 2 serrano peppers and it was too hot for her. The rest of the family tolerates heat better and we only felt a mild tingle. I thought the flavor of this was great though I bumped up the garam masala to 2 tsp. The rice boiled very quickly making craters after only 3 minutes. I was worried that it was cooking too quickly so I did not boil it for the full 5-8 minutes. It was fully cooked after being in the oven for 40 minutes but it was soaking for more like 30 minutes instead of 20 so the soaking time may have an impact on the cooking time. The finished dish was wonderful- the cashews added great flavor and texture the mustard greens were not at all bitter or overpowering and the raisins added a great sweetness. This recipe takes a while to prep and it's not a simple one-pot clean up but I thought it was fantastic and we'll be making it again. Pros: Tasty filling flavorful Cons: Uses several pans time consuming too spicy for some
This recipe is worth the time it takes to make. My husband said that it was better than anything he's had from a restaurant! The only change I made was subbing spinach for the mustard greens because I find them too bitter.
i thought it was ok. not perfect but good
Love this dish! However when following the directions the rice is always seriously undercooked ironically with excess liquid in the bottom of the pan--because the rice is placed atop a layer of vegetables. My solution: cook the rice in the saucepan--covered not uncovered--for 8 minutes. Spoon all the rice into the bottom of the baking pan first then cover it with the vegetables. This puts the rice in the bottom of the baking dish where the liquid is.
The complex flavors in this dish are wonderful. I found it impossible to find the cardommon pods once cooked and couldn't remove them. Now I crush them before adding them to this dish. Ilene Carlsbad CA
This was a little time consuming to prepare and took about 1 hr 45 mins from start to finish. Next time I will make this on the weekend and freeze half. The recipe is very good and healthy tasting - the cashews and raisins add a nice touch. I did increase the amount of salt since it seemed a little bland. Tastes even better the next day after the flavours have had a chance to meld. leflambeau Chicago IL