Vegetable Biryani

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My review is for the vegetable portion only. I made minor modifications to the recipe. I used vegetable broth for the water and left out the cardamom since I don't like that flavor. I eliminated the potatoes because that seemed like an odd combo with rice. Instead I used more of the other veggies to make up the difference. Although I liked the flavor of the cumin and coriander, I didn't like biting into the whole seeds. I was expecting that the veggies would have some kind of sauce component but the amount of liquid was barely enough to cover and steam them with nothing left over. The flavor of the veggie mixture was ok but nothing special. The raisins and coconut added sweetness but it needed something else. I added a teaspoon of curry powder and that helped. I served this over plain rice. Because this was just ok and I have a lot of other Indian recipes that are better I don't think I would think I would make this again.

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I only made the rice component of this dish, because I just wanted a nice flavored rice to go with a chicken korma recipe. I could not find Basmati rice, so I used Jasmine instead and it worked perfectly.

The rice is fabulous. I did add some thinly sliced onions to shake up the texture (cooked them in the butter first, before adding the spices. Then I topped the rice with finely chopped cilantro leaves. It was delicious and I will definitely be making this rice again. Next time I may even cook the "vegetables" portion so I can rate the entire dish.

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I've always loved Biryani rice when eating out, and finally found an EASY recipe that the whole family loved... Including the kids. I only made the rice portion of this recipe as I was in a hurry.
Changes-
I used a big handful of raisins as we love to have that sweetness in every bite.
I also used less than a teaspoon of salt (trying to cut back and it was not at all overly salty.

Thanks food network!

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It was ok. The recipe is a bit to salty and it's missing some sweetness that the raisins almost make up for, but not quite. It's also missing some spices and yogurt

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My husband and I recently traveled to India and since then, we have been looking for a recipe to replicate the dishes we had there, and this was it! We used fingerling potatoes instead of the new, and it was great. Thanks for sharing!

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The recipe is simple and tastes good.
However, the authentic Indian Vegetable Biryani is cooked with all the vegetables one cares to have and loads of spices, yogurt and a little saffron. The rice and the vegetables are to be steamed (with the container sealed on low heat/temperature.
The whole process takes about an hour and a half to cook it to perfection.

The recipe posted here, is something close to 'Bagara Rice' (Fried rice.

Food Network guys are doing a great job by bringing together the recipes from all over the world !!!

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This recipe is delicious and easy. You can use whatever vegetables you want and iit still turns out awesome. The spices are perfect! Make sure to use the whole spices, they make all the difference. The cumin and coriander seeds pop in your mouth with each bite.

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Whist this is not as good as some indian restaraunt versions, is is, however, very good. Typically biryanis are finished in the oven, which complicates matters. This one is really simple, quick and goes well with a tandoori meat dish and some mango chutney.