Comments on: Daikon Chicken “Biryani”

By: Ashley

Ashley — Sun, 10 Apr 2016 02:49:35 +0000

Made this tonight and it’s delicious! Had to make a special trip to Whole Foods to find Daikon but it was worth it. The “rice” is a great texture and adds some bite. I happen to have a biryani mix I bought in India laying around so I’m not sure how the spices would come together, but this is delicious and you get a lot of quantity for the calories!

By: plasterer bristol

plasterer bristol — Wed, 08 Apr 2015 12:51:54 +0000

wow! great recipe. one of my favorites Going to give this a go. Thanks for sharing this.

Simon

By: sewpretty13

sewpretty13 — Tue, 02 Dec 2014 22:09:57 +0000

How about the weight to help us determine how much Daikon to use? Just some idea of measurement would be helpful. Or maybe how many cups of “rice” goes in the recipe? Thanks tons. I am enjoying your recipes so much. I am new to your site and have only made a few but hope to make lots of them!!! I pre ordered your cookbook!

By: Jessica Delgado

Jessica Delgado — Wed, 12 Nov 2014 00:55:25 +0000

In reply to Meagan.

I’ve only seen daikon radishes at my local oriental market and they usually come pretty big. I kept mine relatively small & thin – easier to spiralize in my opinion. I bought two and didn’t even use all of the “rice”. I like my indian dishes a bit saucy though. 🙂

By: Anna

Anna — Fri, 31 Oct 2014 16:55:41 +0000

I made a vegetarian version of this and it was delicious! I used a block of lite firm tofu in place of the chicken but followed everything else. I did end up adding about 2/3 cup of tomato sauce, which gave it more of a curry dish consistency (instead of a biryani consistency). It was delicious!

The daikon radishes I found seemed a bit small. I used 3 that were about 7″ long and 1.5″ in diameter.

By: Meagan

Meagan — Fri, 24 Oct 2014 12:49:04 +0000

I find that daikon radishes vary a lot in sizes. From almost butternut squash size to Carrott sized. Would you give an idea of the size of the 3 daikons that should be used?

By: Alissandra Maffucci

Alissandra Maffucci — Wed, 22 Oct 2014 12:21:34 +0000

In reply to Anna. Sweet potato or kohlrabi would work well!

By: Anna

Anna — Tue, 21 Oct 2014 18:19:35 +0000

In reply to Ruth Detroit Area.

Great, thanks for the advice! That’s what I love about indian cooking – you can really tailor it to whatever you have on hand 🙂

I’ve never seen daikon radishes in the store (I’ve also never looked) so thank you for the advice in case I can’t find them! I LOVE butternut squash so I’ll go with that as a back up

By: Christina

Christina — Tue, 21 Oct 2014 17:11:07 +0000

This sounds and look delicious and so flavorful! Indian is the one type of food I’m not that familiar with but I’ve been dying to try it.

By: Ruth Detroit Area

Ruth Detroit Area — Tue, 21 Oct 2014 17:09:27 +0000

In reply to Anna.

hi Anna –

I wasn’t going to keep ‘lack of a daikon radish’ keep me from trying this TODAY so I used what I have on hand: butternut squash! I’m sure the sweet potato rice would be delicious too. Since it makes 3 servings I decided to make it early in the day and have a little for lunch, the rest for supper for my husband and I.

It turned out great – I know it’s the most un-authentic version of this recipe (my jalapeno was squishy, so I substituted with 1/4 tsp crushed red peppers, the mint in the fridge had dried up, but oh well…), but I’ll be making it again and again!

~ruth

By: Anna

Anna — Tue, 21 Oct 2014 16:02:44 +0000

This looks amazing! I’m going to have to try it with tofu 🙂

If I can’t find daikon what do you recommend in its place? Sweet potato?

By: Jennifer @ Show Me the Yummy

Jennifer @ Show Me the Yummy — Tue, 21 Oct 2014 15:13:53 +0000

This looks absolutely amazing! Indian is definitely my go-to ethnic cuisine. I honestly could eat it every day and not get sick of it…but I’m sure my pants would start feeling sliiiiightly tighter. I’d love to see a butter chicken recipe!

By: Ruth Detroit Area

Ruth Detroit Area — Tue, 21 Oct 2014 14:41:15 +0000

I can’t wait to try this one! Yesterday by coincidence I picked up golden raisins and Greek yogurt at the groc store, just wish I had the daikon radishes b/c we’d be eating this tonight! I’ve made dozens of your recipes (keep them in a separate folder from the ones I haven’t gotten to yet) and always put the date and a comment in the upper rt corner of the paper – there isn’t one that has a negative comment! ~ ruth

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 21 Oct 2014 13:30:43 +0000

In reply to Stuart. Great tips! However, this recipe does already call for red onions! Also, I love the fragrance shallots add and the yogurt is for a creamier effect- all personal touches!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 21 Oct 2014 13:28:38 +0000

In reply to Anonymous. Sorry, I ended up using jalapeno instead of chili powder for the spice. I updated the recipe! Thanks for catching that.

By: Stuart

Stuart — Tue, 21 Oct 2014 13:24:17 +0000

Sounds great. I’ve made similar dishes to this also, but I used sweet potato rice and preferred that. I personally wouldn’t add cinnamon or nutmeg as it’s not really used in authentic Indian cooking much, despite what some online recipies say! I would also however, add a can of plum tomatoes, squashed up as you cook them, (or a can of chopped if your lazy)’ and definitely more chilli pepper ( that’s just me though liking hot food), you also don’t need to use the yoghurt, particularly with adding tomatoes, but you can if you wish. I would also definitely not use shallots in Indian cooking, but use 2 medium to large red onions instead, as red onions are indigenous to India. I would let them cook off for at least 10 minutes before adding the spices. White onions will do if you can’t get red. I’m not Asian, just thought how to cook many moons ago by one. X