Elevate your next gathering: master the art of chicken biryani for 15 guests

Indulge in the tantalizing flavors of this authentic chicken biryani recipe, meticulously crafted to serve a generous gathering of 15. This culinary masterpiece combines succulent chicken, aromatic spices, and fluffy rice, creating a harmonious symphony of taste and texture. Prepare to embark on a culinary journey that will leave an unforgettable impression on your guests.

Ingredients:

For the Chicken:

• 1.5 kg boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon salt

For the Rice:

• 750 g basmati rice
• 10 cups water
• 1 tablespoon salt

For the Biryani:

• 1 large onion, sliced
• 4 green chilies, slit lengthwise
• 1/2 cup chopped cilantro
• 1/4 cup chopped mint
• 1 cup fried onions
• 1/2 cup saffron-infused milk
• 1/4 cup rose water

For the Garnishing:

• Sliced almonds
• Saffron strands

Instructions:

1. Marinating the Chicken:

In a large bowl, combine the chicken pieces, yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Cooking the Chicken:

Heat a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

3. Preparing the Rice:

Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in a large bowl of water for at least 30 minutes.

4. Cooking the Rice:

Bring the 10 cups of water to a boil in a large pot. Add the soaked rice and salt. Bring back to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the rice is cooked through and all the water has been absorbed.

5. Assembling the Biryani:

In a large pot or biryani pan, layer half of the cooked rice. Top with the cooked chicken, sliced onions, green chilies, cilantro, and mint. Repeat the layers with the remaining rice and toppings.

6. Adding the Finishing Touches:

Sprinkle the fried onions, saffron-infused milk, and rose water evenly over the biryani. Cover the pot tightly with a lid.

7. Dum Cooking:

Place the pot over a low flame and cook for 20-25 minutes, or until the biryani is heated through and the flavors have fully blended.

8. Resting and Serving:

Remove the pot from the heat and let it rest for 10-15 minutes before serving. Garnish with sliced almonds and saffron strands. Serve hot with your favorite accompaniments, such as raita, chutney, and salad.

Tips:

• For a richer flavor, use bone-in chicken thighs.
• Adjust the spice levels to your preference.
• If you don’t have saffron-infused milk, simply add a pinch of saffron strands to the rose water.
• Let the biryani rest for at least 10 minutes before serving to allow the flavors to develop further.

Variations:

• Vegetable Biryani: Replace the chicken with a mix of vegetables, such as potatoes, carrots, peas, and cauliflower.
• Lamb Biryani: Use boneless, skinless lamb instead of chicken.
• Hyderabadi Biryani: Add a layer of boiled eggs to the biryani before dum cooking.

Recommendations: The Perfect Dish for Special Occasions

This chicken biryani recipe for 15 persons is a culinary masterpiece that will impress your guests and create lasting memories. Its tantalizing flavors, aromatic spices, and fluffy rice make it the perfect dish for special occasions, family gatherings, and celebrations. So, gather your loved ones, prepare this delightful biryani, and embark on a culinary journey that will tantalize your taste buds and warm your hearts.

Quick Answers to Your FAQs

1. Can I use different types of rice for this recipe?
Yes, you can use other types of rice, such as brown rice or jasmine rice, but basmati rice is highly recommended for its aromatic flavor and long grains.

2. How can I make the biryani spicier?
Add more red chili powder or chopped green chilies to the marinade or while assembling the biryani.

3. Can I cook the biryani in the oven?
Yes, you can cook the biryani in the oven at 350 degrees Fahrenheit for 30-40 minutes, or until heated through.

4. How should I store the leftover biryani?
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

5. What are some good accompaniments for biryani?
Raita, chutney, salad, papadum, and pickle are all great accompaniments for biryani.