Indulge in heaven: chicken biryani recipe for 10 persons, conquer your cravings

Indulge in the tantalizing flavors of India with our mouthwatering chicken biryani recipe, meticulously crafted to serve 10 hungry souls. This aromatic dish is a symphony of fragrant spices, succulent chicken, and fluffy basmati rice, guaranteed to leave an unforgettable impression.

Ingredients

For the Chicken Marinade:

• 1 kg boneless, skinless chicken, cut into bite-sized pieces
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp black pepper powder
• Salt to taste

For the Rice:

• 500 g basmati rice, soaked for 30 minutes
• 3 cups water
• 1 tbsp ghee
• 2 cloves
• 2 green cardamom pods
• 1 bay leaf
• 1 cinnamon stick
• 1 star anise

For the Biryani Layers:

• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 capsicum, chopped
• 1/2 cup green peas
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped mint leaves
• 1/2 cup fried onions

For the Garnish:

• Saffron strands soaked in 2 tbsp milk
• 1/4 cup chopped almonds
• 1/4 cup chopped pistachios
• 1 tbsp rose petals

Instructions

Preparing the Chicken Marinade:
1. In a large bowl, combine the chicken pieces with all the marinade ingredients.
2. Mix well to ensure the chicken is evenly coated.
3. Cover and refrigerate for at least 2 hours, or overnight for best results.

Cooking the Rice:
1. Drain the soaked rice and rinse it thoroughly under cold water.
2. In a large pot, bring the water, ghee, cloves, cardamom, bay leaf, cinnamon, and star anise to a boil.
3. Add the drained rice and stir.
4. Reduce heat to low, cover, and simmer for 10-12 minutes, or until the rice is tender and all the water has been absorbed.

Assembling the Biryani:
1. Heat 2 tbsp ghee in a large pot or Dutch oven over medium heat.
2. Add the sliced onions and sauté until golden brown.
3. Add the chopped tomatoes and capsicum and cook until softened.
4. Stir in the green peas and cook for 2-3 minutes.
5. Add the marinated chicken and cook until browned on all sides.
6. Spread half of the cooked rice over the chicken layer.
7. Top with half of the chopped coriander and mint leaves.
8. Repeat layers with remaining rice, coriander, and mint.
9. Sprinkle the fried onions over the top.
10. Cover the pot and cook over low heat for 15-20 minutes, or until the chicken is cooked through.

Garnishing:
1. Sprinkle the saffron-infused milk, chopped almonds, pistachios, and rose petals over the biryani.
2. Cover and let it rest for 10-15 minutes before serving.

Serving Suggestions

Serve the chicken biryani hot with your favorite raita, salad, or papadum. It can be enjoyed as a main course or as part of a larger spread.

Variations

• Vegetable Biryani: Omit the chicken and add a variety of vegetables such as carrots, bell peppers, potatoes, and peas.
• Hyderabadi Biryani: Use a combination of basmati and kaccha rice for a more authentic flavor.
• Awadhi Biryani: Include a layer of boiled eggs for added richness.
• Spicy Biryani: Increase the amount of chili powder or add chopped green chilies for a fiery kick.

Tips

• Use good quality basmati rice for the best results.
• Marinate the chicken for as long as possible to enhance the flavor.
• Layer the biryani carefully to ensure even cooking.
• Do not overcook the rice, as it will become mushy.
• Serve the biryani immediately for the best taste and texture.

Final Thoughts

This chicken biryani recipe for 10 persons is a culinary masterpiece that will impress your guests and leave them craving for more. With its aromatic spices, succulent chicken, and fluffy rice, it’s a dish that will tantalize your taste buds and create lasting memories. So gather your loved ones, fire up the stove, and embark on an unforgettable culinary adventure with our ultimate chicken biryani recipe.

Frequently Asked Questions

1. Can I use other types of rice for this recipe?
Yes, you can use other long-grain rice varieties such as jasmine rice or brown rice. However, the cooking time may vary.

2. How can I make the biryani less spicy?
Reduce the amount of chili powder or omit it altogether. You can also add a dollop of yogurt or cream to balance the spice.

3. Can I freeze the biryani?
Yes, you can freeze the biryani for up to 3 months. Allow it to cool completely before freezing, and reheat it in a preheated oven or microwave when ready to serve.

4. What is the best way to store the biryani?
Store the biryani in an airtight container in the refrigerator for up to 3 days.

5. Can I add other vegetables to the biryani?
Yes, you can add a variety of vegetables such as carrots, bell peppers, potatoes, and green peas to the biryani.

6. How do I make the biryani more flavorful?
Use a combination of whole spices and ground spices for a richer flavor. You can also add a pinch of saffron to the rice for a delicate aroma.

7. What is the difference between dum biryani and layered biryani?
Dum biryani is cooked in a sealed pot, which traps the steam and creates a more flavorful and aromatic dish. Layered biryani, on the other hand, is cooked with the layers of rice, chicken, and vegetables exposed to the air.

8. Can I use boneless chicken breasts for this recipe?
Yes, you can use boneless chicken breasts for this recipe. However, they may dry out more easily, so reduce the cooking time accordingly.

9. What is the best way to cut the chicken for biryani?
Cut the chicken into bite-sized pieces, about 1-2 inches in size. This will ensure even cooking.

10. How do I know when the biryani is cooked?
The biryani is cooked when the rice is tender, the chicken is cooked through, and the flavors have blended well. You can also check by inserting a toothpick into the center of the biryani. If it comes out clean, the biryani is ready.