Prepare for a feast: our chicken biryani recipe for a crowd of 20

Chicken biryani, a beloved culinary treasure of Indian cuisine, is a symphony of flavors and aromas that tantalizes taste buds and leaves an unforgettable impression. Whether you’re hosting a grand wedding reception, a festive family reunion, or any other special occasion, this exquisite dish is guaranteed to steal the show. With our comprehensive guide, we’ll empower you to create a magnificent chicken biryani for 20 people that will leave your guests in awe.

Ingredients: A Symphony of Flavors

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

For the Biryani Rice:

• 1 kg basmati rice, soaked for 30 minutes
• 10 cups water
• 1 teaspoon salt
• 1 tablespoon ghee

For the Layering:

• 1 large onion, thinly sliced
• 2 green bell peppers, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 cup fresh cilantro, chopped
• 1 cup fresh mint, chopped
• 2 lemons, sliced into wedges
• 1/2 cup fried onions

Instructions: A Step-by-Step Culinary Journey

Step 1: Marinating the Chicken

In a large bowl, combine the chicken, yogurt, lemon juice, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, ginger-garlic paste, and salt. Mix thoroughly to ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Step 2: Cooking the Biryani Rice

Rinse the soaked basmati rice thoroughly. In a large pot or Dutch oven, bring the water to a boil. Add the rice, salt, and ghee. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is fully cooked and the water has been absorbed.

Step 3: Layering the Biryani

Spread half of the cooked rice in the bottom of a large pot or Dutch oven. Top with half of the marinated chicken. Repeat the layers.

Step 4: Adding the Vegetables

Arrange the sliced onions, green bell peppers, and red bell peppers in a decorative pattern on top of the biryani. Sprinkle with the chopped cilantro and mint.

Step 5: Adding the Finishing Touches

Distribute the lemon wedges and fried onions evenly over the biryani. Cover the pot with a tight-fitting lid.

Step 6: Dum Cooking

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

Serving: A Feast for the Senses

Transfer the majestic chicken biryani to a large serving dish and garnish with additional cilantro and mint. Serve hot with your favorite raita, pickle, or salad.

Variations: A Culinary Canvas for Creativity

• Vegetarian Biryani: Replace the chicken with a mix of vegetables such as potatoes, carrots, peas, and cauliflower.
• Mutton Biryani: Use succulent mutton instead of chicken for a richer flavor.
• Hyderabadi Biryani: Add a layer of mint chutney and saffron-infused milk for an authentic Hyderabadi touch.
• Awadhi Biryani: Use aromatic spices like kewra water and rose petals to create a fragrant Awadhi version.

Tips for Success: Culinary Insights

• Use high-quality basmati rice for the best texture and flavor.
• Marinate the chicken for as long as possible to allow the flavors to penetrate deeply.
• Cook the biryani over low heat to prevent burning and ensure even cooking.
• If the biryani starts to dry out, add a little water or stock.
• Let the biryani rest for 10-15 minutes before serving to allow the flavors to meld.

The Perfect Accompaniments: A Symphony of Flavors

• Raita: A refreshing yogurt-based condiment that complements the richness of the biryani.
• Pickle: A tangy and spicy condiment that adds a kick of flavor.
• Salad: A light and refreshing side dish that balances the richness of the biryani.

Popular Questions

Q: Can I use other types of rice besides basmati?
A: While basmati rice is the preferred choice for biryani, you can substitute it with other long-grain rice varieties such as jasmine rice or sella rice.

Q: How can I make the biryani less spicy?
A: Reduce the amount of red chili powder in the marinade and use a milder variety of peppers for the layering.

Q: Can I prepare the biryani ahead of time?
A: Yes, you can marinate the chicken and cook the rice a day before. Assemble the biryani and cook it just before serving.

Q: What is the best way to store leftover biryani?
A: Store the leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat it thoroughly before serving.

Q: Can I freeze the biryani?
A: Yes, you can freeze the biryani for up to 2 months. Thaw it overnight in the refrigerator before reheating and serving.