The ultimate guide to perfecting the chicken biryani recipe for 50 persons

For the Chicken:

• 15 kg boneless, skinless chicken thighs or breasts
• 3 cups plain yogurt
• 1 cup lemon juice
• 1/2 cup ginger-garlic paste
• 1/4 cup turmeric powder
• 1/4 cup red chili powder
• 1/4 cup cumin powder
• 1/4 cup coriander powder
• 1/2 cup garam masala
• 1/4 cup salt

For the Rice:

• 10 kg basmati rice
• 15 liters water
• 1 cup vegetable oil
• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 5 bay leaves
• 5 black cardamom pods
• 5 green cardamom pods
• 5 cloves
• 1 inch cinnamon stick
• 1 teaspoon saffron strands
• 1 cup milk

For the Layering:

• 2 cups chopped onions
• 1 cup chopped tomatoes
• 1 cup chopped green bell peppers
• 1 cup chopped red bell peppers
• 1 cup chopped cilantro
• 1/2 cup chopped mint

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, cumin, coriander, garam masala, and salt. Mix well to coat and refrigerate for at least 4 hours or overnight.

2. Prepare the Rice: Rinse the rice thoroughly and soak it in cold water for 30 minutes. Drain the rice and set aside.

3. Cook the Chicken: Heat 1/2 cup of oil in a large pot or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.

4. Temper the Rice: In the same pot, add the remaining 1/2 cup of oil. Add the cumin seeds, coriander seeds, bay leaves, black cardamom pods, green cardamom pods, cloves, and cinnamon stick. Stir and cook until fragrant, about 1 minute.

5. Add the Rice: Add the drained rice to the pot and stir to coat with the spices.

6. Add Water and Saffron: Pour in the water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes.

7. Dissolve Saffron: In a small bowl, combine the saffron strands with the milk. Let stand for 10 minutes, or until the saffron has dissolved.

8. Layer the Biryani: Spread half of the cooked rice evenly over the bottom of a large baking dish. Top with the browned chicken, onions, tomatoes, green bell peppers, red bell peppers, cilantro, and mint. Repeat the layering with the remaining rice, vegetables, and chicken.

9. Pour Over Saffron Milk: Pour the saffron milk evenly over the top layer.

10. Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the rice is tender and the chicken is cooked through.

11. Rest and Serve: Remove the biryani from the oven and let rest for 15 minutes before serving. Fluff the rice with a fork and serve hot with your favorite raita or chutney.

Tips:

• For a richer flavor, use bone-in chicken thighs.
• If you don’t have time to marinate the chicken overnight, marinate it for at least 2 hours.
• Use high-quality basmati rice for the best results.
• If you don’t have a large enough baking dish, you can divide the biryani into two smaller dishes.
• If you want a spicier biryani, add more red chili powder to taste.

Variations:

• Vegetable Biryani: Omit the chicken and add your favorite vegetables, such as potatoes, carrots, peas, and cauliflower.
• Hyderabadi Biryani: Add a layer of boiled eggs to the biryani.
• Awadhi Biryani: Use ghee (clarified butter) instead of oil for a richer flavor.

Serving Suggestions:

Serve chicken biryani with raita, chutney, or any other desired condiments. It can be served as a main course or as part of a larger meal.

Storage:

Chicken biryani can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.

Final Thoughts:

This chicken biryani recipe for 50 persons is perfect for large gatherings or special occasions. With its aromatic spices, tender chicken, and fluffy rice, it’s sure to be a crowd-pleaser. So gather your friends and family, and enjoy this delicious and satisfying dish!

Frequently Asked Questions

Q: Can I use other types of rice besides basmati?
A: Yes, you can use other long-grain rice varieties such as Jasmine or Texmati, but basmati rice is preferred for its delicate flavor and aroma.

Q: How can I make the biryani less spicy?
A: Reduce the amount of red chili powder used in the marinade and layering. You can also add a dollop of plain yogurt to the biryani before baking.

Q: Can I cook the biryani in a rice cooker?
A: Yes, you can cook the biryani in a rice cooker. Follow the manufacturer’s instructions for cooking rice, and add the chicken and vegetables on top once the rice has started cooking.

Q: What is the best way to reheat the biryani?
A: The best way to reheat the biryani is in the oven at a low temperature (250-300°F). Cover the biryani with aluminum foil to prevent it from drying out.

Q: How can I make the biryani more flavorful?
A: Use high-quality spices and fresh ingredients. You can also add a dollop of ghee or butter to the biryani before baking to enhance the flavor.