The secret to a perfect party: our effortless chicken biryani recipe for 40 persons

Indulge in the tantalizing flavors of a grand chicken biryani feast, designed to feed a crowd of forty hungry souls. This meticulously crafted recipe provides step-by-step guidance to ensure a perfect culinary experience.

Ingredients

For the Chicken Marinade:

• 5 kg boneless, skinless chicken breasts or thighs
• 1 cup plain yogurt
• 1/2 cup lemon juice
• 1/4 cup ginger-garlic paste
• 1 tbsp garam masala
• 1 tbsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Rice:

• 2 kg basmati rice
• 10 cups water
• 1 tbsp salt

For the Biryani Masala:

• 1 cup chopped onions
• 1 cup chopped tomatoes
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell peppers
• 1/4 cup chopped carrots
• 1/4 cup chopped peas
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro
• 2 tbsp ginger-garlic paste
• 2 tbsp biryani masala powder
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 cup vegetable oil

Instructions

1. Marinate the Chicken

• In a large bowl, combine the chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, salt, and black pepper.
• Mix well to ensure the chicken is evenly coated.
• Cover and refrigerate for at least 4 hours or overnight.

2. Cook the Rice

• Rinse the rice thoroughly until the water runs clear.
• In a large pot or Dutch oven, bring the water and salt to a boil.
• Add the rice, reduce heat to low, and simmer for 15-20 minutes, or until the rice is tender and all the water has been absorbed.
• Remove from heat and spread the rice on a baking sheet to cool.

3. Prepare the Biryani Masala

• Heat the vegetable oil in a large skillet or wok over medium heat.
• Add the onions and sauté until golden brown.
• Add the tomatoes, bell peppers, carrots, and peas and cook until softened.
• Stir in the ginger-garlic paste and cook for 1 minute.
• Add the biryani masala powder, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala. Cook for 2-3 minutes, or until the spices become fragrant.

4. Layer the Biryani

• In a large baking dish or roasting pan, spread half of the cooked rice.
• Top with half of the marinated chicken.
• Spread half of the biryani masala over the chicken.
• Repeat the layers.

5. Steam the Biryani

• Pour 1 cup of water or chicken stock over the biryani.
• Cover the baking dish with aluminum foil and pierce the foil with a few holes.
• Bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the chicken is cooked through.

6. Garnish and Serve

• Sprinkle the biryani with chopped mint leaves and cilantro.
• Serve hot with raita, salad, and papadums.

Tips

• Use high-quality basmati rice for the best flavor and texture.
• Marinate the chicken for as long as possible to enhance the flavor.
• Do not overcook the rice, as it will become mushy.
• If you do not have a large baking dish, you can divide the biryani into two smaller ones.
• Adjust the amount of spices to your taste preference.

Variations

• Vegetable Biryani: Replace the chicken with a variety of vegetables, such as potatoes, cauliflower, carrots, and peas.
• Mutton Biryani: Use boneless, skinless mutton instead of chicken.
• Hyderabadi Biryani: Add a layer of cooked potatoes and a mint-cilantro chutney to the biryani.
• Awadhi Biryani: Marinate the chicken in a yogurt-based marinade and use a blend of spices that includes saffron.

In a nutshell

This chicken biryani recipe for 40 persons is a culinary masterpiece that will impress your guests and leave them craving for more. With its aromatic spices, tender chicken, and fluffy rice, this biryani is a perfect dish for special occasions or large gatherings.

What You Need to Learn

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

Q: How can I make my biryani spicier?
A: You can increase the amount of red chili powder or add green chilies to the biryani masala.

Q: How can I make my biryani more flavorful?
A: Use a variety of spices in the biryani masala, such as cinnamon, cloves, cardamom, and bay leaves. You can also add saffron or kewra water for a more aromatic flavor.

Q: Can I make biryani ahead of time?
A: Yes, you can prepare the biryani up to 2 days ahead of time. Store it in an airtight container in the refrigerator and reheat it before serving.

Q: How can I prevent my biryani from becoming dry?
A: Make sure to add enough water or chicken stock to the biryani before steaming. You can also add a layer of yogurt or curd on top of the biryani before baking.