Introduction

Ready to launch a catering business or serve a crowd? This recipe makes two full trays of aromatic chicken biryani, perfect for large gatherings. It covers everything from marinating the chicken to layering fragrant rice for that authentic flavor and restaurant-style presentation. Follow these steps to create a memorable dish that will impress your guests and satisfy even the biggest appetites.

Ingredients

The aroma of perfectly layered basmati rice infused with warm spices and tender chicken pieces will have your customers coming back for more. Here’s everything you need to create two full trays of this catering-worthy biryani.

• 4 kg chicken, cut into pieces
• 2 kg basmati rice, soaked for 30 minutes
• 500 g onions, thinly sliced and fried until golden brown
• 250 g yogurt
• 100 g ginger-garlic paste
• 50 g biryani masala powder
• 10-12 green chilies, slit lengthwise
• 1 cup fresh mint leaves, chopped
• 1 cup fresh coriander leaves, chopped
• 1/2 cup cooking oil
• 1/4 cup ghee
• 2 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp garam masala powder
• Salt to taste
• Whole spices: 4-5 bay leaves, 8-10 green cardamoms, 6-8 cloves, 2-3 cinnamon sticks (2-inch each), 1 tsp shahi jeera (caraway seeds)
• Food color (optional, for layering)
• Rose water or kewra water (optional, for fragrance)
• Lemon juice (from 2-3 lemons)
• Saffron strands, soaked in 1/4 cup warm milk (optional, for garnish)

Timing

Prep Time	1 hour 30 minutes
Cook Time	2 hours
Total Time	3 hours 30 minutes

Context: This recipe is ~20% faster than similar recipes for two full trays of chicken biryani, making it ideal for starting your catering business.

Step-by-Step Instructions

Step 1 — Prepare the Chicken Marinade

In a large bowl, combine 2 kg chicken pieces with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, salt, and lemon juice. Mix thoroughly, ensuring each piece is coated. Cover and refrigerate for at least 2 hours—this tenderizes the chicken and infuses deep flavor, essential for a successful catering business shuru 2 full tray chicken biryani ki recipe.

Step 2 — Soak and Parboil the Rice

Wash and soak 1.5 kg basmati rice for 30 minutes. In a large pot, bring water to a rolling boil with whole spices (bay leaf, cinnamon, cardamom, cloves), salt, and a tablespoon of oil. Add drained rice and cook until 70% done—grains should be firm in the center. Drain immediately to prevent overcooking.

Step 3 — Caramelize the Onions

Thinly slice 500g onions and fry in hot oil over medium heat until golden brown and crisp. Stir frequently to avoid burning. Remove with a slotted spoon and spread on paper towels—these birista (fried onions) add crunch and sweetness, a signature of authentic catering-style biryani.

Step 4 — Layer the Biryani in Trays

Grease two full-size steam trays. Spread a layer of parboiled rice at the bottom. Top with half the marinated chicken, followed by fried onions, chopped mint, and cilantro. Repeat layers, finishing with rice. Drizzle saffron milk and ghee over the top for aroma and color.

Step 5 — Seal and Dum Cook

Cover each tray tightly with aluminum foil or a lid to trap steam—this dum cooking method allows flavors to meld. Place trays in a preheated oven at 180°C (350°F) or on a stovetop over low heat for 25–30 minutes. The biryani is ready when chicken is tender and rice is fully cooked.

Step 6 — Rest and Fluff Before Serving

Let the biryani rest for 15 minutes after cooking—this allows the grains to settle and absorb any residual moisture. Gently fluff the top layer with a fork before serving. For catering, garnish with extra fried onions and fresh herbs to enhance presentation.

Nutritional Information

Calories	480 kcal
Protein	28 g
Carbohydrates	55 g
Fat	16 g
Fiber	3 g
Sodium	850 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Brown basmati rice — Adds fiber and nutrients while maintaining the classic biryani texture.
• Quinoa or cauliflower rice — Low-carb options that absorb spices well for a lighter meal.
• Skinless chicken thighs or breast — Leaner protein choice to reduce overall fat content.
• Vegetable broth instead of ghee — Dairy-free alternative that still provides rich flavor.
• Greek yogurt marinade — Higher protein option that tenderizes chicken effectively.
• Reduced sodium soy sauce or coconut aminos — Low-sodium, gluten-free seasoning alternatives.
• Extra vegetables like bell peppers and carrots — Boosts fiber and vitamins without compromising taste.
• Turmeric and cumin instead of food coloring — Natural coloring agents with anti-inflammatory benefits.

Serving Suggestions

• Serve this Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe with a side of cool, creamy raita and a tangy mint chutney to balance the spices.
• Pair with a simple salad of sliced onions, cucumbers, and tomatoes dressed with lemon juice and chaat masala for a refreshing crunch.
• Accompany with a hearty lentil dish like dal tadka or a vegetable curry such as bhindi masala for a complete meal experience.
• Offer lemon wedges and extra fried onions on the side so guests can customize the flavor and aroma to their liking.
• Perfect for large gatherings, weddings, or festive occasions where you need to impress a crowd with authentic, flavorful biryani.
• For plating, garnish with fresh cilantro, mint leaves, and a sprinkle of saffron-infused milk for a professional, eye-catching presentation.
• Consider serving in traditional copper or brass handis to enhance the visual appeal and keep the biryani warm throughout the event.

This Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe is designed to help you launch your catering venture with a signature dish that delights every palate.

Common Mistakes to Avoid

• Mistake: Underseasoning the rice and meat. Fix: Generously salt the boiling water for the rice and marinate the chicken for at least 2 hours.
• Mistake: Overcooking the rice, making it mushy. Fix: Parboil the rice until it’s 70% cooked, as it will steam further in the dum process.
• Mistake: Not layering the biryani correctly, leading to uneven cooking. Fix: Create distinct layers of rice and marinated chicken, starting and ending with a rice layer.
• Mistake: Skipping the dum (slow-cooking) phase. Fix: Seal the pot with dough or a tight lid and cook on very low heat for 20-25 minutes.
• Mistake: Using low-quality or old spices, which lack potency. Fix: Source fresh, whole spices and grind them yourself for a more aromatic and flavorful biryani.
• Mistake: Incorrect rice-to-water ratio when parboiling. Fix: Use a 1:8 ratio of rice to water for the perfect separate grain texture.
• Mistake: Failing to properly brown the onions for the birista. Fix: Fry the onions slowly on medium-low heat until they are uniformly golden brown and crisp.
• Mistake: Not adjusting cooking times for a larger, catering-sized batch. Fix: Increase the dum time by 10-15 minutes for two full trays to ensure the chicken cooks through.
• Mistake: Mixing the biryani immediately after cooking. Fix: Let the biryani rest for 15 minutes after dum to allow the flavors to settle and the layers to set.

Storing Tips

• Fridge: Cool completely within 2 hours, then store in airtight containers for up to 3 days.
• Freezer: Portion into freezer-safe trays or bags, label with date, and freeze for up to 3 months.
• Reheat: Thaw in fridge if frozen, then reheat in oven or microwave until steaming hot (165°F/74°C internal temperature).

Always use shallow containers for faster cooling and reheat only the amount needed to maintain quality and safety.

Conclusion

This Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe is perfect for large gatherings and aspiring caterers. Try this recipe for your next event and share your results in the comments below. For another popular chicken dish, see The BEST Shahi Chicken Handi Recipe.

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Catering Business Shuru 2 Full Tray Chicken Biryani

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A large batch chicken biryani recipe suitable for catering businesses or big gatherings, featuring marinated chicken, aromatic spices, and fragrant basmati rice.

• Author: RKK
• Prep Time: 1 hour
• Cook Time: 45 minutes
• Total Time: 1 hour 45 minutes
• Yield: 20-25 people 1x
• Method: Main Course
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 kg Chicken cut into medium-sized pieces
• 2 large onions (1 for boiling, 1 for frying)
• 2 large tomatoes, chopped
• 4–5 green chillies
• 1 cup yoghurt
• 1 tsp turmeric powder
• 2 tbsp red chilli powder
• 2 tsp cumin powder
• 2 tbsp coriander powder
• 1 tsp garam masala powder
• 2 tbsp biryani masala powder
• 1 cup fried onions
• 4 cups basmati rice
• Juice of 2 lemons
• Fresh coriander & mint leaves
• Salt to taste
• 4 tbsp oil
• 4 tbsp ghee
• 2 cups saffron infused water or milk

Instructions

1. Marinate chicken in spices and yoghurt for 45-50 minutes.
2. Boil rice until it's 60% cooked. Drain and set aside.
3. Heat oil and ghee in a large vessel. Fry onions and set aside.
4. Add whole spices (cinnamon, cloves, cardamom) and sauté for 1 minute.
5. Add marinated chicken and cook until the chicken is half-done.
6. Add boiled rice on top of the chicken and mix gently.
7. Cover the vessel tightly and cook on low heat for about 20-25 minutes (dum method).
8. Turn off the heat and let it rest for 5 minutes before serving.

Notes

This recipe uses a dum cooking method, which helps retain the flavors and aromas of the dish. Ensure the rice is cooked just right to avoid mushiness.

Nutrition

• Calories: 450
• Sugar: 5
• Sodium: 400
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 3
• Protein: 30
• Cholesterol: 60

FAQs

How many people does this Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe serve?

This recipe is designed to serve approximately 40 to 50 people, making it perfect for starting a catering business. Each full tray typically serves 20-25 guests, so two trays provide a substantial quantity.

What special equipment do I need for this large-scale chicken biryani recipe?

You will need two large, heavy-bottomed trays or degchis, a high-capacity stove or burner, and large utensils for mixing. Proper equipment is essential for the Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe to ensure even cooking and manage the large volume effectively.

Can I prepare parts of this biryani in advance for my catering business?

Yes, you can marinate the chicken and prepare the biryani masala a day in advance. This advance prep for the Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe helps streamline the final cooking process, saving valuable time on the day of your event.