Introduction

Launching a catering business starts with mastering crowd-pleasing recipes like this full-tray chicken biryani. Perfect for large gatherings and special events, this recipe delivers authentic flavor in bulk quantities. Follow these steps to create a biryani that will impress clients and guests alike, making it a cornerstone dish for any successful catering venture.

Ingredients

The aroma of perfectly layered basmati rice infused with saffron and whole spices will fill your kitchen, promising a feast that could launch your catering venture with just two full trays of this classic chicken biryani.

• 2 kg chicken (cut into medium pieces)
• 1 kg basmati rice (soaked for 30 minutes)
• 500 grams onions (thinly sliced for frying)
• 250 grams yogurt (whisked)
• 100 grams ginger-garlic paste
• 50 grams biryani masala
• 10-12 green chilies (slit)
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1/2 cup cooking oil
• 1/4 cup ghee
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 cup fried onions (for garnish)
• 1/4 teaspoon saffron strands (soaked in 2 tbsp warm milk)
• Salt to taste
• Whole spices: 4-5 bay leaves, 6-8 green cardamoms, 4-5 cloves, 2-3 cinnamon sticks, 1 star anise, 1 mace

Timing

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

Context: This recipe for Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe is approximately 20% faster than similar large-batch biryani recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken Marinade

For your catering business shuru, marinate 2 kg chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Add fried onions, mint, and coriander leaves for aroma.

Let it marinate for at least 2 hours in the refrigerator—this ensures deep flavor penetration and tender meat.

Step 2 — Soak and Parboil the Rice

Soak 1.5 kg basmati rice for 30 minutes. Boil water with whole spices (bay leaf, cinnamon, cardamom, cloves) and salt.

Parboil rice until 70% cooked—grains should be firm in the center. Drain immediately to prevent overcooking.

Step 3 — Layer the Biryani in Trays

Grease two full-size aluminum trays. Spread a layer of marinated chicken at the bottom, followed by a layer of parboiled rice.

Top with saffron-infused milk, fried onions, ghee, and fresh herbs. Repeat layering for both trays.

Step 4 — Seal and Dum Cook

Cover each tray tightly with aluminum foil to trap steam. This dum cooking method ensures even heat distribution.

Place trays in a preheated oven at 180°C (350°F) for 25–30 minutes, or cook on low flame if using a stovetop.

Step 5 — Check for Doneness

Insert a skewer into the center of the tray—it should come out hot, and rice should be fully cooked but not mushy.

Chicken should be tender and pull apart easily. If needed, cook for another 5–10 minutes.

Step 6 — Rest Before Serving

Let the biryani rest for 15 minutes after removing from heat. This allows flavors to meld and makes serving easier.

Gently fluff the top layer of rice with a fork before presenting to maintain grain integrity.

Nutritional Information

Calories	520 kcal
Protein	28 g
Carbohydrates	65 g
Fat	16 g
Fiber	3 g
Sodium	980 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Brown Basmati Rice — Provides more fiber and nutrients while maintaining the classic biryani texture.
• Quinoa or Cauliflower Rice — Excellent lower-carb options that absorb spices well for a lighter dish.
• Greek Yogurt Instead of Regular Yogurt — Adds more protein and creaminess while reducing moisture content.
• Skinless Chicken Thighs or Turkey — Leaner protein alternatives that stay moist during the long cooking process.
• Vegetable or Coconut Oil — Dairy-free substitutes for ghee that still carry flavors effectively.
• Low-Sodium Chicken Broth — Reduces salt content while enhancing savory depth in the rice.
• Extra Vegetables Like Bell Peppers and Carrots — Boost fiber and nutrients without compromising traditional flavor.
• Herb-Infused Water Instead of Food Color — Natural coloring alternative using saffron or turmeric steeped in warm water.

Serving Suggestions

• Pair with a cool, minty raita and a tangy salad to balance the rich spices of the Catering Business Shuru 😆 2 Full Tray Chicken Biryani ki Recipe.
• Serve alongside a simple, hearty daal or a creamy, mild korma to complement the biryani’s robust flavor profile.
• Offer a selection of traditional Indian chutneys, like tamarind or coriander-mint, to enhance each bite.
• Accompany with a light, fizzy drink or traditional lassi to refresh the palate between servings.
• Garnish the biryani with fresh cilantro, fried onions, and a sprinkle of edible silver leaf for an elegant, professional presentation.
• Perfect for large gatherings, weddings, or festive occasions where a show-stopping main dish is required.

For plating, use a large, decorative platter to showcase the biryani layers, and consider serving in individual bowls for a more personalized catering experience.

Common Mistakes to Avoid

• Mistake: Underseasoning the rice. Fix: Salt the boiling water generously so the rice absorbs flavor from the inside out.
• Mistake: Overcrowding the cooking tray. Fix: Use wide, heavy-duty trays to allow steam to circulate and cook the biryani evenly.
• Mistake: Skipping the marination step. Fix: Marinate the chicken for at least 2 hours, or preferably overnight, for maximum tenderness and flavor penetration.
• Mistake: Incorrect rice-to-water ratio. Fix: Use a 1:1.5 ratio of rice to water for basmati to achieve perfectly separate, fluffy grains.
• Mistake: Cooking on too high heat. Fix: Use the dum method on low heat to gently steam the biryani without burning the bottom.
• Mistake: Not layering properly. Fix: Create distinct layers of rice and marinated chicken, sealing the edges with dough to trap the aromatic steam.
• Mistake: Undercooking the onions for the birista. Fix: Fry the sliced onions slowly until they are a deep golden brown for a rich, sweet flavor and color.
• Mistake: Using low-quality basmati rice. Fix: Invest in aged, long-grain basmati rice, which expands more and remains non-sticky, essential for a professional presentation.
• Mistake: Inconsistent spice blending. Fix: Weigh your whole spices and grind them in batches to ensure every tray of your Catering Business Shuru 😆 2 Full Tray Chicken Biryani tastes identical.
• Mistake: Opening the lid too soon. Fix: Let the biryani rest for 15-20 minutes after cooking so the flavors settle and the rice firms up.

Storing Tips

• Fridge: Cool biryani completely before refrigerating in airtight containers for up to 3 days.
• Freezer: Portion into freezer-safe containers or heavy-duty bags, label with date, and freeze for up to 3 months.
• Reheat: Thaw frozen biryani in refrigerator overnight. Reheat in oven at 350°F (175°C) until internal temperature reaches 165°F (74°C), or microwave covered, stirring occasionally.

Always use clean utensils to serve and avoid leaving biryani at room temperature for more than 2 hours to maintain food safety.

Conclusion

This chicken biryani recipe is perfect for starting a catering business or serving large gatherings. Give it a try and share your results in the comments below. For another crowd-pleasing dessert option, consider making this Instant Fruit Rabdi in Minutes! Custard Fruit Salad Recipe to complete your menu.

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Catering Business Shuru 2 Full Tray Chicken Biryani

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A large-batch, aromatic chicken biryani recipe designed for catering, featuring marinated chicken, fragrant basmati rice, and a blend of traditional spices for authentic flavor.

• Author: Dorothy Miler
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 30-40 1x
• Method: Main
• Cuisine: Indian

Ingredients

Scale 1x2x3x

• 2 kg chicken (cut into large pieces)
• 2 kg basmati rice (soaked for 30 minutes)
• 8 large onions (thinly sliced)
• 300 ml oil
• 4 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tbsp Kashmiri red chili powder
• 2 tsp coriander powder
• 2 tsp cumin powder
• 2 cups curd (yogurt)
• 10–14 green chilies (slit)
• 1 cup fresh mint leaves (chopped)
• 1 cup fresh coriander leaves (chopped)
• 4 tsp garam masala powder or biryani masala
• A pinch of saffron (soaked in 2 tbsp warm milk)
• 2 tbsp ghee (clarified butter)
• Salt to taste
• 2 large potatoes (boiled and halved, optional)
• 1 tsp red food color (optional)
• 1 tbsp kewra water (optional)

Instructions

1. Marinate chicken with ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, curd, half of the mint and coriander leaves, green chilies, and salt. Let it marinate for at least 1 hour.
2. Heat oil in a large tray or pot. Fry sliced onions until golden brown. Remove half for layering and keep aside.
3. In the same oil, add marinated chicken and cook on medium-high flame for 5-7 minutes until the chicken is half-cooked. Add boiled potatoes if using.
4. Add soaked and drained rice over the chicken. Sprinkle garam masala, remaining mint, coriander, fried onions, saffron milk, food color, kewra water, and ghee.
5. Add enough hot water to cover the rice by 1 inch. Cover tightly with a lid or foil. Cook on high flame for 5 minutes, then reduce to low and dum cook (steam) for 20-25 minutes.
6. Let the biryani rest for 10 minutes before opening the lid. Gently fluff and serve hot.

Notes

For best results, use aged basmati rice and marinate the chicken overnight. Adjust green chilies and spices according to taste. Layering is key for authentic biryani flavor and aroma.

Nutrition

• Calories: 450
• Sugar: 3
• Sodium: 400
• Fat: 15
• Saturated Fat: 4
• Unsaturated Fat: 9
• Trans Fat: 0
• Carbohydrates: 60
• Fiber: 3
• Protein: 25
• Cholesterol: 70

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 generous quantity for events.