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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.

Ingredients

Scale
  • 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

Find it online: https://www.receipster.com/catering-business-chicken-biryani-recipe-2/

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