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Large Chicken Biryani
Recipe by Ruksar's kitchen
A festive, restaurant‑style chicken biryani made with 5 kg chicken and 5 kg rice. The chicken is marinated in yogurt, spices, mint and coriander, layered with half‑cooked rice, fried onions and a fragrant garam masala broth, then cooked on “dum” for a rich, aromatic one‑pot meal perfect for big gatherings.
MediumIndianServes 30
Printable version with shopping checklist
Source Video
2h 15m
Prep
1h 55m
Cook
30m
Cleanup
4h 40m
Total
Cost Breakdown
Total cost:$83.10
Per serving:$2.77
Critical Success Points
- • Marinating the chicken with yogurt and spices for at least 30 minutes.
- • Frying onions to a deep golden color without burning.
- • Parboiling rice to 70 % doneness – undercooked, not fully soft.
- • Sealing the pot tightly for the dum (steam) cooking.
Safety Warnings
- • Handle raw chicken with clean utensils and wash hands thoroughly to avoid cross‑contamination.
- • Hot oil can splatter; use a splatter guard when frying onions.
- • When sealing the pot for dum cooking, ensure the lid is secure to prevent steam burns.
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