Large Chicken Biryani

Ingredients

• 5 kg Chicken (bone‑in pieces) (cleaned and trimmed)
• 100 g Red chili powder (adjust to heat preference)
• 1 tablespoon Turmeric powder
• 5 tablespoons Salt
• 4 tablespoons Ginger‑garlic paste (store‑bought or homemade)
• 1 tablespoon Biryani masala powder (freshly ground if possible)
• 1 cup Fresh mint leaves (chopped fine)
• 1 cup Fresh coriander (cilantro) leaves (chopped fine)
• 2 tablespoons Green chili paste (adjust spiciness)
• 2 kg Plain yogurt (slightly sour)
• 0.25 cup Lemon juice (freshly squeezed)
• 2 kg Onions (for fried onions) (thinly sliced and fried until golden, cooled)
• 1 kg Vegetable oil (for frying onions and for biryani cooking)
• 5 kg Basmati rice (rinsed and soaked 1 hour)
• 1 set Whole garam masala (cinnamon stick, bay leaf, cloves, green cardamom, cumin seeds) (2‑3 pieces each)
• 100 g Salt (for rice water)
• a few drops Red food coloring (optional) (for classic biryani hue; can replace with saffron)

Instructions

1. Prepare the chicken

   Rinse the 5 kg chicken pieces, pat dry and place in a large mixing bowl.

   Time: PT15M

2. Make the marination

   Add 100 g red chili powder, 1 tbsp turmeric, 5 tbsp salt, 4 tbsp ginger‑garlic paste, 1 tbsp biryani masala, 1 cup chopped mint, 1 cup chopped coriander, 2 tbsp green chili paste, 2 kg yogurt and 0.25 cup lemon juice to the chicken. Mix thoroughly until every piece is coated.

   Time: PT20M

3. Marinate

   Cover the bowl and let the chicken rest for 30 minutes at room temperature so the flavors penetrate.

   Time: PT30M

4. Fry the onions (birista)

   Thinly slice 2 kg onions. Heat 1 kg oil in a large skillet over medium‑high heat. Fry the onions in batches until deep golden brown, then remove with a slotted spoon onto paper towels to drain. Let cool.

   Time: PT45M

   Temperature: 180°C

5. Soak the rice

   Rinse 5 kg basmati rice until water runs clear. Soak in cold water for 1 hour, then drain.

   Time: PT1H

6. Parboil the rice

   In a huge pot, bring enough water to a rolling boil. Add 100 g salt, the whole garam masala set, a few green chilies, a handful of mint and coriander. Add the soaked rice and cook until it is about 70 % done (the grain should still have a firm centre). Drain and set aside.

   Time: PT20M

   Temperature: 100°C

7. Layer the biryani

   In the heavy‑bottomed pot, spread a thin layer of the partially cooked rice (about 1‑2 cm). Top with the marinated chicken (including any juices) and half of the fried onions. Add another layer of rice, then the remaining fried onions, fresh mint, coriander and a few drops of red food coloring (or saffron water).

   Time: PT15M

8. Seal and dum cook

   Cover the pot tightly with its lid. If the lid is not airtight, seal the edges with a dough ring or a clean kitchen cloth and then place the lid. Cook on high flame for 5 minutes, then reduce to low flame and cook for 25‑30 minutes.

   Time: PT35M

9. Rest before serving

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff with a wide spoon and serve hot.

   Time: PT10M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken (bone‑in pieces): Chicken thighs, Chicken drumsticks
• Instead of Red chili powder: Kashmiri chili powder, Paprika
• Instead of Ginger‑garlic paste: Fresh ginger and garlic minced
• Instead of Biryani masala powder: Garam masala
• Instead of Green chili paste: Finely chopped green chilies
• Instead of Plain yogurt (slightly sour): Greek yogurt, buttermilk
• Instead of Lemon juice: Citric acid solution
• Instead of Onions (for fried onions): Store‑bought birista
• Instead of Vegetable oil: Ghee, sunflower oil
• Instead of Basmati rice: Long‑grain rice
• Instead of Whole garam masala (cinnamon stick, bay leaf, cloves, green cardamom, cumin seeds): Garam masala powder (1 tsp)
• Instead of Red food coloring (optional): Saffron strands (¼ tsp)

Equipment Needed

• Large mixing bowl
• Heavy‑bottomed pot or Dutch oven (≥10 L)
• Large skillet or wok (for frying onions)
• Colander or sieve
• Knife & cutting board
• Measuring spoons
• Ladle or large spoon
• Kitchen cloth or dough dough (for sealing) (optional)
• Stove with high & low flame control

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Add a pinch of saffron dissolved in warm milk for an authentic aroma and color.
• Use a mix of basmati and aged rice for extra fragrance.
• Gently lift the biryani layers with a wide spatula to keep the grains separate when serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently on low flame with a splash of water.

Room temperature: Do not keep at room temperature beyond 2 hours due to chicken safety.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Fry the onions a day ahead and store them in a sealed jar.
• Parboil the rice and keep it refrigerated; assemble and dum‑cook on the day of serving.