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