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Large Chicken Biryani
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.
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Cost Breakdown
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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