When I moved to the USA and wanted to host Iftar, Eid, and many other celebrations, I soon realised how useful it would be to have a guide for making Chicken Biryani for 25 people (oven steaming). So I doubled and tripled the recipes, tried and tested, failed a couple of times miserably, but never gave up. Kudos to the people who came to my dinner invitations despite knowing I was a new and inexperienced cook. I don’t want you to experience the same, so let me show you how to make chicken biryani for 25 people and also steam the biryani in the oven for best results. You can double and triple this recipe as needed.

biryani made with chicken and baked in the oven

What goes into the biryani for 25 people

Rice for Biryani

Rice is the crucial ingredient for biryani. I like to use aged long grain basmati rice, as it can hold up very well and does not overcook. Look for rice especially packed for biryani. Wash and then soak the rice for at least 30 minutes before you start boiling it.

Vinegar or lemon juice
Adding a little bit of vinegar or lemon juice when boiling the rice will give the rice a beautiful white color, and it will fluff up nicely.

Chicken
In this chicken biryani, I used bone-in chicken. Cut a whole chicken into 16-20 pieces. You can also use chicken quarters, but I used a total of 2 whole chickens. Another way to make sure you have enough chicken in the biryani is to add 25 pieces, and then 10 extra are for anyone who would like to have an extra piece. You can do 25 bone-in pieces and then 10 boneless pieces of chicken. When you make korma for the oven steaming method, it will still be runny, as the rice will finish cooking in the steam.

Biryani Masala
Even though homemade is the best. For convenience, I used a store-bought biryani masala, and I added more cumin and coriander powder as well.

Tomatoes and Yogurt
I like to use a combination of tomatoes and yogurt to make the korma for biryani. Tomatoes and yogurt, paired with other spices, provide some sourness to the biryani and make a delicious korma.

Caramelized Onion
Peel and slice the onion thinly and fry it in the oil on high heat until it turns light golden brown. Be careful not to overcook the onions; once they reach a light golden brown, add chicken. Don’t skip caramelizing the onions, as it makes a huge difference in taste.

Ginger garlic paste
Another crucial ingredient is the ginger garlic paste. I like to have plenty on hand. You can check out my homemade ginger garlic paste, which gives you all the tips and tricks to store it for a longer period of time.

How to steam biryani in the oven for 25 people

If you have an oven, then I recommend steaming the biryani in the oven. It’s a foolproof and easy method. On the bottom of the tray, put all of the chicken korma, then a layer of rice, followed by herbs and chilies. Sprinkle food color and fried onions (if using) on top. Then seal the tray with the foil paper and bake at 350°F /175°C for 30-40 minutes. A full-size serving tray is what I used for steaming this biryani, which is usually used by caterers.

You can also use the stovetop method, but it requires a higher skill level. Layer the biryani similarly in a pot and cover the pot with a kitchen towel or foil tightly. Cook it on high heat for the first five minutes, then lower the heat to simmer and let it steam for 10-15 minutes.

Make biryani, a rice and chicken dish for 30 people

What to serve with Biryani

Biryani is often served with raita, a cooling yogurt-based side dish, and a salad. Some people also enjoy biryani with tangy and spicy cilantro mint yogurt chutney. The combination of these different elements creates a balance of flavors and textures that is satisfying. Biryani is a dish that brings people together.

I like to store any leftover biryani in an airtight container for up to three days in a refrigerator or store it in a freezer for a couple of weeks. Follow my reheating the rice guide here for the perfectly reheated biryani.

More recipes for hosting

biryani made with chicken and baked in the oven
5 from 1 review

Chicken Biryani for 20 people

Saba Ahmad
servings: 20
Making biryani for 20 people requires the right measurements and techniques, but once you have those techniques, it gets easier to make biryani in bulk. Try my method if you want to make this rice and meat dish for your family and friends.
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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Ingredients
 

Ingredients for chicken korma

  • 5 lbs (~2 kg) chicken
  • 2 large (~300 g) onions
  • 3 tbsp ginger and garlic paste
  • 2 cups (~470 ml) oil
  • 6 large (1 kg) tomatoes
  • 2 packets biryani masala
  • 2 tbsp coriander powder
  • 1 tbsp (2 tbsp) cumin powder
  • 1 cup (250 g) yogurt

For rice

  • 6 cups (~1.25 kg) long grain basmati rice, aged
  • ½ cup vinegar, or lemon juice
  • 6 tsp salt
  • 1 tbsp (2 tbsp) cumin seeds
  • 5 green chilies

For layering

  • 1 cup (16 g) cilantro, chopped
  • 3 green chilies
  • ½ tsp red or orange food coloring

Equipment

Instructions
 

Make chicken Korma

  • Peel and slice your onions. In a big pot, add oil and sliced onions. Cook the onions on high heat, stirring them often until they turn light golden.
  • Once the onions are golden, add chicken and ginger-garlic paste. Mix and cook until it changes color. Add biryani masalas and cumin-coriander powder. Mix it well and cook for 5 minutes on medium heat.
  • Add chopped tomatoes, mix, and cover the pot. Cook for another 20-30 minutes on low to medium heat, or until the chicken is almost fully cooked through. Stir it every 5 minutes.
  • Now take off the lid and add yogurt. Allow most of the water to evaporate over high heat (it will still have some water).

Cook the Rice

  • Add rice to a big bowl, wash the rice with cold water and rinse until the water runs clear, then add more water to soak the rice. Let it soak for 30 minutes.
  • Add water to a big pot, then add salt, cumin seeds, and green chilies. Once it comes to a boil, add the soaked rice, then add vinegar, and cook the rice until 70% is tender.
  • To check if rice is ready, break a grain of rice between your finger and thumb; if it breaks into 2-3 pieces, it's ready to drain.
  • Use a colander to drain your rice.

Steaming the Biryani (Oven method)

  • In an oven-proof dish or disposable foil dish, add a layer of the chicken you made, then add all of the rice. Sprinkle with the chopped cilantro, green chilies, and food coloring. Cover it with the foil or the lid.
  • Steam for 30-40 minutes at 350°F/175°C.

Steaming the Biryani (Stovetop method)

  • You can also use the stovetop method. Layer the biryani similarly in a pot and cover the pot with a kitchen towel or foil tightly. Cook it on high heat for the first five minutes, then lower the heat to a simmer and let it steam for 10-15 minutes.

Video

Notes

The biryani I made for 25 people was served along with a variety of dishes, such as karahi, naan, and chicken achari. My measurements are good if this biryani is served along with other dishes. 
Calories: 599kcal, Carbohydrates: 50g, Protein: 20g, Fat: 35g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 19g, Trans Fat: 0.2g, Cholesterol: 58mg, Sodium: 802mg, Potassium: 402mg, Fiber: 2g, Sugar: 3g, Vitamin A: 629IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 2mg

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