Thinking of the days when I had newly moved to the USA and wanted to host Iftar, Eid, and many other celebrations. I had no idea where to start, what to buy, and what to cook because there were no written measurements for me to follow, and no one to tell me exactly how much to cook. 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 cook and an inexperienced party host. There were times I had meat uncooked or too salty Haleem. Not only that, I dreaded making biryani! Let me show you how to make chicken biryani for 20-30 people so you don’t have to go through the same experience I did.
In my opinion, if you can make one main course perfectly, you can add some simple store-bought options that are ready to bake or fry, and voila! In this step-by-step guide, I will show you how to make biryani for 20-30 people, along with some other recipe suggestions that you can easily make or purchase from the store. A little help is fine, especially if you are just starting to host.
What goes into the biryani
As you know, the main course in our hosting is biryani, and if biryani rice is cooked perfectly, then let me tell you, you have won. If you are ready to concentrate all on the rice, let me introduce you to the best rice for biryani: Laxmi extra long grain basmati rice is the best long grain rice for biryani. It has been the most consistent choice for me since I started using it two years ago. I was first introduced to this rice when I worked with Laxmi, and I fell in love with it. Ever since, Laxmi extra long grain basmati rice has become my number one choice for making biryani. My family and friends have tasted the biryani and now they prefer Laxmi basmati rice as well.
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 they fluff up very nicely.
Chicken
In this chicken biryani recipe, I used chicken with bones. For biryani, cut a whole chicken into 16-20 pieces. Chicken quarters can also be used, but smaller pieces of chicken are better for biryani. I used a total of 3 whole chicken.
Biryani Masala
Even though homemade is the best, for convenience I I used a store-bought biryani masala and I dded more cumin and coriander powder to it. Try to use a small quantity of salt because store-bought masalas already have salt.
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
Slice one large onion thinly and cook it on high heat until it turns light golden brown. Be careful not to overcook the onions; once they reach a light golden brown, take half of them out for layering. Don’t skip caramelizing the onions, as it makes a huge difference in taste.
I like to use bone-in skinless chicken for the biryani. Marinate the chicken a day ahead so it’s ready for you to cook on the day of.
Ginger garlic paste
Another crucial ingredient is the ginger garlic paste. I like to have plenty on hand. If I’m buying from the store, I always prefer Laxmi ginger and garlic paste. It’s made with real ingredients, not with dehydrated powders, and gives 2.5X more servings in the same-sized bottle compared to other brands.
Ghee
I recently started using ghee for my desi food, and let me tell you, the difference it makes in my cooking is just incredible. Desi ghee by Laxmi is another must-have.
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How to layer chicken biryani for 20 people
If you have an oven then I recommend steaming the biryani in the oven. It’s the fool-proof and easy method. Add a layer of ghee all over the bottom of the pan, a layer of rice, then korma and finally a layer of the remaining rice. Also add any herbs, food coloring and fried onions in between the layers and on the top. Then seal the tray with the foil paper and bake at 350°F or 175°C for 25-30 minutes.
You can also use the stove top methods but it requires a higher skill level. Layer the biryani similarly in a pot and cover the pot with kitchen towel or foil paper tightly. cook it on the high heat for the first five minutes then lower the heat to simmer and let it steam for 10-15 minutes.
Hosting tips
Make a guest list
The first thing you should do after deciding on a date is to make a guest list. I recommend inviting only 20-30 people if you are a beginner, or even starting with a smaller number.
Make a menu
Secondly, you need to decide on a menu list.
1 main course, something that has carbs and protein such as biryani.
Side dish
1-2 appetizers, usually store-bought. I recommend Laxmi’s Punjabi samosa with tamarind and green chutney.
Laxmi’s tandoori paneer samosa or you can serve bullet naan.
Dessert
I like to make my dessert because it can be made in advance. You can make basbousa, which is simple and easy, mango dessert or one of my popular recipes tres leches from the boxed cake.
Drinks
I think there are plenty of drink choices that are easily available. If you want to make your own, then nothing is better than simple Desi lemonade or mint mojito.
Cutlery and plates
Try to use disposable plates and napkins, so there is less to clean for you at the end. Finally use all the help you can get. Especially for last minute if guests are already here and offering help feel free to give them small tasks to complete.
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. Its rich and complex flavors, along with its vibrant colors and enticing aroma, make it a delightful centerpiece for any table.
How to store leftover Biryani?
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.
Chicken Biryani for 20 people
Ingredients
- 7 lbs chicken
- 4 large onions
- 10 tbsp Laxmi's ginger and garlic paste
- 4 cups oil
- 6 large tomatoes
- 3 packets biryani masala
- 4 tbsp coriander powder
- 2 tbsp cumin powder
- 2 tbsp cumin seeds
- 2 cups yogurt
For rice
- 8 cups laxmi's long grain basmati rice
- 1/2 cup vinegar
- 8 tsp salt
- 2 tbsp cumin seeds
- 8-10 green chilies
For Garnish
- 1 cup cilantro
- 1/2 tsp red or orange food coloring
Instructions
Make Korma
- Peel and slice your onions. In a big pot, add oil and sliced onions. Cook onions until golden.
- Add pieces of chicken and ginger garlic paste. Mix and cook until it changes color. Add biryani masalas and any other spices. Mix it well and cook for 10 minutes.
- Add chopped tomatoes and cook for another 20-30 minutes or until chicken is almost fully cooked through.
- Now take off the lid and add yogurt. Allow most of the water to evaporate resulting in a thick korma consistency. If there's excess water, turn up the heat to reduce it.
Cook Rice
- Add rice to a big bowl, wash rice with cold water and rinse until water runs clear, then add more water to soak rice.
- Add water in a big pot, add salt, cumin seeds, and green chilies. Once it comes to a boil add soaked rice. Now add vinegar and cook your rice until 80% is tender. Drain your rice.
- To check if rice are ready to drain break a rice grain between your finger and thumb if it breaks into 2-3 pieces it's ready to drain. If it breaks into 4-5 pieces it needs more cooking time.
Steaming the Biryani (Oven method)
- In an oven proof dish or disposable foil dish add a layer of oil from the korma you made, then add a layer of rice, then chicken korma and finally a layer of remaining rice.
- If cooking in the oven then steam for 25-30 minutes at 350°F or 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 paper 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.