Chicken Biryani for 20 people

biryani made with chicken and baked in the oven

5 from 1 review

Chicken Biryani for 20 people

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.

Prep Time30

Cook Time1 30

Total Time2

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: Chicken biryani for 20 people, How to make biryani for 20 people

Servings:

Calories: 599kcal

Author: Saba Ahmad

Equipment

1 full size serving tray

Ingredients

Ingredients for chicken korma

5 lbs chicken
2 large onions
3 tbsp ginger and garlic paste
2 cups oil
6 large tomatoes
2 packets biryani masala
2 tbsp coriander powder
1 tbsp cumin powder
1 cup yogurt

For rice

6 cups long grain basmati rice aged
½ cup vinegar or lemon juice
6 tsp salt
1 tbsp cumin seeds
5 green chilies

For layering

1 cup cilantro chopped
3 green chilies
½ tsp red or orange food coloring

US Customary - Metric

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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.

Nutrition