Chicken Biryani for 20 people

biryani made with chicken and baked in the oven

5 from 1 vote

Chicken Biryani for 20 people

Making biryani for 20 people requires the right measurements and techniques but once you have those techniques it's 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: 949kcal

Author: Saba Ahmad

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

US Customary - Metric

Get Recipe Ingredients

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.

Video

Nutrition