Elevate your party spread: how to make spectacular chicken biryani for 20

Indulge in the irresistible flavors of authentic chicken biryani, a culinary masterpiece that will tantalize your taste buds and impress your guests. This comprehensive guide will empower you with the knowledge and techniques to create a delectable chicken biryani for 20 people, ensuring every bite is a symphony of aromatic spices and succulent chicken.

Ingredients for a Feast

For the Chicken Marinade:

• 2 kg boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1/2 cup lime juice
• 1/4 cup ginger-garlic paste
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste

For the Biryani Rice:

• 1 kg basmati rice, soaked in water for at least 30 minutes
• 10 cups water
• 1 teaspoon salt
• 1 teaspoon saffron strands, soaked in 1/4 cup warm milk
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh coriander leaves

For the Layering:

• 1 large onion, sliced thinly
• 2 large tomatoes, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1 tablespoon biryani masala
• 1 teaspoon kewra water
• 1/4 cup ghee or vegetable oil

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the chicken pieces with the marinade ingredients. Mix well to ensure even coating. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor absorption.

2. Cook the Chicken

In a large skillet or Dutch oven over medium heat, add the ghee or oil. Once hot, add the marinated chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.

3. Prepare the Biryani Rice

In a large pot, bring the water to a boil. Add the soaked rice and salt. Let the rice boil until it is about 80% cooked, or until the grains are tender but still slightly firm. Drain the rice and set aside.

4. Layer the Biryani

In a large baking dish or pot, spread a layer of the cooked chicken at the bottom. Top with the sliced onion, tomatoes, bell peppers, and peas. Sprinkle with the biryani masala and kewra water.

5. Add the Rice

Gently spread the drained rice over the vegetable layer. Make sure to distribute it evenly.

6. Add Saffron and Herbs

Sprinkle the saffron-infused milk over the rice. Garnish with the chopped mint and coriander leaves.

7. Steam and Cook

Cover the baking dish or pot tightly with aluminum foil. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until the rice is cooked through.

Tips for Perfection

• Use high-quality basmati rice for the best results.
• Don’t overcook the rice before layering. It should be slightly firm to prevent it from becoming mushy.
• Add additional spices to your taste, such as cardamom, cloves, or cinnamon.
• Garnish with fried onions or raita for extra flavor and presentation.

How to Serve

Serve the chicken biryani hot with a side of raita, pickles, or salad. It can be enjoyed as a main course or as part of a larger feast.

The Perfect Accompaniments

• Raita: A cooling yogurt-based sauce that complements the spicy flavors of the biryani.
• Pickles: Tangy and flavorful pickles add a burst of acidity to balance the richness of the biryani.
• Salad: A fresh and light salad can provide a refreshing contrast to the hearty biryani.

Frequently Asked Questions

Q: Can I make this biryani in advance?
A: Yes, you can prepare the biryani up to a day in advance. Simply assemble the layers and refrigerate. Bake when ready to serve.

Q: Can I use chicken breasts instead of thighs?
A: Yes, you can, but thighs are recommended for their juicier and more flavorful texture.

Q: How can I make a vegetarian version of this biryani?
A: Substitute the chicken with your favorite vegetables, such as potatoes, carrots, and peas. Adjust the marinade ingredients accordingly.

Q: How do I store leftover biryani?
A: Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Q: What is the best way to reheat biryani?
A: The best way to reheat biryani is in a preheated oven at 180°C (350°F) for 15-20 minutes, or until warmed through.

Embrace the culinary adventure of making chicken biryani for 20 people. With careful preparation and attention to detail, you can create a dish that will delight your guests and leave them craving for more. Bon appétit!