Recently I had an opportunity to cook biriyani for 150 people. This was the best chance for me to make in quantity and to give the best output so everyone can enjoy a quality Biriyani..
ALWAYS USE FRESH INGREDIENTS:
Quality biriyani starts with fresh ingredients. When you make Biriyani NEVER Get anything that is pre made. The key ingredient for good biriyani is Ginger and Garlic and always make Fresh ginger garlic paste at home. For 150 people you need 50 onions. I go with the calculation of One big onion for every 3 Guest you are going to serve which makes it 50 Onions 🧅… I mix up both Red and white onions 🧅 equally…. Get some good Thai chillies from stores and lots of Fresh Pudina 🌿 and coriander 🌿……
I was making chicken and Vegetable biriyani … for chicken get the leg and thigh pieces so it will have the bone that gives the best flavour for the biriyani …. Cut and marinate the chicken in yogurt and all other spices for about couple hours… in the mean time you can start frying the onions ….
Use a big biriyani pan which I bought from India… fry all the spices in oil … I don’t use ghee. However if you like ghee You can use ghee. Then gets in ginger and garlic paste and onions …. Let this fry for half hour till everything gets mashed… then add 20 tomatoes 🍅 and fry it… add yogurt and then the marinated chicken. Cook for another half hour and Gravy will be ready for you in another half hour. With respect to spices to add I will leave it up to you. I use all kinds of spices from home made to store purchased. Add ample of spice to the gravy for best results…
BIRIYANI RICE 🍚:
This is the most important ingredient for Biriyani. A good rice will make the biggest difference in the output of Biriyani… use extra long basmati rice 🍚… for better output. Don’t over cook the rice that’s the key as the rice will cook again in gravy …
The Dum process is the challenging one. For best results out Dum in coal and in outdoors. However most of us don’t have that luxury. We have to use our oven. 450 degrees for 45 minute or 400 degrees for One hour and Bake. Since I made 5 trays it was a challenge to put the Dum process. If you are doing one or two trays you should be just fine.
After the above process Biriyani is ready to be served. For best results serve hot right out of the oven. It has to be boiling hot served with Thick Raita made out of red onions and a boiled egg 🥚 It’s a great pleasure to see everyone enjoy an outstanding dish like biriyani …. You will have an utmost satisfaction and that is guaranteed