Biryani Rice (Large Batch)

Step 1: Prepare Rice

Soak 5 kg Basmati rice in water for 30-60 minutes. Drain the water completely before cooking.

Step 2: Boil Water

In a very large pot, bring about 10-12 liters of water to a rolling boil over high heat.

Step 3: Add Salt

Once the water is boiling, add salt to taste (approximately 100-150g).

Step 4: Add Rice

Carefully add the soaked and drained Basmati rice to the boiling salted water.

Step 5: Add Whole Spices

Add bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves, star anise, and black cumin (shahi jeera) to the boiling rice. Stir gently.

Step 6: Prepare Tempering

While the rice is boiling, heat 150-200 ml of oil in a separate wok or small pan. Add cumin seeds and fennel seeds and let them splutter. Set aside.

Step 7: Cook Rice

Boil the rice until it is 70-80% cooked (al dente). This usually takes about 7-10 minutes. Check a grain to ensure it's slightly firm but cooked through.

Step 8: Drain Rice

Once the rice is 70-80% cooked, carefully drain it using a large colander or strainer, ensuring all excess water is removed.

Step 9: Layer Rice in Pot

Place a small layer of the drained rice at the bottom of the large cooking pot.

Step 10: Add Remaining Rice

Pour the rest of the drained rice over the base layer in the pot.

Step 11: Add Food Colors

Drizzle yellow food color and red/orange food color over the rice in a criss-cross or desired pattern.

Step 12: Add Tempering

Pour the prepared oil tempering (with cumin and fennel seeds) evenly over the colored rice.

Step 13: Top with Plain Rice

Add another layer of plain cooked rice on top to cover the colors and tempering.

Step 14: Dum Cook

Cover the pot tightly with a lid. Place a heavy object (like the colander used for draining) on top of the lid to create a seal for "dum" cooking. Cook on low heat for 10-15 minutes to allow the flavors to meld and the rice to finish cooking.

Step 15: Mix and Serve

After dum cooking, gently mix the rice with a large spoon or spatula to distribute the colors and flavors evenly.

Step 16: Transfer to Serving Trays

Transfer the prepared Biryani rice to large serving trays for serving.

• Ensure rice is 70-80% cooked before draining to avoid mushy rice during dum cooking.

• Use good quality Basmati rice for best results.

• Adjust salt and spices according to your preference.

• Add fried onions for extra flavor.

• Include saffron strands soaked in milk for a richer aroma and color.

• Serve with a choice of biryani gravy or raita.