Hyderabadi Chicken Biryani - Large Scale Cooking

Step 1: Prepare Chicken for Marination

Transfer the cleaned and cut chicken pieces into a large cooking pot. Add ginger-garlic paste (3 cups), chopped green chilies (2 cups), and chopped coriander leaves (2 cups) to the chicken.

Step 2: Add Spices and Herbs

Add whole spices including cinnamon sticks (15-20 pieces), green cardamom (30 pods), cloves (3 tbsp), and cumin powder (5 tbsp). Then, add red chili powder (5 tbsp), turmeric powder (4 tbsp), and biryani masala (500g from packets) to the pot.

Step 3: Mix and Marinate Chicken

Thoroughly mix all the added spices, herbs, and pastes with the chicken pieces by hand until every piece is well coated. This ensures the chicken absorbs all the flavors.

Step 4: Add Fried Onions, Oil, and Yogurt

Add fried onions (birista, 3 cups), cooking oil (3 cups), and yogurt/curd (5 cups) to the marinated chicken. Mix everything well again to combine.

Step 5: Par-Boil Basmati Rice

In a separate large pot, bring water to a rolling boil. Add the pre-soaked basmati rice (15 kg) to the boiling water. Cook the rice until it is about 70% done, which should take approximately 10-15 minutes, ensuring it's still firm but not raw.

Step 6: Layer the Biryani

Once the chicken mixture is ready and the rice is par-boiled, carefully layer the par-cooked rice over the marinated chicken in the pot. Ensure an even layer of rice covers the chicken completely. Drizzle ghee (2 cups) over the rice.

Step 7: Dum Cooking

Seal the pot with a tight-fitting lid, using dough around the edges to create an airtight seal. Place the pot over a fire (wood or charcoal) and also place hot coals on top of the lid. Cook on dum (slow cooking with steam) for approximately 45-60 minutes, allowing the flavors to meld and the chicken to cook through.

Step 8: Serve the Biryani

Once cooked, carefully remove the lid and gently mix the biryani from the bottom to ensure the chicken and rice are well combined. Serve the fragrant Hyderabadi Chicken Biryani hot.

• Ensure the chicken is thoroughly mixed with the marinade to absorb all the flavors.

• Maintain a consistent heat during dum cooking by placing hot coals on the lid and under the pot.

• Do not overcook the rice during par-boiling; it should be about 70% cooked before layering.

• Adjust the spice levels to your preference by adding more or less chili powder and green chilies.

• Different meats like mutton or goat can be used following a similar marination and cooking process.