Step-by-Step Instructions

1. 1.Prepare the Gravy Base

   Heat 2.5-3 liters of cooking oil in a large pot. Add 0.25 kg each of ginger paste and garlic paste. Stir lightly until the paste is fragrant, ensuring it doesn't burn.

2. 2.Add Tomatoes and Yogurt

   Add 3 kg of ground tomato paste to the pot. Stir well. Then, add 0.5 kg of yogurt and mix thoroughly to combine all ingredients.

3. 3.Incorporate Biryani Spice Mix

   Add approximately 250-300g of the chef's special biryani spice mix to the gravy. Stir continuously until the spices are well integrated and the mixture starts to thicken.

4. 4.Add Chicken and Potatoes

   Add 8 kg of chicken pieces and 2.5-3 kg of cubed potatoes to the pot. Sauté the mixture for 2-3 minutes, stirring occasionally, until the chicken is half-done and well coated with the gravy.

5. 5.Boil Rice Water

   In a separate large pot, bring a generous amount of water to a rolling boil. Add 0.5 kg of salt and cinnamon sticks (to taste) to the boiling water.

6. 6.Cook Rice

   Add 10 kg of Super Kainat Basmati rice (which has been soaked for approximately one hour) to the boiling salted water. Cook the rice until it is about 70% done, ensuring it is still firm to the bite.

7. 7.Strain Rice

   Once the rice is 70% cooked, carefully strain it from the water and set it aside.

8. 8.Finish Gravy with Aromatics

   Return to the chicken gravy. Add approximately 50g of mixed whole and ground garam masala, sliced lemons, chopped fresh coriander, and mint (to taste). Stir gently to infuse the flavors.

9. 9.Add Tamarind and Color Mixture

   Pour tamarind pulp (to taste) into the gravy for a tangy kick. In a separate bowl, mix 0.5 kg of yogurt with biryani food color (to taste) and 1 tablespoon of kewra essence. Drizzle this colorful mixture evenly over the gravy.

10. 10.Layer Rice over Gravy

    Carefully layer the 70% cooked rice over the prepared chicken and potato gravy in the pot, spreading it evenly.

11. 11.Drizzle Oil and Extra Color

    Drizzle approximately 1/2 cup of onion-fried oil over the layered rice. Then, drizzle approximately 1/4 cup of extra biryani food color over the rice to create vibrant streaks.

12. 12.Dum (Steam) the Biryani

    Cover the pot tightly with a lid and place it on high heat. Allow the biryani to cook on dum (steam) for 20-25 minutes. This will allow the rice to fully cook and the flavors to meld together.

13. 13.Mix and Serve

    After 20-25 minutes, remove the lid. Gently mix the biryani from bottom to top to combine the colorful rice with the rich gravy. The biryani is now ready to be served or packaged for distribution. The chef proceeds to pack approximately 100 individual boxes.