Step-by-Step Instructions

1. 1.Heat Oil and Add Aromatics

   Pour 2.5-3 liters of cooking oil into a large pot. Once hot, add 0.25 kg of ginger paste and 0.25 kg of garlic paste. Sauté lightly until fragrant.

2. 2.Add Tomatoes and Yogurt

   Add 3 kg of ground tomato paste to the pot. Increase the heat. Then, add 0.5 kg of yogurt and stir well.

3. 3.Incorporate Biryani Masala

   Add the prepared biryani masala (which includes salt) to the mixture. Stir to combine all ingredients thoroughly.

4. 4.Add Chicken and Potatoes

   Add 8 kg of chicken pieces and 2.5-3 kg of chopped potatoes to the pot. Mix everything well with the masala.

5. 5.Sauté Chicken and Potatoes

   Sauté the chicken and potatoes for 2-3 minutes until they are half-cooked. The gravy should start to thicken and the oil will separate.

6. 6.Prepare Water for Rice

   In a separate large pot, bring water to a boil. Add 0.5 kg of salt and a few cinnamon sticks to the boiling water.

7. 7.Boil Rice

   Carefully add 10 kg of pre-soaked Kainat Super Basmati rice to the boiling water. Boil the rice until it is approximately 70% cooked. Then, drain the rice.

8. 8.Add Final Gravy Ingredients

   To the chicken and potato gravy, add whole and powdered garam masala, sliced lemons, fresh coriander, fresh mint, and tamarind pulp. Stir gently to combine.

9. 9.Add Food Color to Gravy

   Pour the biryani food color (mixed with yogurt and 1 tbsp kewra essence) over the gravy. Distribute it evenly without stirring too much.

10. 10.Layer Rice Over Gravy

    Gently layer the 70% cooked rice over the prepared chicken gravy in the pot. Ensure an even layer.

11. 11.Drizzle Oil and Color on Rice

    Drizzle fried onion oil over the layered rice. Then, add extra biryani food color in stripes or dots on top of the rice for visual appeal.

12. 12.Add Rice Water for Dum

    Pour about 1-1.5 liters of the reserved rice boiling water (which contains some salt) over the layered rice. This helps in the steaming process.

13. 13.Steam (Dum) the Biryani

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

14. 14.Serve the Biryani

    After 20-25 minutes, remove the lid. Gently mix the biryani from the bottom up to combine the colored rice, white rice, and gravy. Serve hot.

15. 15.Pack for Distribution

    Portion the biryani into individual serving boxes, ensuring each box contains a mix of rice, chicken, and potatoes. The chef prepared 100 boxes for distribution.