Mumbai Degi Biryani Recipes For 100 And For 20 Persons

🍛 Mumbai Degi Biryani Recipe for 100 Persons

🍗 Chicken (whole, skinless, cut into medium pieces): 25 kg

Marinade Ingredients:

- Yogurt (dahi): 5 kg

- Ginger paste: 500 g

- Garlic paste: 500 g

- Red chili powder: 400 g

- Turmeric powder: 200 g

- Coriander powder: 300 g

- Garam masala powder: 200 g

- Black pepper powder: 100 g

- Cumin powder (zeera powder): 150 g

- Green chili paste: 300 g

- Fried onions (birista): 1.5 kg

- Salt: 700 g (adjust to taste)

- Lemon juice: 750 ml

- Fresh coriander (chopped): 300 g

- Mint leaves (chopped): 300 g

- Edible orange food color: 1 tsp in ½ cup water

- Oil: 2 liters

🍚 Rice Preparation:

- Basmati rice (aged, long-grain): 15 kg

- Bay leaves: 10

- Green cardamoms: 20

- Cloves: 20

- Cinnamon sticks: 10 (3-inch pieces)

- Black peppercorns: 1 tbsp

- Mace (javitri): 5 blades

- Star anise: 5

- Salt (for boiling): 800 g

Biryani Assembly & Layering:

- Fried onions (extra): 1 kg

- Saffron (optional): 2 g soaked in 1 cup warm milk

- Kewra water: 100 ml

- Rose water: 100 ml

- Ghee: 1.5 liters

- Boiled potatoes (optional, halved): 5 kg

🔥 Step-by-Step Cooking Method:

Step 1: Marinate the Chicken

1. In a large food-grade tub or deg (cauldron), mix all the marinade ingredients.

2. Add the chicken and coat thoroughly.

3. Cover and marinate for at least 4–6 hours or overnight in the refrigerator.

 

Step 2: Prepare Fried Onions (Birista):

1. Thinly slice 5 kg onions (total needed for marinade + layering).

2. Deep fry in hot oil until golden brown and crispy. Drain and reserve.

Step 3: Parboil the Rice:

1. Soak rice for 30 minutes.

2. In a large vessel, boil 40–50 liters of water. Add salt and all whole spices.

3. Add soaked rice and cook until 70% done. Grains should be firm but cooked outside.

4. Drain immediately and spread to cool slightly.

 

Step 4: Cook the Chicken:

1. In a large deg, heat 2 liters oil + 1 liter ghee.

2. Add marinated chicken (in batches if needed).

3. Cook on high flame for 15 minutes, then cover and cook on medium until chicken is tender and masala thickens (approx. 30–40 mins).

4. Add boiled potatoes at this stage if using.

Step 5: Layering:

1. Spread half of the chicken masala at the bottom of the deg.

2. Add a layer of parboiled rice.

3. Sprinkle some fried onions, chopped mint & coriander, saffron milk (if using), kewra, and rose water.

4. Repeat with remaining chicken, then top with remaining rice and garnish again.

5. Drizzle with 500 ml ghee mixed with orange food color.

Step 6: Dum (Steaming)

1. Seal the lid with dough to trap steam or cover tightly with foil and lid.

2. Place on a tawa or low flame for 30–40 minutes to dum cook.

3. Rest for 10 minutes before opening.

✅ Serving:

Serve hot with raita, salad, and optional kachumber chutney. Perfect for weddings, dawat, or catering events.

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🍛 Mumbai Degi Biryani (For 20 Persons)

📋 Ingredients:

For Rice (Parboiling):

- Basmati Rice – 2.5 kg

- Whole Green Cardamoms – 10

- Cloves – 10

- Cinnamon sticks – 3 (2-inch each)

- Bay Leaves – 4

- Salt – to taste (approx. 4 tbsp)

- Water – as required (for boiling)

For Chicken Marinade:

- Chicken (bone-in, medium pieces) – 5 kg

- Yogurt (thick) – 1.5 kg

- Ginger paste – 200g

- Garlic paste – 200g

- Green chili paste – 100g

- Red chili powder – 5 tbsp

- Turmeric powder – 2 tbsp

- Coriander powder – 4 tbsp

- Garam masala powder – 2 tbsp

- Cumin powder – 3 tbsp

- Lemon juice – ½ cup

- Fried onions – 500g

- Salt – to taste (approx. 4 tbsp)

- Oil – 1 cup

For Layering and Dum (Steaming):

- Fried onions – 300g (extra for layering)

- Fresh coriander leaves – 2 bunches (chopped)

- Fresh mint leaves – 2 bunches (chopped)

- Saffron – 1 tsp soaked in ½ cup warm milk (or yellow/orange food color)

- Desi ghee or oil – 1½ cups

- Kewra water – 4 tbsp

- Biryani essence – few drops (optional)

- Green chilies – 10-15 (whole or slit)

- Potatoes – 1.5 kg (peeled and fried till golden)

🔥 Cooking Method:

Step 1: Marinate Chicken:

1. In a large container, mix yogurt, ginger-garlic paste, green chili paste, spices, lemon juice, salt, and oil.

2. Add chicken pieces and fried onions.

3. Mix thoroughly. Cover and let it marinate for at least 4 hours, preferably overnight in a refrigerator.

Step 2: Prepare Rice:

1. Wash and soak basmati rice for 30 minutes.

2. Boil water in a large deg/pot. Add whole spices and salt.

3. Add soaked rice and boil until 70-75% cooked (firm but not soft).

4. Drain and set aside.

Step 3: Cook Chicken Masala:

1. In a large deg, add a little oil or ghee.

2. Add marinated chicken mixture.

3. Cook on medium flame until the chicken is 80% done and oil separates.

4. Add fried potatoes to the chicken mixture and gently mix.

5. Taste and adjust salt/spices as needed.

Step 4: Layering the Biryani:

1. Once chicken is partially cooked, spread a layer of partially boiled rice over the chicken evenly.

2. Sprinkle fried onions, mint, coriander, whole green chilies.

3. Pour saffron milk (or food color), kewra water, biryani essence, and melted ghee over the rice.

4. Repeat if you have more chicken and rice, layering until both are used up, finishing with a rice layer.

Step 5: Dum (Steaming):

1. Seal the deg with a tight-fitting lid or wheat flour dough to trap steam.

2. Place it on high flame for 10 minutes, then reduce to very low flame for 25–30 minutes.

3. Alternatively, place a tawa (griddle) under the deg and let it steam for 35–40 minutes.

Step 6: Serve:

1. Let the biryani rest for 10 minutes after dum.

2. Mix gently without breaking the rice grains.

3. Serve hot with raita, salad, and lemon wedges.

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Written By: IKRAM SAEED

WhatsApp: +92 302 4226053

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