Sindhi Degi Biryani For 20 Persons, For 100 Persons And For 500 Persons:

🍛 Sindhi Degi Biryani for 20 Persons:

🛒 Ingredients:

For Chicken Marinade (Layer 1):

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

- Yogurt – 1.5 kg

- Ginger paste – 6 tbsp

- Garlic paste – 6 tbsp

- Red chili powder – 6 tbsp (adjust to spice preference)

- Turmeric powder – 2 tsp

- Coriander powder – 4 tbsp

- Cumin powder – 2 tbsp

- Garam masala powder – 2 tbsp

- Crushed black pepper – 2 tbsp

- Salt – 5 tbsp (adjust to taste)

- Green chilies (chopped) – 15

- Lemon juice – 8 tbsp

- Fried onions (golden brown) – 3 cups

- Fresh coriander (chopped) – 2 cups

- Fresh mint leaves – 2 cups

- Food color (orange/yellow) – a pinch in water (optional)

- Kewra water – 4 tbsp

For Rice (Layer 2):

- Basmati rice – 4 kg (preferably aged, soaked for 30 mins)

- Salt – 6 tbsp

- Whole spices:

  - Bay leaves – 6

  - Black cardamom – 6

  - Green cardamom – 10

  - Cloves – 15

  - Cinnamon sticks – 4

  - Star anise – 4

  - Cumin seeds – 2 tbsp

 

For Tomato Gravy Masala (Layer 3):

- Tomatoes (sliced) – 2.5 kg

- Onions (sliced) – 1.5 kg

- Green chilies (whole) – 15

- Ginger paste – 3 tbsp

- Garlic paste – 3 tbsp

- Red chili powder – 3 tbsp

- Turmeric – 1 tsp

- Salt – 2 tbsp

- Oil – 3 cups

Garnish & Other:

- Fried onions – 2 more cups

- Mint & coriander – extra for final garnish

- Kewra + Zafran mixed – ½ cup in water

- Ghee or oil – 1 cup (drizzle on top)

🔪 Step-by-Step Cooking Method:

🥣 Step 1: Marinate the Chicken:

1. In a large container, mix yogurt, all the ground spices, ginger/garlic paste, lemon juice, green chilies, chopped herbs, salt, and fried onions.

2. Add chicken pieces and mix well.

3. Cover and marinate for at least 2 hours (overnight preferred for depth of flavor).

 

🍅 Step 2: Prepare the Tomato Gravy Masala:

1. Heat 3 cups oil in a deg (large pot).

2. Fry onions until golden brown.

3. Add garlic and ginger paste; sauté for a minute.

4. Add tomatoes and all spices. Cook till tomatoes break down and oil separates.

5. Add whole green chilies. Simmer till thick gravy forms (about 25–30 minutes).

 

🍗 Step 3: Cook the Chicken:

1. In a separate large deg, cook marinated chicken on medium-high heat until it’s about 90% cooked and masala clings to the chicken.

2. Add in the prepared tomato gravy masala. Simmer for another 10–15 minutes until the chicken is fully tender.

 

🍚 Step 4: Boil the Rice:

1. Bring a large pot of water to a boil with salt and whole spices.

2. Add soaked rice and boil till 70% cooked (grain should still have a bite).

3. Drain immediately.

 

### 🧅 Step 5: Layering the Biryani

1. In a large deg, add a layer of cooked chicken and gravy.

2. Add a layer of rice.

3. Sprinkle some fried onions, chopped mint, coriander, kewra + zafran water, and a bit of food color water.

4. Repeat layers until all rice and chicken are used.

5. Finish with garnishes on top and drizzle 1 cup oil/ghee for richness.

🔥 Step 6: Dum (Steam Cooking):

1. Seal the deg with foil and a tight-fitting lid (or dough).

2. Place on high flame for 8–10 minutes, then lower heat and dum for 20–25 minutes.

3. Remove from heat and let it rest for 10 minutes before serving.

🍽️ Serving Suggestions:

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

- Optional sides: Shami kebab or salan (gravy).

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Sindhi Degi Biryani Recipe for 100 Persons

🍚 Ingredients:

For Rice:

- Basmati Rice – 12 kg (soaked for 30 mins)

- Salt – 1.5 cups

- Whole Garam Masala (cinnamon sticks, bay leaves, cardamom, cloves, black pepper) – 100g

- Water – as required to boil

For Chicken Marinade (Main Masala):

- Chicken (with bones, curry cut) – 25 kg

- Yogurt – 4 kg

- Tomatoes (chopped) – 6 kg

- Fried Onions (barista) – 2.5 kg

- Ginger Paste – 500g

- Garlic Paste – 500g

- Green Chilies (chopped or paste) – 300g

- Red Chili Powder – 400g

- Turmeric Powder – 100g

- Coriander Powder – 500g

- Cumin Powder (roasted) – 250g

- Garam Masala Powder – 150g

- Salt – 800g (adjust to taste)

- Lemon Juice – 300 ml

- Food Color (orange/yellow) – 10g dissolved in milk

- Fresh Coriander (chopped) – 500g

- Fresh Mint (chopped) – 300g

- Whole Green Chilies – 200g (for layering)

- Potatoes (peeled and halved) – 8 kg (optional, traditionally included)

Oil/Ghee:

Cooking Oil or Ghee – 4 liters

 

Kewra Water (optional for aroma):

- Kewra Essence – 100 ml (diluted)

🥘 Cooking Method (Deg Style):

1. Prepare Chicken Marinade:

- In a large deg or cauldron, mix chicken with yogurt, garlic & ginger paste, all powdered spices, salt, lemon juice, and chopped green chilies.

- Add half of the fried onions.

- Let it marinate for 1–2 hours for best results.

 

2. Fry Potatoes (optional but traditional):

- In oil, fry halved potatoes with a pinch of turmeric and salt until half-cooked.

- Remove and set aside.

3. Cook the Chicken Masala:

- In a large deg, heat oil/ghee.

- Add remaining fried onions and sauté for 2–3 mins.

- Add the marinated chicken mixture.

- Cook on high flame until chicken changes color and releases water.

- Add chopped tomatoes and cover to cook on medium flame for 20–25 minutes until oil separates and chicken is tender.

- If using potatoes, add them now and cook for another 10 mins until tender.

4. Boil the Rice:

- In a large container, boil water with salt and whole garam masala.

- Add soaked rice and cook until 80% done (firm to bite).

- Drain and keep ready for layering.

5. Layering the Biryani:

- In the same deg (with masala at bottom), spread a layer of chicken masala.

- Add half of the cooked rice over it.

- Sprinkle some fried onions, mint, coriander, green chilies, and food color dissolved in milk.

- Repeat with remaining rice and garnishes.

- Sprinkle kewra water over the top.

 

6. Dum (Steaming):

- Cover the deg with a tight lid. Seal edges with dough (atta) if necessary.

- Place on a very low flame or on a tawa (griddle) for 25–30 minutes.

- Let it rest for 15 mins before opening.

 

7. Mixing and Serving:

- Gently mix rice and masala without breaking the grains.

- Serve hot with raita and salad.

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🍛 Sindhi Degi Biryani for 500 Persons:

 

📦 Ingredients:

 

For Meat (Gosht):

- Beef (with bones) – 100 kg (ideally 50/50 mix of meat and bone)

- Yogurt – 20 kg

- Tomatoes (chopped) – 25 kg

- Onions (thinly sliced) – 20 kg

- Garlic paste – 2.5 kg

- Ginger paste – 2.5 kg

- Green chilies – 5 kg (slit)

- Fresh coriander – 2.5 kg (chopped)

- Fresh mint – 2.5 kg (chopped)

- Lemon – 5 kg (sliced)

- Potatoes – 25 kg (peeled and halved)

- Salt – 3.5 cups (approx. 700g, adjust to taste)

Whole Spices (Sabut Garam Masala):

- Black peppercorns – 500g

- Green cardamom – 300g

- Black cardamom – 150g

- Cloves – 200g

- Bay leaves – 100g

- Cinnamon sticks – 300g

- Mace (Javitri) – 100g

- Star anise – 100g

- Nutmeg powder – 50g

- Cumin seeds – 500g

- Fennel seeds – 250g

Ground Spices:

- Red chili powder – 2 kg

- Turmeric powder – 300g

- Coriander powder – 2.5 kg

- Cumin powder – 500g

- Biryani Masala – 4 kg (use Shan/National or your house blend)

- Crushed chili flakes – 1 kg

For Rice:

- Basmati Rice (extra-long grain) – 80 kg

- Salt – 2.5 cups (for boiling rice)

- Whole garam masala – 200g (for rice boiling water)

For Layering:

- Kewra water – 500 ml

- Rose water – 500 ml

- Food color (orange/yellow) – 30g mixed in milk

- Fried onions (birista) – 5 kg

- Desi ghee – 8 kg (for finishing)

- Cooking oil – 12 litres

👨‍🍳 Cooking Method (Step-by-Step):

🔥 Step 1: Prepping the Meat Masala (Qorma Base):

1. In a large deg (cooking vessel), heat 12 litres oil.

2. Fry 20 kg sliced onions until golden brown (birista), remove half and set aside for layering.

3. In the remaining fried onions, add ginger garlic paste (5 kg total) and cook until aromatic.

4. Add whole spices (sabut garam masala) and stir for 1–2 minutes.

5. Add chopped 25 kg tomatoes and cook until soft and oil separates.

6. Add yogurt (20 kg) gradually, stirring continuously to avoid curdling.

7. Mix in red chili, coriander, turmeric, cumin powders, and biryani masala.

8. Add beef (100 kg) and fry on high heat (bhunai) for 20–30 mins until color changes.

9. Cover and cook (dam) for 1.5–2 hours until meat is tender. Stir occasionally.

10. Add potatoes (25 kg) and cook until soft but not falling apart.

11. Add green chilies, chopped mint and coriander, lemon slices and cook 10 mins more.

🍚 Step 2: Boiling the Rice:

1. Wash and soak 80 kg basmati rice for 30 mins.

2. In large cauldrons, boil water with whole garam masala and salt (2.5 cups).

3. Add rice in batches and boil until 80% cooked. Drain immediately.

Step 3: Layering the Biryani:

1. In a large deg, begin with a layer of cooked meat masala.

2. Add a layer of boiled rice.

3. Sprinkle fried onions, food color milk mix, mint, coriander, kewra & rose water.

4. Repeat layering until all rice and meat are used, finishing with a rice layer.

5. Pour 8 kg desi ghee over the top for rich aroma.

🔥 Step 4: Final Dum (Steaming):

1. Seal the deg lid using atta (dough) or cover tightly with foil and lid.

2. Place the deg on low heat for 45–60 minutes (use a tawa underneath to avoid direct heat).

3. Let it rest for 30 minutes before opening.

🥄 Serving:

- Serve hot with raita, salad, and shorba (gravy).

- Garnish with extra fried onions, mint, and lemon wedges.

Written By: IKRAM SAEED

WhatsApp: +92 302 4226053

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