Morning guys .
Um , so today my mom is uh making some uh chicken biryani for 30 people .
But uh it's gonna be a big order .
So she wanted to show you all how she makes it on the outside fire .
Well , it's not the outside fire .
It's on the gas stove .
Hello , everyone .
So she's gonna start off with her , um , onions first .
I think I have two cups of oil heated up in my spot and like the onions were chopped .
That's good and allow these onions to dry out .
My onions are browning up nicely .
So I have cinnamon stick to go with some jira .
They live and black .
And uh a few and all the whole ingredients from the Biyani mix .
Um , then I put in my curry and my time that's fine .
I have two tablespoon of ginger garlic .
But last night I did marinate my chicken uh , with ginger garlic and the chicken marinade .
So the chicken has its own marinade ginger garlic .
So , ok , my masala for every three cups of rice , I use a curry spoon of mixed masala .
But uh , because I'm making Biryani .
So I added an extra tablespoon of and Jira and graham powder , an extra two tablespoon of more to bring out a beautiful color and a teaspoon of coloring .
How many cups of rice you cooking for ?
Uh I'm cooking 12 cups of rice .
So it is uh 3 kg in hour .
So then how many 12 .
So I got about four tablespoon at a ho spon of mixed masala and with all these , it makes it to about five .
So we are cooking uh 8 kg of chicken and the chicken is a free range chicken .
It's uh quite soft like the pieces .
But uh it is not a uh soaked in with water or bread .
And in that chicken you can use in the skin because yesterday I burnt out the skin and uh yes , cut them and wash it properly .
So I'm gonna use some of the skin .
This cooking is being done for one of Clash's Friends reserving a function .
It's a yearly thing that he always gives me the cooking to do and he loves his free range chicken .
Have soaked up three types of biryani dogs last night .
Why I'm breathing in my door first .
The chicken is gonna be a very quick squeeze .
Last night , I marinated my chicken with uh uh two cups of sour milk and um about uh 200 g of chicken spice and uh two tablespoon of uh some little bit of barbecue spice and ginger garlic , a tablespoon and half a cup of oil and you can see I had left the skin to most of the chicken because for who I'm doing cooking requested for the chicken to have its skin on .
Usually I take off the skin and this is 8 kg and he requested for a little less uh chicken .
Usually when I'm cooking for 30 to 35 people , I use 10 kg of chicken .
I'm gonna give this a quick step and let the chicken will dry out .
And usually when I use uh sour milk , I don't use tomatoes to my cooking .
And then you can follow up on my chicken biryani recipe .
It's similar , but there's a little bit of addition to be done to the cooking .
I'm gonna add in my salt now .
But bear in mind our marinade , our coloring has their own salt .
So just say I'm using about uh two tablespoon of salt , but we will taste it on as it's cooking and it stayed on the , that's the purpose why I'm using this .
The spoon is quite old for me .
It's about how many years ago , if possible , maybe about 15 years old , maybe not .
It's quite old .
And then you also bought me another spoon when you were traveling .
My chicken is fried out and must remember this is the fresh free range chicken that doesn't contain much of the water like that .
Uh frozen chicken .
So I had to add in maybe a liter of water or starting for letting the chicken to cook out thoroughly .
This is a liter of water and I'll allow this to cook .
It's tied out very beautifully .
You can see the colors are quite rich .
So I'll let you to , uh , uh , cook for about 15 minutes and then I'll come in to add my frozen peas .
I'm checking on my chicken .
Oh , you can see it's getting done very nice .
But now I will stop staring my chicken , but instead I will keep turning the part two the side of the heat .
So that's how it will get done .
If you're gonna keep staring , you might start interfering , breaking the chicken .
Now the meat and the is done .
So I'm gonna head in my frozen peas , which is a kilo to give it a different color to the piano .
Some green , some orange , some red .
And I roasted out my potatoes .
I have about 20 potatoes that I cubed and uh put in color in and roasted it out .
So I'm gonna add in my , all my potatoes and then a after about another 15 to 20 minutes , the curry will be completely done .
I'm gonna give it one final stir .
So my potatoes will soak in some of the gravy .
A very big step plan should help me .
Now , I'm gonna let this to simmer for about 20 minutes and then I'll garnish my curry .
Then I'm ready , ready to set in my biryani .
Uh This is uh my boiled rice .
I did 12 cups of it , which is 3 kg .
I boiled with the four bay leaves , uh two table spoon of hardy and uh about three tablespoon of salt .
But you can taste your salt .
And after straining , I put in three tablespoon of margarine uh to keep these grains separate .
And I put uh about a tablespoon of coloring and shook it well .
And this is part of the rice of which I'm gonna do the setting of the curry .
And I have another part of rice too .
Add on .
Now , the curry is completely done and damaged .
I garnished the the chicken with the spring onions .
Oh yeah .
They send me this to my pot of rice .
I'm gonna dish out the curry and it still has to steam for another 15 minutes for the curry to get into the rice .
After that steaming is done .
Then we can stay in the curry .
You don't stay in while you set in these enamel crates come away very handy .
It's old fashioned but he does a powerful job and then cooking that job for me r to it .
The salt was tasted but it was uh like the first time .
That's the funniest thing .
A reason .
Goodness this amount is looking like to feed 40 to 50 people .
You see , I allowed some gravy to stay and I didn't dry the curry completely because now I'll put the stove on low and let it simmer .
Got another 15 to 20 minutes and then it's done as you can see this .
Instead of stirring the curry , I turn the pot round and round .
You can see the chicken pieces .
Pieces are still whole .
Yeah , just that before I really send out the Biyani , I will to some lovely .
I've got a lot of fresh pudina in the garden .
I usually get black , so I'll do that in the last moment .
I will let the viewers to guess how many can feed in this pot .
Now it's done , I'll just uh put on the heat for a low time for about 15 to 20 minutes .
And uh then uh I will let it to let the gravy simmer into the rice and then I'll garnish , this is our Biryani for 30 to 40 people .
I don't know how many will uh try to attempt this .
Uh But uh it's looking very tasty .
I hope you all enjoyed watching and thank you all very much .