Chicken Biryani Recipe for Business with Costing

Video Description

Filipino Style Chicken Biryani Rice in a Tub pang Negosyo! Must try next; How to make SHAWARMA RICE for Business https://youtu.be/weY05P-W8l0 0:00 Intro 0:10 Ginger Garlic Paste & Fried Onion 1:27 Ghee 2:41 Chicken Biryani 8:05 Basmati Rice 9:31 Final Procedure 12:04 Plating & Packaging 13:38 Costing Ingredients & Costing: Ginger Garlic Paste 50 grams Ginger 50 grams Garlic 1/4 tsp Turmeric Powder 1 tsp vegetable oil Roasted or Fried Onion 1/2 cup vegetable oil 2 whole onions Ghee 100 grams unsalted butter - Chicken Biryani Oil from roasted onion 1/4 cup Ghee 8 pesos Bayleaves, Cardamom seeds, Peppercorn - 3 pesos 1 whole Onion 5 pesos 1/4 cup ginger garlic paste - 8pesos 1kilo Quarter Leg Chicken (cut into 3) - 155 1/2 cup water - 20 centavos 1/2 cup Garam Masala - 15 pesos 1/8 cup turmeric powder - 3pesos 2 tbsp plain yogurt kung walang curd - 15 pesos 1 cup mint leaves - 15 pesos 1 cup coriander leaves - 15 pesos 1 tsp coriander powder - 50 centavos 1tsp chili powder - 5 centavos 2 tsp dry mixed herbs 5 pesos Basmati Rice 2liters water 5pesos Bayleaves, Cardamom, Cinnamon Bark, PepperCorn - 5 pesos 500 grams Basmati Rice 80 pesos Toppings 3boiled egg - 18pesos Lemon - 20 each Packaging 500 ml microwaveable tub 5pesos each Puhunan: 419 Pesos for 9 Servings Puhunan /Serving: 46 Pesos Bentahan: 110 to 150 Pesos/serving Posibleng Tubuin: 571 to 931 Pesos for this batch. Posibleng Kita sa Isang Buwan: 14,846 to 24,206 Pesos for 26 Days selling 9 servings a day. #biryanirecipe #chickenbiryani #negosyorecipe __________________________________________________ 👨‍🍳 Step-by-Step Instructions: 🔹 1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, salt, ginger-garlic paste, and all spices. Add chicken pieces and coat well. Marinate for at least 1 hour (overnight is best for deeper flavor). 🔹 2. Prepare the Rice: Bring a pot of water to boil. Add cumin seeds, cardamom, cloves, cinnamon, and salt. Add soaked basmati rice and parboil until 80% cooked. Drain and set aside. 🔹 3. Cook the Biryani Base: In a large pan or pot, heat oil and fry onions until golden brown. Set aside some for topping. In the same pan, add chopped tomato and sauté. Add the marinated chicken and cook until chicken is nearly done and the oil separates. 🔹 4. Layering the Biryani: In the same pot (or a new one), layer half of the parboiled rice over the cooked chicken. Add half of the fried onions, coriander, and mint. Add the remaining rice as the top layer. Drizzle with saffron milk or food color mix for that golden color. Top with remaining fried onions and herbs. 🔹 5. Final Cook (Dum): Cover the pot tightly with foil or a lid. Cook on very low heat for 15–20 minutes (you may place a pan under the pot to avoid burning). Let it rest for 10 minutes before serving. 🔹 6. Serve: Fluff gently using a wide spatula to mix rice and chicken layers. Serve hot in trays, bowls, or packs. __________________________________________________ Let's connect! 👍 https://facebook.com/ninabacani 🎵 https://www.tiktok.com/@nina.bacani 📸 https://instagram.com/nina.bacani 📧 [email protected] __________________________________________________ Get my eBooks & Courses or Join my Workshops! https://ninabacani.com __________________________________________________ Join my Recipe Community, Facebook Group https://www.facebook.com/groups/negosyantengmisis __________________________________________________