Chicken 65 Biryani Recipe

Posted on March 13, 2025

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Some days start out busy and never quite slow down, and when evening comes, I want a meal that feels bold. The moment the spices hit the hot pan, I can already feel the kitchen turning warm and alive.

Even before the rice cooks, I love how the aroma of fried chicken pieces fills the air, spicy and crisp. It brings a kind of energy that regular biryani doesn’t always have.

What I enjoy most is how the biryani builds itself slowly, the layers, the steam, the gentle heat rising from the pot. It’s comforting in a louder, more playful way.

And if you enjoy meals that taste like a celebration without needing a crowd, this biryani is a great place to start.

Behind the Recipe

The idea for this recipe came after a family gathering where two of the most popular dishes were Chicken 65 and biryani.

Everyone ended up mixing them on their plates anyway, so it made sense to combine them into a single layered dish.

Over time, this hybrid biryani style became incredibly popular in South India, especially among younger cooks who wanted something flavorful but more approachable than classic dum biryani.

This simple version combines crisp Chicken 65 with biryani masala, ghee, herbs, and optional saffron milk.

Why I Love Making This Biryani?

I like how this dish feels both familiar and fun. Classic biryani layers mixed with those crispy, spicy chicken pieces, it never tastes boring.

The cooking process always pulls me in. A little frying, a little layering, and suddenly the pot smells like something special.
I also enjoy how flexible it is. You can adjust the spice level to suit the day, and it still turns out delicious every time.
On evenings when I want something both relaxed and comforting, this meal always delivers.

Chef’s Pro Tips for Perfect Results

Let the chicken marinate for at least 30 minutes to fully develop the flavor.
Fry chicken on medium heat to keep it crisp and avoid burning spices.

Cook rice until 70–80% done, it will finish steaming during layering.
Don’t skip fresh herbs; they brighten the entire biryani.
Cook masala until oil separates OR until thickened before layering

Add saffron milk only in small amounts to avoid overpowering the dish.

Kitchen Tools You’ll Need

Large pot or Dutch oven
Frying pan
Mixing bowls
Strainer
Measuring cups
Measuring spoons
Tongs
Wooden spoon

Ingredients in This Recipe

For the Chicken 65

500 g boneless chicken cubed
2 tbsp yogurt
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric
1 tsp garam masala
1 tsp lemon juice
1 tbsp cornflour
1 tbsp rice flour
Salt to taste
Oil for frying

For the Biryani Rice

2 cups basmati rice
1 bay leaf
3 cloves
1 cinnamon stick
1 tsp salt
For the Masala Layer
2 tbsp oil
1 onion sliced
1 tomato chopped
1 tbsp biryani masala
½ cup yogurt
¼ cup chopped mint
¼ cup chopped coriander

For Final Layering

2 tbsp ghee
A few saffron strands in warm milk optional

Extra mint and coriander

Ingredient Substitutions

Chicken: Thighs instead of breast for juicier texture.
Rice: Use seeraga samba rice for a more traditional biryani feel.

Cornflour/Rice flour: Replace with all-purpose flour if needed (less crisp).
Biryani masala: Mix garam masala + chili powder + coriander powder.
Yogurt: Replace with hung curd or Greek yogurt for thicker masala.

Saffron milk: Skip or replace with a pinch of turmeric in warm milk.

Ingredient Spotlight

Cornflour + Rice Flour:
This combination is key to achieving that signature crispy Chicken 65 exterior. Cornflour adds lightness, while rice flour ensures crunch even after layering in biryani.

Basmati Rice:
The long grains absorb the flavors of ghee, saffron, and masala while staying separate an essential part of biryani’s visual appeal.

Instructions for Making This Recipe

Step 1: Mix the chicken with yogurt, spices, lemon juice, and flours until each piece is coated.

Step 2: Fry the pieces until they’re crisp and golden, then set them aside.

Step 3: Boil rice in plenty of salted water and drain at 70–80% doneness.

Step 4: Sauté onions in oil until golden and add biryani masala.

Step 5: Spread half the rice at the bottom.

Step 6: Then add the crisp chicken pieces, then masala.

Step 7: Top it all with the rest of the rice, ghee, herbs, and saffron milk.

Step 8: Cover tightly with lid or foil before dum cooking. Cook on low heat for 20–25 minutes so the biryani steams gently.

Step 9: Fluff the biryani lightly and serve it hot.