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.
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. The spice level can go up or down depending on the day, and it still turns out delicious.
And on evenings when I want a meal that feels relax and comforting at the same time, this one always delivers.
Chicken 65 Biryani Recipe
Equipment
- Large pot or Dutch oven
- Frying pan
- Mixing bowls
- Strainer
- Whisk
- Measuring cups
- Measuring spoons
- Tongs
- Wooden spoon
Ingredients
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
Instructions
- Marinate the ChickenMix the chicken with yogurt, spices, lemon juice, and flours until each piece is coated.
- Let It RestKeep it aside for at least 20–30 minutes so the flavors settle in.
- Fry the ChickenFry the pieces until they’re crisp and golden, then set them aside.
- Parboil the RiceCook the basmati rice with whole spices until it’s just underdone.
- Prepare the MasalaSauté onions in oil until golden, then add tomatoes and biryani masala.
- Add the YogurtStir the yogurt in slowly so the masala turns creamy and smooth.
- Fold In the HerbsMint and coriander go in next to freshen the masala.
- Start the LayeringSpread half the rice at the bottom, then add the crisp chicken pieces, then masala.
- Add Final LayersTop it all with the rest of the rice, ghee, herbs, and saffron milk.
- Dum CookCover the pot and cook on low heat for 20–25 minutes so the biryani steams gently.
- ServingI fluff the biryani lightly and serve it hot with raita or simple sliced onions. A squeeze of lemon makes the spices pop even more.
| Nutrition | Value |
| Calories | 480kcal |
| Carbohydrates | 54g |
| Fat | 16g |
| Protein | 28g |
| Fiber | 2g |
| Sodium | 680mg |
What This Dish Adds to My Table?
I love how this biryani brings a little excitement to dinner without making things complicated. The mix of tender chicken and soft rice always feels satisfying.
It’s also a recipe that turns an ordinary evening into something a bit more fun.
The flavors are bold but comforting, and every layer feels worth the effort.
And when I’m sharing it with others, it’s the kind of dish that gets people talking.
Warm, spicy, and full of flavor, everything a good meal should be.
What I Serve With Chicken 65 Biryani
- Cucumber raita
- Onion salad
- Boondi raita
- Mint chutney
- Lemon wedges
- Roasted papad
- A simple green salad
These sides keep the meal light and refreshing.
Conclusion
Every time I make this biryani, I’m surprised by how easily it brings warmth to the table. The flavors come together quietly, but the final dish feels bold and full of life.
It’s the kind of recipe that makes the kitchen smell inviting long before it’s done.
That slow build of aroma always makes me look forward to dinner.
And when I serve it, it always feels like the right choice. Simple steps, steady flavors, and a bowl that makes the whole evening feel better.
