Chicken 65 Biryani Recipe
Chicken 65 Biryani is a bold and spicy fusion dish combining crispy fried chicken 65 with aromatic biryani. Marinated chicken is deep-fried to perfection, then layered with fragrant basmati rice and a rich biryani masala. Slow-cooked on dum, it results in a flavorful, indulgent meal.
Equipment
- Large pot or Dutch oven
- Frying pan
- Mixing bowls
- Strainer
- 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
- Mix the chicken with yogurt, spices, lemon juice, and flours until each piece is coated.
- Fry the pieces until they’re crisp and golden, then set them aside.
- Boil rice in plenty of salted water and drain at 70–80% doneness.
- Sauté onions in oil until golden and add biryani masala.
- Spread half the rice at the bottom.
- Then add the crisp chicken pieces, then masala.
- Top it all with the rest of the rice, ghee, herbs, and saffron milk.
- Cover tightly with lid or foil before dum cooking. Cook on low heat for 20–25 minutes so the biryani steams gently. Cook on low heat for 20–25 minutes so the biryani steams gently.
- Fluff the biryani lightly and serve it hot.
