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
- 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
- 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.
- Cook the basmati rice with whole spices until it’s just underdone.
- 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.
- Cook on low heat for 20–25 minutes so the biryani steams gently.
- Fluff the biryani lightly and serve it hot.
