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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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal

Equipment

  • Large mixing bowl
  • Deep frying pan
  • Heavy-bottomed pot
  • Slotted spoon
  • Strainer
  • Aluminum foil or a tight-fitting lid
  • Mortar and pestle
  • Measuring spoons and cups
  • Spatula

Ingredients
  

Biryani Masala

  • Ghee or oil
  • Ginger-garlic paste
  • Sliced onions
  • Chopped tomatoes
  • Curry leaves
  • Green chilies

Biryani

  • 4 Green Chilies slit
  • 500 g Basmati Rice
  • A handful Curry Leaves
  • A handful of chopped Fresh Coriander Leaves
  • A handful of chopped Fresh Mint Leaves
  • For cooking Ghee or Oil
  • As needed Yellow Food Color
  • 2 medium Tomatoes chopped
  • 2 large Onions thinly sliced
  • A pinch Saffron of Strands

Chicken Marinade

  • ½ cup Yogurt
  • 1 kg Chicken cut into small pieces
  • Juice of 1 lemon Lemon Juice
  • 1 tsp Turmeric Powder
  • For frying Oil
  • 2 tbsp Ginger-Garlic Paste
  • salt to taste
  • 2 tsp Garam Masala
  • 1 tbsp Chili Powder
  • 2 tsp Cumin Powder
  • 1 tbsp Coriander Powder

Instructions
 

  • To marinate the chicken, mix yogurt, ginger-garlic paste, chili powder, coriander powder, cumin powder, turmeric, garam masala, salt, and lemon juice in a bowl.
  • Coat the chicken pieces thoroughly, cover, and let it marinate for at least an hour or overnight for deeper flavor.
  • Heat oil in a deep pan and fry the marinated chicken in batches until golden and cooked through, then drain on paper towels.
  • In a large pot, heat ghee or oil, sauté onions until golden brown, then add ginger-garlic paste and green chilies, cooking until fragrant.
  • Stir in tomatoes and cook until soft, followed by curry leaves and any leftover marinade spices.
  • In a separate pot, bring water to a boil with salt and whole spices like bay leaves or cardamom, then add soaked basmati rice and cook until 70% done before draining.
  • To assemble, layer half of the rice in the biryani pot, add the fried chicken, pour over any remaining masala sauce, then top with the rest of the rice.
  • Drizzle saffron milk or food color if using, and garnish with fresh mint and coriander.
  • Seal the pot tightly with foil or a lid and cook on low heat for 30–40 minutes to allow the flavors to blend beautifully.
  • Serve and enjoy.

Notes

  • For extra crispiness, double-fry the chicken 65 before layering.
  • Adding a splash of kewra or rose water enhances the biryani’s aroma.