Chicken 65 Biryani is a delightful culinary creation that combines the spicy, crispy goodness of Chicken 65 with the rich, aromatic layers of traditional biryani. This dish is perfect for special occasions, family gatherings, or simply when you want to indulge in a flavorful meal. In this comprehensive guide, we will explore the origins of Chicken 65, how to prepare it, and the step-by-step process of making Chicken 65 Biryani. We will also cover tips for achieving the perfect texture and flavor, along with serving suggestions and nutritional information.
Key Features of Chicken 65 Biryani
- Spicy and Flavorful The marinated chicken brings a bold flavor that elevates the biryani.
- Crispy Texture The fried chicken adds a delightful crunch to each bite.
- Aromatic Rice The basmati rice absorbs the spices and flavors from the chicken, creating a harmonious dish.
Chicken 65 originated in South India, particularly in Chennai (formerly Madras), where it was first introduced in the 1960s at the famous Buhari Hotel. The dish gained popularity due to its unique taste and has since become a staple in Indian cuisine, often served as an appetizer or snack. The name “Chicken 65” is believed to have originated from the year it was introduced (1965) or from the number of days it takes to marinate the chicken before cooking (though this theory is less commonly accepted).
Chicken 65 Biryani
Ingredients
For Chicken 65 Marinade
- 1 kg Chicken cut into small pieces
- ½ cup Yogurt
- 2 tablespoons Ginger-Garlic Paste
- 1 tablespoon Chili Powder
- 1 tablespoon Coriander Powder
- 2 teaspoons Cumin Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoons Garam Masala
- To taste Salt
- Juice of 1 lemon Lemon Juice
- For frying Oil
For Biryani
- 500 grams Basmati Rice
- 2 large Onions thinly sliced
- 2 medium Tomatoes chopped
- 4 Green Chilies slit
- A handful Curry Leaves
- A handful chopped Fresh Mint Leaves
- A handful chopped Fresh Coriander Leaves
- For cooking Ghee or Oil
- A pinch Saffron Strands optional, soaked in warm milk
- As needed Yellow Food Color optional
For Biryani Masala
- Ghee or oil used for frying onions
- Sliced onions for caramelization
- Ginger-garlic paste for flavor
- Chopped tomatoes for moisture
- Green chilies for heat
- Curry leaves for aroma
Instructions
Preparing Chicken 65
Marinate the Chicken
- In a large bowl, combine yogurt, ginger-garlic paste, chili powder, coriander powder, cumin powder, turmeric powder, garam masala, salt, and lemon juice.
- Add chicken pieces to the marinade and mix well to coat evenly.
- Cover and let it marinate for at least one hour (or overnight for better flavor).
Fry the Chicken
- Heat oil in a deep frying pan over medium heat.
- Once hot, add marinated chicken pieces in batches and fry until golden brown and cooked through.
- Remove the fried chicken and place it on paper towels to absorb excess oil.
Making the Biryani Masala
- In a large pot or heavy-bottomed vessel, heat ghee or oil.
- Add sliced onions and sauté until they turn golden brown.
- Stir in ginger-garlic paste and green chilies; cook until fragrant.
- Add chopped tomatoes and cook until they soften.
- Mix in curry leaves and any remaining spices from the marinade.
Cooking the Rice
- In a separate pot, bring water to boil; add salt and any whole spices you prefer (like bay leaves or cardamom).
- Add soaked basmati rice to boiling water; cook until it's about 70% done.
- Drain the rice and set aside.
Assembling Chicken 65 Biryani
- In the pot with the biryani masala, layer half of the partially cooked rice at the bottom.
- Add all of the fried chicken on top of this layer.
- Pour over any remaining masala sauce from cooking chicken.
- Layer with remaining rice on top.
- Drizzle saffron milk over the top layer if using; sprinkle yellow food color if desired.
- Garnish with fresh mint and coriander leaves.
Cooking on Dum
- Cover tightly with aluminum foil or a lid to trap steam.
- Cook on low heat for about 30–40 minutes to allow flavors to meld together.
Notes
Tips for Perfect Chicken 65 Biryani
- Use high-quality basmati rice for better texture.
- Allow sufficient marination time for deep flavor absorption.
- Ensure proper layering to allow even cooking.
- Seal tightly during cooking to retain moisture.
Serving Suggestions
Chicken 65 Biryani can be served with
- Raita made with yogurt and cucumber
- Salad of sliced onions and cucumbers
- Pickles or chutney for added flavor
Nutritional Value
Chicken Biryani can be nutritious depending on the ingredients used
- Calories Approximately 600–700 kcal
- Protein About 35 grams
- Carbohydrates Around 75 grams
- Fat About 25 grams
Common FAQs
Can I use boneless chicken instead of bone-in?
Yes! Boneless chicken can be used; however, adjust cooking times as boneless pieces cook faster.
How can I make biryani spicier?
You can increase spice levels by adding more green chilies or red chili powder according to your taste preference.
Can I prepare this biryani in advance?
Yes! You can prepare marinated chicken and cooked rice ahead of time; just layer them before serving.
What are some variations of Chicken Biryani?
You can try variations like adding boiled eggs or using different types of meat based on your preference.
Conclusion
Chicken 65 Biryani is a flavorful fusion dish that combines two beloved culinary traditions into one delicious meal! With its spicy marinated chicken layered between fragrant basmati rice, this dish is sure to impress your family and friends at any gathering! Follow this guide carefully to create your own mouthwatering version of Chicken 65 Biryani today! Enjoy your culinary adventure!