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.