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Chicken 65 Biryani

Chicken 65 Biryani is a vibrant and flavorful dish that combines the spicy, crispy Chicken 65 with fragrant basmati rice. 
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal

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.
    Keyword Chicken 65 Biryani