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 mins
Cook Time 40 minutes mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal
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
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.
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