How to Make Chicken 65 Biryani
Chicken 65 Biryani is a delightful dish that merges the bold, spicy essence of Chicken 65 with the rich, aromatic layers of biryani. It’s an impressive meal ideal for special occasions, family gatherings, or whenever you want to indulge in something truly special. The crispy, flavorful chicken pieces combined with fragrant basmati rice create a wonderful blend of textures and flavors that’s hard to resist. Let’s dive into this crowd-pleasing recipe!
Ingredients for Chicken 65 Biryani
This recipe serves 4-6 people. Adjust the quantities as needed for your gathering.
Ingredients for Chicken 65
- Chicken (Boneless, Thighs Preferred): 500 grams, cut into bite-sized pieces
- Cornflour: 2 tablespoons
- All-Purpose Flour: 1 tablespoon
- Egg: 1 large (for coating)
- Ginger-Garlic Paste: 2 teaspoons
- Red Chili Powder: 1 teaspoon
- Turmeric Powder: ½ teaspoon
- Salt: 1 teaspoon
- Curry Leaves: 10-12
- Green Chilies: 2, slit (for garnish)
- Oil: For deep frying
Ingredients for Biryani Base
- Basmati Rice: 2 cups (soaked for 30 minutes)
- Onions: 2 medium, thinly sliced
- Tomatoes: 2 medium, chopped
- Yogurt: ¼ cup
- Ghee: 3 tablespoons
- Whole Spices:
- Bay Leaves (2)
- Cinnamon Stick (1 inch)
- Green Cardamom (3)
- Cloves (3-4)
- Star Anise (1)
- Mint Leaves: ¼ cup, chopped
- Coriander Leaves: ¼ cup, chopped
- Biryani Masala Powder: 1 tablespoon (store-bought or homemade)
- Salt: To taste
For Garnishing
- Fried Onions: ½ cup
- Saffron Milk: ¼ cup (a pinch of saffron soaked in warm milk)
Preparation Steps:
Step 1: Prepare Chicken 65
- Marinate the Chicken:
In a bowl, combine chicken pieces with cornflour, all-purpose flour, ginger-garlic paste, red chili powder, turmeric, salt, and egg. Mix well and let it marinate for at least 30 minutes. - Fry the Chicken:
Heat oil in a deep pan. Fry the marinated chicken pieces in batches until crispy and golden brown. Drain on paper towels. - Sauté Curry Leaves and Green Chilies:
In a separate pan, sauté curry leaves and slit green chilies in a tablespoon of oil. Toss the fried chicken in this mixture for added flavor.
Step 2: Cook the Rice
- Boil 6 cups of water in a large pot. Add the whole spices, salt, and a drizzle of ghee.
- Add the soaked basmati rice and cook until it’s 70% cooked (grains should still be firm). Drain and set aside.
Step 3: Prepare the Biryani Masala Base
- Heat ghee in a large pan. Sauté the sliced onions until golden brown.
- Add the chopped tomatoes and cook until soft. Stir in the yogurt and biryani masala powder.
- Add chopped mint and coriander leaves, and cook for another 2-3 minutes.
Step 4: Layer the Biryani
- Spread half the cooked rice at the bottom of a large pot or Dutch oven.
- Add the prepared chicken and masala base on top.
- Layer the remaining rice over the chicken. Garnish with fried onions, saffron milk, and a sprinkle of mint leaves.
Step 5: Dum Cooking
- Cover the pot tightly with a lid or foil to seal in the steam.
- Cook on low heat for 20-25 minutes to allow the flavors to meld together.
Step 6: Serve
Once cooked, fluff the biryani gently with a fork. Serve hot with raita or a side of spicy curry.
Tips for Perfect Chicken 65 Biryani
Use Quality Rice: Long-grain basmati rice works best for biryani. Soak it for 30 minutes to ensure fluffy grains.
Don’t Overcook the Rice: Cook the rice only 70% before layering to prevent it from becoming mushy.
Balance the Spices: Adjust the red chili powder and biryani masala to suit your spice tolerance.
Seal the Pot Properly: For dum cooking, sealing the lid with dough ensures the flavors are trapped inside.
Checkout our chicken recipes
- Za’atar Chicken
- Butter Chicken Recipe
- Chicken 65 Biryani
- Chicken Tikka Masala
- Creamy Boursin Chicken
- Chicken Korma
- Chicken Salad
- Crispy Chicken Sandwhich
Nutrition Facts
- Amount Per ServingCalories520
- % Daily Value *
- Total Fat
18g
24%
- Saturated Fat 6g 30%
- Cholesterol 80mg 27%
- Sodium 700mg 31%
- Total Carbohydrate
55g
20%
- Dietary Fiber 1g 4%
- Protein 22g 44%
- Vitamin A 20mcg 3%
- Iron 15mg 84%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Chicken 65 Biryani is a delightful fusion that brings together the spicy crunch of Chicken 65 and the rich, aromatic essence of biryani. This dish is ideal for celebrations, family gatherings, or whenever you want to wow your guests. With its colorful layers and bold spices, this recipe is bound to become a staple in your kitchen. Give it a try today and savor the magic of this flavor-packed creation!
FAQs
- Can I Use Store-Bought Chicken 65?
Yes, you can use store-bought Chicken 65 to save time. Just reheat and toss with curry leaves before adding to the biryani.- How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.- Can I Make a Spicier Version?
Add more red chili powder or green chilies to the chicken marinade and biryani base for an extra kick.- What’s the Best Rice for Biryani?
Always use long-grain basmati rice for the best texture and aroma.- Can I Make This in an Instant Pot?
Yes, layer the ingredients in the Instant Pot and cook on the pressure cook setting for 6 minutes, followed by a quick release.
Also check: Easy Creamy Boursin Chicken
Similar recipe: Chicken 65 Biryani
1 thought on “How to Make Chicken 65 Biryani”