Chicken 65 Biriyani

Chicken 65 Biryani is a spice type of chicken biryani prepared by cooking delicious Chicken 65 in layers with rice and aromatics.

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This delicious fried chicken biryani is definitely a show-stopper when made for any potlucks or get-togethers. This is one perfect biryani chicken recipe with juicy chicken in a delicious masala and then layered and cooked in Dum cooking. A biryani with chicken recipe cannot get better than this.

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• Chicken 65 biryani vs chicken biryani
• Ingredients
• How to make Chicken 65 biryani
• Serving Suggestions
• Similar Recipes:
• 📖 Recipe

Chicken 65 biryani vs chicken biryani

In a normal chicken biryani, we marinate the chicken and cook the chicken along with spice powders, onion, and tomato in the biryani pot itself. However, in Chicken 65 biryani, The chicken is marinated and cooked first. The cooked chicken 65 pieces are then layered and dum-cooked with aromatics and rice.

The main difference is the cooking method. In Chicken 65 biryani, we prepare the chicken 65 first and then layer them along with the biryani masala. In Chciklen biryani, we cook the chicken directly in the biryani pot along with rice and spice powders.

Ingredients

Chicken - Always select chicken pieces that have both bone and flesh together for biryani. Such pieces cook very well with the rice and will be juicy in the biryani.

Whole Spices - We temper the biryani with the whole spices, and as we fry them in oil or Ghee the spices turn fragrant.

Onion, Tomato, ginger, and garlic paste - These are the basics we add thinly sliced onions and finely chopped tomato to the biryani. We can never cook biryani without ginger garlic paste.

Spice Powders - Just the basic spice powders like chili powder, Garam Masala Turmeric powder, and salt goes into the biryani.

Mint, cilantro, and Green Chilli - Again Mint and Cilantro bring in lots of flavors to the biryani.

Curd or Yogurt, Lemon - Both Curd and Lemon balance the flavors in the biryani and they are mandatory addition.

Saffron- We infuse saffron with lukewarm milk and sprinkle them over the rice as we cook the biryani.

Basmati Rice - Use good quality long-grained basmati rice. My personal choice is India Gate Basmati Rice.

A special note is that restaurants use food colors for the bright red color biryani. But I prefer using Kashmiri red chili powder for color rather than the food color.

Enjoy this yummy biryani with Onion Raita.

How to make Chicken 65 biryani

Chicken 65

In a mixing bowl add the Chicken and then add the chili powder, Garam Masala, Turmeric powder, Ginger garlic paste, and coriander powder.

Break open an egg and mix everything together. Next, add in Corn flour and Red Food color if using.

Next, add the lemon juice and mix everything. Allow it to marinate for 3 hours.

You can either deep fry the chicken. I choose to cook in the air fryer. You may choose whichever method you prefer.

For cooking in an air fryer Preheat the fryer to 200 Deg C for 5 mins. Then arrange the marinated chicken in the basket. Cook for 16 mins at 180 Deg c. Flip once halfway and then cook. Chicken 65 is now ready.

Cook the Rice

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

Masala for biryani

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter. Then add in sliced onions and fry till they get golden brown on a low flame it may take some time.

Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Now switch off and then add half of the chicken 65

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and put them ready as well.

Layer the biryani

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken 65.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open. Gently fluff the rice. Delicious chicken 65 biryani is now ready.

Serving Suggestions

A few mandatory sides for biriyani are Onion Raita, Brinjal Curry, or even Boiled Egg. You can also serve bread halwa, Pickle, or even Jam and Pappad for biryani

Similar Recipes:

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📖 Recipe

Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. Its now updated with new Recipe card, Pictures.