Chicken 65 Biriyani | How to cook Chicken 65 Biryani

Chicken 65 Biriyani Recipe | How to cook Chicken 65 Biryani. Sharing today another delight chicken 65 biryani. I feel chicken cooked in the usual biryani is not my cup of tea and hence I try to prepare either Chicken Tikka Biryani or this biryani, coz in this way the chicken is cooked and then kept in the dum is really flavourful.

Chicken Dum biryani is also my favorite thought its a bit elaborate process every grain is worth the taste. Now let's see how to cook this delicious biryani.

Click here for the detailed Recipe of Chicken 65.

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.

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5 from 2 votes

Chicken 65 Biriyani

Chicken 65 Biriyani is a delicious biryani prepared with cooked Chicken 65 pieces and then the Dum is kept along with the cooked Rice.

Prep Time30 mins

Cook Time43 mins

Total Time1 hr 13 mins

Course: Main Course

Cuisine: Indian

Servings: 3

Calories:

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

For chicken 65

• Chicken – ½ kg
• Chilli powder – 1 tsp
• Garam Masala -1 tsp
• Turmeric powder – ¼ tsp
• Ginger garlic paste – 1 tbsp
• Coriander powder – ½ tsp
• Egg – 1
• Corn flour / Rice flour – 2 tsp
• Red Food colour – a pinch optional
• Lemon juice – ½ tsp
• Oil for deep frying
• Salt as needed
• Curry Leaves – 2 springs

Other Ingredients:

• Basmati Rice – 2 cups
• Oil / Ghee – 2 tbsp
• Fennel seeds – 1 tsp
• Bay leaf - 2
• Black Stone Flower - few
• Cinnamon stick – 1 inch piece
• Onion - 3
• Ginger garlic paste - 1tsp
• Mint Leaves – a handful
• Coriander Leaves – ¼ cup tightly packed
• Tomato - 2
• Chilli powder – 1 tbsp
• Garam Masala – 1 tsp
• Turmeric powder – ½ tsp
• Food Colour – ¼ tsp
• Salt as needed
• Lemon Juice – 2 tsp
• Water – 4 cups

Instructions 

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.

Notes

Serve hot with Onion Raita I used an electric rice cooker for preparing the biryani.

You can also use the Pressure cooker to cook the rice. In that case. After closing the cooker. Wait till the steam comes well and then put the whistles and then cook in high flame for 4 mins and then switch off the cooker.

Wait till the pressure is released on its own and then open the cooker and fluff the rice.

Keyword Chicken 65 Biriyani, Chicken Biryani

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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.