Love biryani? How about crispy, spicy Chicken 65? Now imagine combining the two into one heavenly dish. That’s Chicken 65 Biryani—a mix of bold South Indian flavors and the rich, aromatic layers of biryani. Perfect for a family dinner, festive celebration, or just when you feel like treating yourself.

Fun fact: Chicken 65 first got its name back in the 1960s at Chennai’s legendary Buhari Hotel. Over the years, it’s inspired endless twists—this biryani being one of the best. Ready to give it a shot? Let’s get cooking!

Quick Recipe Snapshot

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Serves: 6 delicious portions
Skill Level: Totally doable for most home cooks

What You’ll Need

A large pot for boiling rice
A frying pan
A heavy-bottomed pan (or Dutch oven)
Mixing bowls, slotted spoon, and foil/lid for steaming

Pro Tip: Want to simplify life? Marinate and fry the chicken a day ahead or prep the rice and masala early. That way, all you need to do later is assemble and steam!

Ingredients at a Glance

For Chicken 65

Chicken breast (1 kg, cubed)
Salt, chili powder, turmeric, black pepper (all the usual suspects!)
Minced ginger and garlic
Curry leaves and corn/plain flour for coating
Oil for frying

The Flavorful Biryani Masala

Onions, mustard seeds, curry leaves, cardamoms, cloves—your spice rack staples
Yogurt for richness
Fresh cherry tomatoes for a little tang

Fluffy Basmati Rice

Long-grain basmati rice (soak it!)
Whole spices like cumin and peppercorns for boiling

The Final Touch

Ghee, fried onions, and fresh herbs for garnish
Optional food coloring or saffron for that classic biryani look

How to Make It

Step 1: Fry That Crispy Chicken

Toss the chicken with all the marinade ingredients (spices, ginger, garlic, curry leaves, and a light coating of flour). Let it sit for at least 20 minutes.
Heat oil in a pan, fry the chicken in batches until it’s golden and crispy. Don’t crowd the pan!

Quick Tip: Hot oil is key. If it’s not hot enough, the chicken will soak up oil like a sponge. Nobody wants that.

Step 2: Build the Masala

In another pan, heat up some oil and let mustard seeds sizzle. Add onions and cook them until golden.
Mix in whole spices, curry leaves, and chilies. Cook until fragrant—around 2-3 minutes.
Stir in ginger, garlic, powdered spices, and tomatoes. Cook until it’s all blended into a thick, glossy paste.
Finally, fold in the yogurt, followed by the fried chicken. Let it simmer for 5 minutes.

The Goal? A rich, smooth masala with no raw spice smell. That’s when you know it’s ready.

Step 3: Cook the Rice

Boil your soaked basmati rice in a big pot of salted, spiced water. Add a splash of oil to keep the grains separate.
Cook until the rice is about 80% done—still firm to the bite. Drain it immediately.

Biggest Mistake to Avoid: Overcooking the rice. If it’s mushy now, it’ll be worse after steaming.

Step 4: Assemble and Steam (Dum)

In your heavy-bottomed pan, layer the chicken masala first, then spread the rice evenly on top.
Drizzle melted ghee and food coloring (or saffron water) over the rice.
Garnish with fried onions, fresh herbs, and lime slices. Cover it tight—foil works great if you don’t have a proper dum lid.
Cook on low heat for about 20 minutes. Let those flavors come together!

Pro Move: Place something heavy on the lid to keep the steam locked in. That’s the magic of dum cooking.

Tips, Variations, and More

Make It Yours

Mild Version: Skip the green chilies and cut back on chili powder.
Vegetarian Twist: Use paneer or cauliflower instead of chicken.
Authentic Upgrade: Swap food coloring for saffron-infused milk for a luxurious touch.

Storing Leftovers

Keep in the fridge for up to 3 days in an airtight container.
Reheat gently on the stove or in the microwave (cover it to keep moisture intact).
Want to freeze it? Wrap individual portions tightly and store for up to a month. Thaw in the fridge before reheating.

Chicken 65 Biryani isn’t just food—it’s an experience. Crunchy, spiced chicken paired with fragrant, fluffy rice? Pure comfort. Try it for your next dinner party or a cozy family meal and watch everyone come back for seconds. Let me know how it turns out in your kitchen. Happy cooking!

Chicken 65 Biryani

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Chicken 65 Biryani is a flavorful mashup of crispy, spiced Chicken 65 and fragrant biryani rice. This South Indian-inspired dish combines bold spices and fragrant layers, making it ideal for festive meals, family dinners, or when you’re craving something extraordinary.

Author: Mehta
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 1x
Category: Main Course
Cuisine: South Indian Fusion

Ingredients

Scale

For the Chicken 65

1 kg chicken breast, cubed
1 tbsp salt
1 tbsp Kashmiri red chili powder
1 tsp turmeric powder
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp black pepper powder
½ tsp red food coloring (optional)
1 tbsp chopped curry leaves
¼ cup corn flour
¼ cup plain flour
Oil for frying

For the Biryani Masala

½ cup oil
1 tbsp mustard seeds
2 onions, finely chopped
2 black cardamoms
4 green cardamoms
6 cloves and a few peppercorns
Handful of curry leaves
3 green chilies (slit)
1 tbsp Kashmiri red chili powder
2 tbsp garlic paste
2 tbsp ginger paste
1 tbsp curry powder
1 tsp turmeric powder
3 tbsp coriander-cumin powder
1 cup cherry tomatoes (halved)
½ cup full-fat yogurt

For the Rice

2 cups basmati rice (soaked for at least 1 hour)
Water for boiling rice
Whole spices (cloves, peppercorns, cumin, cardamom)
1 tbsp oil

For Assembly

2 tbsp ghee (melted)
Orange and red food coloring or saffron-infused milk (optional)
Garnishes: fried onions, fresh coriander, curry leaves, lime slices, slit green chilies

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Instructions

Step 1: Prep and Fry the Chicken

In a large bowl, mix chicken with salt, chili powder, turmeric, ginger, garlic, black pepper, food coloring (if using), and curry leaves.
Coat the chicken with corn flour and plain flour. Let it marinate for 20 minutes.
Heat oil in a pan over medium heat. Fry the chicken in small batches until golden and crispy, about 10 minutes per batch. Drain on paper towels.

Step 2: Make the Biryani Masala

Heat ½ cup oil in a pan. Add mustard seeds and let them sizzle.
Stir in onions and cook until golden brown, around 10 minutes.
Add cardamoms, cloves, peppercorns, curry leaves, and green chilies. Stir for 2-3 minutes.
Mix in chili powder, curry powder, turmeric, coriander-cumin powder, garlic, and ginger paste. Cook for 5 minutes.
Add tomatoes and cook until soft. Stir in yogurt, then add fried chicken. Simmer on low for 5 minutes.

Step 3: Cook the Rice

Boil water in a large pot with whole spices, oil, and salt. Add soaked rice and cook until 80% done (grains should still have a slight bite). Drain immediately.

Step 4: Assemble and Steam (Dum Cooking)

Layer the chicken masala at the bottom of a heavy-bottomed pan or Dutch oven. Spread the cooked rice evenly on top.
Drizzle melted ghee and saffron milk (or food coloring) over the rice.
Garnish with fried onions, lime slices, curry leaves, and coriander. Cover tightly with foil or a lid.
Cook on low heat (dum) for 20 minutes to blend the flavors.

Notes

Serving Suggestions

Serve hot with cooling raita, like cucumber or pineapple raita. Pair it with a crisp salad for a balanced meal.

Tips & Tricks

Crispier Chicken: Ensure the oil is hot before frying the chicken to prevent sogginess.
Perfect Rice: Avoid overcooking the rice; it should be slightly firm when layered.
Authentic Touch: Use saffron milk for a fragrant and visually appealing biryani.

Storage & Reheating

Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on low heat or in the microwave, covering with a damp paper towel to retain moisture.
Freezing: Freeze portions (without garnishes) for up to 1 month. Thaw in the fridge overnight before reheating.