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Chicken 65 Biryani

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.

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

Instructions

Step 1: Prep and Fry the Chicken

  1. In a large bowl, mix chicken with salt, chili powder, turmeric, ginger, garlic, black pepper, food coloring (if using), and curry leaves.
  2. Coat the chicken with corn flour and plain flour. Let it marinate for 20 minutes.
  3. 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

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

Step 3: Cook the Rice

  1. 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)

  1. Layer the chicken masala at the bottom of a heavy-bottomed pan or Dutch oven. Spread the cooked rice evenly on top.
  2. Drizzle melted ghee and saffron milk (or food coloring) over the rice.
  3. Garnish with fried onions, lime slices, curry leaves, and coriander. Cover tightly with foil or a lid.
  4. 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.

Find it online: https://indianrecipe.info/chicken-65-biryani/