Chicken 65 Biryani Recipe

Many of you have been asking for it, so here's my version of Chicken 65 biryani ! This is a flavorful fusion recipe where the crispy, spicy chicken 65 is layered with fragrant basmati rice, along with mint leaves, coriander leaves and green chillies. Serve this hot with cooling raita, spicy salan or a simple brinjal curry and you will experience irresistible taste in every bite. 

Chicken 65 Biryani

Making chicken 65 biryani can be little different from the other biryani because since we are frying the chicken separately instead of cooking it with the rice. The rice may not have the same flavour. So I created this recipe. I added half the chicken in the rice and other half I fried and used as garnish.

Jump to:

• About Chicken 65 Biryani Recipe
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ
• 📖 Get Recipe

The rice was so flavourful because of the chicken which we added.I absolutely love chicken 65 and chicken biryani is a family favourite at our Sunday lunches. So, combining these two into one recipe is a fun, flavourful twist that is totally worth trying.

About Chicken 65 Biryani Recipe

Chicken 65 biryani is a special and flavourful twist to the classic chicken biryani. In this dish, the fragrant cooked rice is layered with spicy chicken masala, aromatic herbs and then finished with a gentle dum cooking to bring all the flavours together. It results in a delicious biryani that is bold, aromatic and full of flavors. 

Even though the process may look a little long, it is actually quite simple when done in steps. The recipe is prepared in four parts like making chicken 65, preparing base briyani masala, cooking the rice and finally layering and dum cooking.

I first got this inspiration of trying chicken 65 biryani after having it at Mani's dum biryani restaurant and since then I've loved recreating this simple chicken biryani topped with spicy, juicy chicken 65 at home. 

Similar Recipes

• Chicken Dum Biryani Recipe
• Spicy Bread Biryani Recipe
• Baby Potato Biryani | Small Potato Biryani Recipe | Aloo Biryani
• Egg Biryani Made in Pressure Cooker
• Paneer Biryani Recipe

When it comes to making a good biryani, the rice plays a very important role. If the rice isn't cooked right, the biryani won't have the right taste or texture.

That's why using good quality basmati rice is always recommended. It gives the biryani long, fluffy grains and perfect texture, which makes every bite aromatic, delicious and truly indulgent.

You can try this chicken 65 biryani for a delicious change during the upcoming Ramadan days or make it for special occasions and parties. It makes a special and satisfying meal for Iftar, family gatherings or even simple Sunday lunch at home. 

Ingredients

• Basmati rice : Basmati rice is the main ingredient used for making fluffy biryani. Its natural aroma and long grain give the biryani its classic texture and fragrance. Use good quality basmati rice for best taste and texture. 
• Coconut oil and Ghee : Coconut oil and ghee adds a rich flavour and aroma to the briyani base. 
• Onion : Onion should be thinly sliced and fried till golden brown. This adds a caramelized taste that balances well with spices. 
• Ginger garlic paste : Use freshly grinded ginger garlic paste to add a strong aroma. It is an essential ingredient in biryani, so don't skip it. 
• Green chillies : Green chillies are added for its heat and give a nice aroma that balances the rich taste of biryani. 
• Spices : Spice powders like turmeric powder, chilli powder and garam masala powder are added in the biryani to give a mild heat, aroma and color to the dish. 
• Coriander & Mint leaves : Coriander and mint leaves are the essential herbs used in biryani to get the fresh aroma. 
• Milk & Saffron : Saffron soaked milk is added to the biryani. It adds a nice reddish orange color to the biryani and also spreads rich flavour evenly across the rice.
• Curd : Curd adds a mild tangy taste to the biryani and helps chicken cook tender and juicy. 
• Chicken : For biryani, always use bone-in chicken pieces. Because it adds flavour and remains juicy after cooking. If preferred, you can also use a mix of both boneless and bone-in chicken pieces. 
• Chicken 65 marinating spices : Chilli powder, coriander powder, cumin powder, turmeric powder, ginger garlic paste, curd, salt and garam masala powder are coated well with chicken. These spices add a signature flavour and aromatic taste to the chicken 65. 

---

Step by Step Pictures

1)Wash basmati rice in multiple changes of water. Soak them for 30 minutes to 45 minutes in water.

Marinating Chicken

2)Add all the ingredients given in chicken 65 marination list in a bowl. Mix well and allow it to marinate fro 30 minutes.

Cooking Rice 

3)once rice is soaked. Take lots of water in a pot for cooking rice. Add in salt, cinnamon, cardamom, bay leaf and fennel seeds. Bring it to a full boil. Add strained rice and cook for 6 to 8 mins till rice is half cooked. Strain the rice through a colander and set aside.

Make Biryani Masala

4)Heat oil and ghee in a biryani pot. Add in sliced onions and cook till golden.

5)Add in ginger garlic paste and saute them for 2 mins. Add green chillies, spice powders and mix well.

6)Now add in curd and mix well. Add salt and mix well.

7)Cook until oil and ghee separates from the mixture.

8)Now add in half of the marinated chicken and mix well.

9)Cook until chicken is coated with the masala.

10)Pour in ½ cup water, coriander leaves and mint leaves. Cook this for 3 to 5 minutes until the masala gets thick. This is your biryani masala.

11)Now add the cooked rice evenly over the masala. Pour in saffron soaked milk over the rice.

12)Sprinkle coriander leaves, mint leaves.

13)Top with ghee.

Cooking Biryani

14)Place it on lowest heat possible and cook for 30 mins covered. Once 30 minutes is up. Turn off the heat and let it sit undisturbed for 15 minutes. Open the lid and gently fluff up the biryani to mix it lightly. Keep covered.

Frying Chicken 65 

15)now to the remaining chicken 65 marination. Add in one egg, rice flour and all purpose flour and mix well. Now heat oil for deep frying, Fry the remaining chicken pieces in hot oil for 6 to 8 minutes until it is cooked and fried.

Serving Chicken 65 biryani 

16) In a bowl, place fried chicken 65 pieces, then top with rice. Invert the bowl into a plate and serve.

---

Expert Tips

Half cook the rice : Cook the basmati rice until it is about 70 % done. This step is important because it will result in a fluffy, long grain without becoming mushy and the rice will also continue to cook during the dum process. 

Marinate the chicken : Marinate the chicken with spices and yogurt for at least 1 to 4 hours. This helps the chicken absorb all the flavours and make it juicy, tender when fried. The proper marination time allows the spices to blend well with meat and give a rich, delicious chicken 65. 

Want to make it healthy : Biryani is usually a rich and heavy dish, but you can make this chicken 65 healthier by air frying the marinated chicken instead of deep frying. Cook the chicken in a preheated air fryer, which cooks the chicken evenly and crispy with much less oil. 

Storage : If you have any leftover chicken 65 biryani, allow it to cool completely before storing. Then transfer them to a clean, airtight container and keep it in the refrigerator for about 2 to 3 days. 

Serving : Chicken 65 biryani tastes best when served hot with sides like onion raita, cucumber raita, brinjal curry, or salan. This flavourful biryani is perfect for weekend lunches, festive occasions or special parties. 

---

FAQ

📖 Get Recipe