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.
Equipment
Biryani Cooking Pot with lid
Deep frying kadai
Ingredients
For Cooking Rice
- 500 grams Basmati rice
- 3 litre Water
- 1 tablespoon Salt
- 1 teaspoon Fennel Seeds
- 1 piece Cinnamon
- 4 no Cardamom
- 2 no Bay Leaf
For Biryani Masala
- ¼ cup Coconut Oil
- ¼ cup Ghee
- 500 grams Onions Peeled & Sliced thinly
- 3 tablespoon Ginger garlic paste
- 2 teaspoon Red Chilli Powder
- 4 no Green chillies slit
- 1 tablespoon Garam masala powder
- 1 teaspoon Turmeric powder
- ¼ cup Plain Yogurt (Curd)
- ½ cup Water
- ½ cup Coriander leaves chopped finely
- ½ cup Mint leaves chopped finely
- Salt to taste
For Chicken 65
- 1 kg Chicken cut into small piece
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 tablespoon Coriander Powder
- 2 teaspoon Cumin Powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
- 2 tablespoon Ginger Garlic Paste
- ½ cup Plain Yogurt
- 2 teaspoon Salt to taste
- Coconut Oil for deep frying
For Chicken 65 (add before frying)
- 1 large Egg
- 4 tablespoon Rice Flour
- 2 tablespoon All purpose flour (Maida)
For Topping
- 3 tablespoon Warm Milk
- ¼ teaspoon Saffron
- ¼ cup Coriander Leaves chopped finely
- ¼ cup Mint Leaves chopped finely
- 2 tablespoon Ghee
Instructions
- Soaking Rice - Wash basmati rice in multiple changes of water. Soak them for 30 minutes to 45 minutes in water.
- Chicken 65 Marination - Add all the ingredients given in chicken 65 marination list in a bowl. Mix well and allow it to marinate fro 30 minutes.
- Soaking Saffron - take saffron and warm milk in a bowl. Allow it to soak until ready to use.
- Cooking Rice - 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.
- Making Biryani Masala - Heat oil and ghee in a biryani pot. Add in sliced onions and cook till golden. Add in ginger garlic paste and saute them for 2 mins. Add green chillies, spice powders, curd and mix well. Add salt and mix well.
- Now add in half of the marinated chicken and mix well. 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.
- Layering Biryani - Now add the cooked rice evenly over the masala. Sprinkle coriander leaves, mint leaves, saffron soaked in milk, ghee on top. Cover with a tight fitting lid.
- Cooking Biryani - 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 - 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 - In a bowl, place fried chicken 65 pieces, then top with rice. Invert the bowl into a plate and serve.
Video
Nutrition
Nutrition Facts
Chicken 65 Biryani Recipe
Serving Size
1 servings
Amount per Serving
Calories
795
% Daily Value*
Fat
37
g
57
%
Saturated Fat
20
g
125
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
128
mg
43
%
Sodium
2102
mg
91
%
Potassium
584
mg
17
%
Carbohydrates
87
g
29
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
26
g
52
%
Vitamin A
1199
IU
24
%
Vitamin C
11
mg
13
%
Calcium
170
mg
17
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.