Chicken 65 Biryani Recipe

For Cooking Rice

• 500 grams Basmati rice
• 3 litre Water
• 1 tbsp Salt
• 1 tsp 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 tbsp Ginger garlic paste
• 2 tsp Red Chilli Powder
• 4 no Green chillies (slit)
• 1 tbsp Garam masala powder
• 1 tsp 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 tbsp Kashmiri Red Chilli Powder
• 1 tbsp Coriander Powder
• 2 tsp Cumin Powder
• 1 tsp Turmeric Powder
• 2 tsp Garam Masala Powder
• 2 tbsp Ginger Garlic Paste
• ½ cup Plain Yogurt
• 2 tsp Salt (to taste)
• Coconut Oil (for deep frying)

For Chicken 65 (add before frying)

• 1 large Egg
• 4 tbsp Rice Flour
• 2 tbsp All purpose flour (Maida)

For Topping

• 3 tbsp Warm Milk
• ¼ tsp Saffron
• ¼ cup Coriander Leaves (chopped finely)
• ¼ cup Mint Leaves (chopped finely)
• 2 tbsp Ghee

1. 1

   Soaking Rice - Wash basmati rice in multiple changes of water. Soak them for 30 minutes to 45 minutes in water.

2. 2

   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.

3. 3

   Soaking Saffron - take saffron and warm milk in a bowl. Allow it to soak until ready to use.

4. 4

   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.

5. 5

   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.

6. 6

   Now add in half of the marinated chicken and mix well. Pour in 1/2 cup water, coriander leaves and mint leaves. Cook this for 3 to 5 minutes until the masala gets thick. This is your biryani masala.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Serving Chicken 65 biryani - In a bowl, place fried chicken 65 pieces, then top with rice. Invert the bowl into a plate and serve.