Chicken 65 Biryani Recipe

This dinner recipe brings together the best of two beloved Indian dishes ; the crispy, spiced chicken 65 biryani that's taking kitchens by storm! As someone who's perfected this fusion over countless family gatherings, I can tell you that chicken 65 biryani creates the perfect balance of textures and flavors that will have your guests asking for seconds.

What makes this chicken 65 biryani so special is how the tender, marinated chicken pieces get that signature crispy coating before being layered with fragrant basmati rice. The result is a dish that combines the best of South Indian spice traditions with the royal heritage of biryani cooking, making every bite a celebration of authentic Indian flavors.

Why This Chicken 65 Biryani Recipe Stands Out

This chicken 65 biryani recipe isn't just another fusion dish ; it's a carefully crafted combination that respects both culinary traditions while creating something entirely new. The secret lies in marinating the boneless chicken pieces with yogurt and authentic Indian spices, then frying them to golden perfection before incorporating them into the layered biryani method. This technique ensures that every grain of basmati rice absorbs the incredible flavors while maintaining the distinct texture that makes chicken 65 so irresistible.

What sets this chicken 65 biryani apart from regular biryani is the double cooking process that intensifies the flavors. The fried chicken pieces add a delightful crunch that contrasts beautifully with the soft, aromatic rice layers. This Andhra style approach has become increasingly popular in restaurants, but now you can recreate that same restaurant-quality taste right in your own kitchen.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret to Restaurant-Style Perfection
• FAQ
• A Feast Worth Celebrating
• Related
• Pairing
• Chicken 65 Biryani

Ingredients

Chicken 65 Marinade

• Boneless chicken, cut into bite-sized pieces
• Thick yogurt
• Ginger-garlic paste
• Red chili powder
• Turmeric powder
• Garam masala powder
• Cornflour
• All-purpose flour
• Salt
• Lemon juice

Biryani Rice

• Basmati rice
• Green cardamom pods
• Bay leaves
• Cinnamon stick
• Cloves
• Cumin seeds
• Salt
• Ghee

Masala Gravy

• Onions, thinly sliced
• Tomatoes, chopped
• Ginger-garlic paste
• Biryani masala powder
• Red chili powder
• Fresh mint leaves
• Fresh coriander leaves
• Ghee
• Curry leaves

Layering

• Fried chicken 65 pieces
• Cooked biryani rice
• Saffron soaked in warm milk
• Ghee
• Fried onions (birista)

See recipe card for quantities.

Instructions

Step 1: Preparing the Chicken 65

1. Mix all marinade ingredients with chicken pieces in a large bowl
2. Cover and refrigerate for at least 2 hours or overnight for best results
3. Heat oil in a deep pan to 350°F (175°C)
4. Fry marinated chicken pieces in batches until golden brown and crispy
5. Remove and drain on paper towels; set aside

Step 2: Cooking the Biryani Rice

1. Soak basmati rice in water for 30 minutes, then drain
2. Boil water in a large pot with whole spices, salt, and ghee
3. Add rice and cook until 70% done (rice should be firm but not hard)
4. Drain the rice, reserving some cooking liquid for later use

Step 3: Making the Masala Base

1. Heat ghee in a heavy-bottomed pot and fry sliced onions until golden brown
2. Add ginger-garlic paste and curry leaves; sauté for 2 minutes
3. Add chopped tomatoes and cook until they break down completely
4. Mix in biryani masala powder and red chili powder
5. Add the fried chicken 65 pieces and coat well with masala
6. Sprinkle half of the mint and coriander leaves

Step 4: Layering and Dum Cooking

1. Spread the chicken masala mixture evenly in the pot
2. Layer the partially cooked rice over the chicken
3. Sprinkle remaining mint leaves, coriander leaves, and fried onions
4. Pour saffron milk and dots of ghee over the top
5. Cover with aluminum foil, then place the lid tightly
6. Cook on high heat for 2 minutes, then reduce to lowest heat for 45 minutes

Expert Cooking Tips

Getting the perfect chicken 65 biryani requires attention to detail and these professional techniques that make all the difference.

• Marination is Key: Allow the chicken pieces to marinate for at least 2 hours, but overnight marination gives the best results. The yogurt tenderizes the meat while the spices penetrate deep into every piece.
• Oil Temperature Control: Maintain oil temperature at 350°F for frying chicken 65. Too hot and the outside burns before the inside cooks; too cool and the coating becomes greasy instead of crispy.
• Rice Cooking Precision: Cook rice only until 70% done during the initial boiling. This prevents the rice from becoming mushy during the dum cooking process.
• Layer Distribution: Ensure even distribution when layering ingredients. This guarantees that every serving has the perfect ratio of chicken 65 to rice.
• Dum Cooking Technique: Use aluminum foil under the lid to create an airtight seal. This traps steam and creates the authentic dum biryani texture.

Recipe Variations & Substitutions

This versatile chicken 65 biryani recipe adapts beautifully to different dietary needs and flavor preferences while maintaining its authentic taste.

• Healthier Options: Replace deep frying with air frying the marinated chicken pieces at 400°F for 15-18 minutes. This reduces oil content while keeping the crispy texture. You can also use Greek yogurt instead of regular yogurt for added protein.
• Spice Level Adjustments: For a milder version, reduce red chili powder to 1 teaspoon and skip green chilies. For extra heat, add chopped green chilies to the marinade and include a teaspoon of black pepper powder.
• Vegetarian Alternative: Substitute chicken with paneer or cauliflower florets using the same marinade and frying technique. This creates a delicious "Gobi 65 Biryani" that's equally satisfying.
• Rice Variations: While basmati rice is traditional, you can use jasmine rice or even brown rice for a healthier option. Adjust cooking time accordingly as brown rice takes longer to cook.

Equipment Recommendations

Having the right tools makes preparing this chicken 65 biryani much easier and ensures consistent results every time.

• Heavy-bottomed Dum Pot: A 4-quart heavy-bottomed pot with tight-fitting lid is essential for proper dum cooking
• Deep Frying Pan: 8-inch deep pan for safely frying chicken pieces without oil splattering
• Fine-mesh Strainer: For draining rice and removing excess oil from fried chicken
• Digital Thermometer: Ensures oil temperature accuracy for perfect chicken 65 frying
• Large Mixing Bowls: At least 3-quart capacity for marinating chicken comfortably

Storage & Meal Prep Tips

Proper storage techniques help maintain the flavors and textures that make this chicken 65 biryani special.

• Refrigerator Storage: Store leftover chicken 65 biryani in airtight containers for up to 3 days. The flavors actually improve overnight as the spices meld together. Separate any garnishes like fried onions and fresh herbs to maintain their texture.
• Freezing Instructions: This dish freezes well for up to 2 months. Portion into individual servings before freezing for convenience. When ready to eat, thaw overnight in the refrigerator and reheat gently with a splash of water or broth.
• Reheating Tips: Add 2-3 tablespoons of water when reheating to prevent the rice from drying out. Microwave covered for 2-3 minutes or reheat in a covered pan on low heat, stirring occasionally.
• Make-Ahead Strategy: Prepare the chicken 65 and rice separately up to a day ahead. Store them separately and combine during the final layering step for fresh results.

FAQ

A Feast Worth Celebrating

This chicken 65 biryani recipe brings together the best of Indian culinary traditions in one spectacular dish that's perfect for special occasions or weekend family dinners. The combination of crispy, flavorful chicken with aromatic, perfectly spiced rice creates a meal that satisfies every craving and showcases the incredible depth of Indian cuisine.

Whether you're new to cooking Indian food or a seasoned home chef, this chicken 65 biryani will become a favorite in your recipe collection. The technique might seem complex at first, but once you master the layering and timing, you'll be creating restaurant-quality meals that impress everyone at your table. Don't forget to try our Japanese Curry Recipe Chicken Katsu and Butter Chicken Rice Recipe for more fusion inspiration that brings international flavors to your kitchen.

Happy cooking and enjoy every flavorful bite! 🍛
- Viola

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Pairing

These are my favorite dishes to serve with this Chicken 65 Biryani recipe: