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–+ servings

Chicken 65 Biryani

A homemade fusion of crispy Chicken 65 and aromatic biryani rice layered with fragrant spices, perfect for special occasions or weekend dinners.
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Course: Main Course
Cuisine: Indian
Prep Time: 30 minutes
Cook Time: 1 hour
Marination Time: 2 hours
Total Time: 3 hours 30 minutes
Servings: 6 servings
Calories: 580kcal
Cost: $18 (depending on chicken and spice prices)

Equipment

  • 1 Heavy-bottomed dum pot
  • 1 Deep frying pan
  • 1 Fine-mesh strainer
  • Large mixing bowls
  • 1 Digital thermometer

Ingredients

Chicken 65 Marinade

  • 1 kg Boneless chicken cut into bite-sized pieces
  • 1 cup Thick yogurt
  • 2 tablespoon Ginger-garlic paste
  • 2 teaspoon Red chili powder
  • 1 teaspoon Turmeric powder
  • 1 tablespoon Garam masala powder
  • 2 tablespoon Cornflour
  • 1 tablespoon All-purpose flour
  • Salt to taste
  • 2 tablespoon Lemon juice

Biryani Rice

  • 2 cups Basmati rice soaked 30 mins
  • 4-5 Green cardamom pods whole
  • 2 Bay leaves
  • 1 inch Cinnamon stick
  • 4-5 Cloves whole
  • 1 teaspoon Cumin seeds
  • Salt to taste
  • 2 tablespoon Ghee

Masala Gravy

  • 3 large Onions thinly sliced
  • 3 Tomatoes chopped
  • 1 tablespoon Ginger-garlic paste
  • 2 teaspoon Biryani masala powder
  • 1 teaspoon Red chili powder
  • ½ cup Fresh mint leaves chopped
  • ½ cup Fresh coriander leaves chopped
  • 3 tablespoon Ghee
  • 10-12 Curry leaves fresh

Layering

  • Fried chicken 65 pieces from above
  • Cooked biryani rice from above
  • ¼ cup Warm milk with saffron
  • 2 tablespoon Ghee dotted
  • Fried onions (birista) garnish

Instructions

  • Mix chicken with marinade ingredients and let marinate for 2 hours.
  • Deep-fry chicken pieces until crispy and golden brown. Set aside.
  • Boil basmati rice with whole spices and salt until 70% cooked. Drain.
  • Sauté onions in ghee, then add tomatoes, ginger-garlic paste, and spices to form a masala base.
  • Layer chicken masala in bottom of pot, top with rice, drizzle saffron milk and ghee.
  • Seal pot and dum cook over low flame for 25–30 minutes until fully cooked and aromatic.
  • Let pot rest for 10 minutes before opening. Garnish with fried onions. Serve hot.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 580g | Calories: 580kcal | Carbohydrates: 58g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 830mg | Potassium: 680mg | Fiber: 3g | Sugar: 4g | Vitamin A: 600IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 4mg