Chicken 65 Biryani

Chicken 65 Biryani is a special kind of biryani where the cooked rice is layered with chicken 65 masala and other spices, and dum cooked with perfection.

Chicken 65 Biryani is different from regular biryani. If you see the whole process it will look lengthy, but it is worth trying. I first made the chicken 65- the recipe which I had posted long back. And then I prepared a base biryani masala along with the biryani rice. All three steps were then combined together and cooked in a dum style by giving layers. To simplify the process of making Chicken 65 Biryani, I have divided the recipe into four parts.

1. Preparation of Chicken 65
2. Biryani masala
3. Rice preparation
4. Dum cooking

Chicken 65 Biryani

Shanaz Rafiq

Chicken 65 Biryani is a special kind of biryani where the cooked rice is layered with chicken 65 masala and other spices, and dum cooked with perfection.

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Prep Time 1 minute min

Cook Time 1 minute min

Total Time 2 minutes mins

Course Biryani, Main Course

Cuisine Indian

Servings 6

Ingredients

  

For Chicken 65:

• 1 kilogram chicken washed & cut into medium pieces
• 5 tbsp yogurt
• 1 tbsp chicken tikka masala powder
• 1 pinch orange-red food color
• 2 cups cooking oil for deep frying
• 10 curry leaves
• 10 whole green chilies.

Marinate for Chicken :

• 2 tbsp dark soy sauce
• 4 tbsp corn flour
• 2 tbsp plain flour
• 1 tbsp each grated ginger & garlic
• 2 tbsp red chili powder
• 1 tbsp lemon juice
• 1 egg
• ½ tbsp vinegar
• Salt to taste

For Biryani Masala:

• 2 large onion chopped
• 3 medium tomatoes chopped
• 4 green chilies with a slit medium hot
• 4 dried plums optional
• A handful of mint leaves chopped
• 3 tbsp ginger & garlic paste combined
• ½ tsp turmeric
• 2 tbsp red chili powder medium hot
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• ½ cup yogurt
• Salt to taste
• ¼ tsp Garam masala powder
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves

Whole Spices:

• 1 piece of cinnamon 2 inch
• 3 cloves
• 3 cardamom
• 1 bay leaf
• 2 teaspoon shahi jeera

For the biryani rice

• 4 cups of long grain basmati rice
• 2 bay leaves
• 1 piece cinnamon stick 1 inch
• 5 cardamom
• 1 tablespoon vinegar
• 4 tablespoon salt
• 3 tablespoon oil
• 5 litres of water
• 1 cup fried onion
• 1 cup chopped coriander leaves
• ¼ cup milk + 1 teaspoon rose water + Pinch of yellow color
• 1 teaspoon garam masala powder
• 2 teaspoon shahi jeera
• 4 tablespoon of ghee or butter

Instructions

 

For making Chicken 65:

• Combine all ingredients for marinade in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. Heat oil for deep frying and fry chicken pieces till done and keep aside.
• Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan.
• In the same pan add yogurt mixed with 1 tbsp tikka masala powder and red food color. When yogurt starts bubbling add chicken pieces to it and cook until yogurt is dry and chicken is well coated.
• Turn off the heat and add fried curry leaves and green chilies.

For making Biryani Masala:

• Heat 1/2 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 3 tbsp ginger & garlic paste and fry 1 minute. To this add, 3 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/2 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder, and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.

To prepare rice and dum cooking:

• Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set aside.

For Dum Cooking:

• In the same vessel pour the hot chicken gravy. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture.
• Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala. Repeat step 1 of dum cooking with the rest of the rice.
• Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping).
• Cook on medium-low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.

Keyword Chicken 65, Chicken Biryani

If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.

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