Chicken 65-Biryani | How to make Chicken 65-Biryani

Chicken 65 biryani is slightly different from regular biryani. It is a special kind of biryani where the biryani rice is dum(Steamed) cooked with chicken 65 masala and other spices. Chicken is marinated seperately. To simplify the process of preparing biryani while chicken is marinating I have prepared the gravy for biryani rice, then dum cook the biryani rice with perfection.

I have shared chicken 65 biryani recipe as a step by step method with a detailed picture below.

Wash the chicken in plenty of water until the chicken is clean. In a mixing bowl add ginger garlic paste, add salt, chicken 65 masala , lemon juice, red chili powder and cumin powder.

Add thick yogurt and chicken pieces

Marinate the chicken for atleast 20 -30 minutes.

Meanwhile, we will prepare the gravy now. In a wide bottom pan heat oil, add cinnamon sticks,cloves, cardamom, and bay leaf add sliced onions saute till the onions turns golden brown, add ginger garlic paste saute till the raw aroma goes away.

Add chopped tomatoes saute till the tomatoes changes to tender. Add chicken 65 masala and red chili powder.

Add turmeric powder and cumin powder saute for few minutes.

Now add thick yogurt mix well.

Let it simmer, cover the lid and cook for 5-10 minutes or until oil leaves side of the pan.

Heat oil in a kadai, add maida/ all purpose flour to the marinated chicken fry them till the chicken turns crisp.

Place the chicken in an absorbent paper.

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 add salt . Add the soaked rice and cook till 75% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander.

Add the rice gently mix the rice make some dents in the rice so that steam can easily circulate. Now add saffron milk seal the vessel with foil and cover the lid . Lower the flame steam cook the rice for 15-20 minutes.

Switch off the gas and let biryani stay covered for another 10-15 minutes. Serve biryani hot with chicken 65 and onion raita.

INGREDIENTS

For chicken 65:

  • 1/2 kg Chicken
  • 1 teaspoon ginger garlic paste
  • Salt as needed
  • 1 teaspoon lemon juice
  • 1 teaspoon chicken masala
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 2 tablespoon thick yogurt
  • 1 tablespoon all purpose flour

Biryani gravy

  • 3 medium size onions
  • 1 bay leaf
  • 2 cinnamon sticks
  • 2-3 cloves
  • 2 cardamom
  • 3 chopped tomatoes
  • 2 tablespoon oil
  • 1 1/2 tablespoon ginger garlic paste
  • 1 1/2 teaspoon red chili powder
  • 1 teaspoon chicken 65 masala powder
  • 3/4 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • Salt as needed
  • 1/2 cup thick yogurt
  • 1 teaspoon lemon juice
  • A handful of coriander and mint leaves

For rice

  • 1/2 long grain aged rice/ basmati rice
  • Salt as needed
  • Water

INSTRUCTIONS

  • Wash the chicken in plenty of water until the chicken is clean. In a mixing bowl add ginger garlic paste, add salt, chicken 65 masala , lemon juice, red chili powder and cumin powder.
  • Add thick yogurt and chicken pieces
  • Marinate the chicken for atleast 20 -30 minutes.
  • Meanwhile will prepare the gravy. In a wide bottom pan heat oil add cinnamon sticks,cloves, cardamom, and bay leaf add sliced onions saute till the onions turns golden brown add ginger garlic paste saute till the raw aroma goes away
  • .Add chopped tomatoes saute till the it changes to tender. Add chicken 65 masala and red chili powder.
  • Add turmeric powder and cumin powder saute for few minutes.
  • Now add thick yogurt mix well.
  • Let it simmer, cover the lid and cook for 5-10 minutes or until oil leaves side of the pan.
  • Heat oil in a kadai add maida to the marinate dry chicken fry them till the chicken turns crisp.
  • Place the chicken in an absorbent paper.
  • 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 salt, and oil. Add the soaked rice and cook till 75% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander.
  • Add the rice gently mix the rice make some dents in the rice so that steam can easily circulate. Now add saffron milk seal the vessel with foil and cover the lid . Lower the flame steam cook the rice for 15-20 minutes.
  • Switch off the gas and let biryani stay covered for another 10-15 minutes. Serve Biryani hot with chicken 65 and onion raita ( Salad)

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