Chicken 65 Biryani

Marinade for Chicken 65

Marinating the Chicken 65:

Step 1

In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt. Mix well.

Step 2

Add the chicken pieces to the marinade and mix until all the pieces are well coated. Marinate the chicken for at least 1 hour or overnight in the refrigerator for best results.

Frying the Chicken 65

Heat oil in a deep frying pan or kadai over medium-high heat.

Step 4

Once the oil is hot, carefully add the marinated chicken pieces in small batches and fry until they turn golden brown and crispy. Remove the fried chicken pieces from the oil and set aside on a paper towel to drain excess oil.

Biryani Rice

Cooking the Biryani Rice:

Step 1

Wash the basmati rice thoroughly under running water until the water runs clear.

Step 2

In a large pot, bring 4 cups of water to a boil. Add bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.

Step 3

Add the washed basmati rice to the boiling water and cook until the rice is 70-80% cooked. Drain the water and set aside.

Biryani Masala

Preparing the Biryani Masala:

Step 1

In a separate large pan, heat ghee over medium heat.

Step 2

Add thinly sliced onions and cook until they turn golden brown.

Step 3

Add green chilies and ginger-garlic paste. Cook for a few minutes until fragrant.

Step 4

Add chopped tomatoes and cook until they become soft and mushy.

Step 5

Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a minute.

Step 6

Add yogurt, mint leaves, and coriander leaves. Stir well and cook for another 2-3 minutes.

Assembling the Chicken 65 Biryani

Step 1

In a large pot, layer half of the cooked rice at the bottom. Top it with half of the prepared biryani masala.

Step 2

Place the fried Chicken 65 pieces on top of the masala layer.

Step 3

Repeat the layers with the remaining rice and masala.

Step 4

Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing all the flavors to meld together and the biryani to steam.

Step 5

Once cooked, remove the pot from heat and let it rest for 10 minutes.

Garnish

Garnish with crispy fried onions, mint leaves, and coriander leaves.

Step 7

Serve the Chicken 65 Biryani hot with raita or a side salad.