Chicken 65 Biryani

Welcome back to Burmawala Kitchen! Today, we’re diving into a delicious fusion of flavours with our Chicken 65 Biryani. This dish combines the spicy, crispy goodness of Chicken 65 with the aromatic and rich layers of biryani, creating a culinary masterpiece that’s perfect for any occasion.

This recipe is divided into four parts: preparing the Chicken 65, making the biryani masala, cooking the rice, and assembling the biryani. Follow these steps for a delectable dish that serves approximately 6 people as a main course.

Chicken 65

Ingredients:

• 1 kg Chicken breast, cut into large cubes
• 1 tbsp Salt
• 1 tbsp Kashmiri red chili powder
• 1 tsp Turmeric powder
• 1 tbsp Minced ginger
• 1 tbsp Minced garlic
• 1 tbsp Black pepper powder
• 1/2 tsp Red food coloring
• 1 tbsp Freshly chopped curry leaves
• Few drops of oil
• 1/4 cup Corn flour
• 1/4 cup Plain flour
• Oil for frying

Instructions:

1. Marinate the Chicken:
   • In a large mixing bowl, combine the chicken cubes with salt, Kashmiri red chili powder, turmeric powder, minced ginger, minced garlic, black pepper powder, red food colouring, and chopped curry leaves.
   • Mix thoroughly to coat the chicken evenly.
   • Add a few drops of oil, corn flour, and plain flour to the mixture. Mix well until the chicken pieces are coated evenly. Allow it to marinate for about 20 minutes.
2. Fry the Chicken:
   • Heat oil in a frying pan over medium heat. Once the oil is hot, fry the marinated chicken pieces in batches for about 10 minutes until they are cooked through and golden brown.
   • Remove and set aside on paper towels to drain excess oil.

Biryani Masala

Ingredients:

• 1/2 cup Oil
• 1 tbsp Mustard seeds
• 2 Onions, finely chopped
• 2 Black cardamoms
• 4 Green cardamoms
• Few Peppercorns
• Few Cloves
• Handful of fresh curry leaves (or dry if fresh isn’t available)
• 3 Green chilies, slit lengthwise
• 1 tbsp Kashmiri red chili powder
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 tbsp Curry powder
• 1 tsp Turmeric powder
• 3 tbsp Dhania jeera powder
• 1 cup Halved cherry tomatoes
• 1/2 cup Full-fat yogurt

Instructions:

1. Prepare the Masala:
   • In a separate pan, heat 1/2 cup oil. Add mustard seeds and let them splutter for a couple of minutes.
   • Add chopped onions and sauté until translucent and lightly golden, about 10 minutes.
   • Add black cardamoms, green cardamoms, peppercorns, cloves, and curry leaves. Let them infuse into the oil for about 3 minutes.
   • Add slit green chilies and cook for a few more minutes until aromatic.
   • Introduce Kashmiri red chili powder, garlic paste, ginger paste, curry powder, and turmeric powder. Mix well and cook for about 5 minutes.
   • Add halved cherry tomatoes and cook until they soften.
   • Pour in the full-fat yogurt, mix thoroughly, and then add the previously fried chicken pieces. Cover and let it simmer on low heat for 5 minutes, ensuring the chicken is heated through.

Rice

Ingredients:

• 2 cups Basmati rice, soaked for 1 hour and drained
• Water for boiling
• Few drops of oil
• 1 tbsp Salt
• Cloves, peppercorns, cardamom, and cumin (for boiling rice)

Instructions:

1. Cook the Rice:
   • In a large pot of boiling water, add a few drops of oil, salt, and whole spices (cloves, peppercorns, cardamom, and cumin).
   • Add the soaked and drained basmati rice. Cook until the rice is 80% done, usually around 10 minutes. Drain and set aside.

Assembly

Ingredients:

• 2 tbsp Melted ghee
• Orange and red food colouring
• 1 Lime, sliced
• Fresh curry leaves
• Green chilies
• Fried onions
• Chopped coriander

Instructions:

1. Layer the Biryani:
   • In a heavy-bottomed pan, spread all the cooked rice evenly over the chicken masala.
   • Drizzle melted ghee over the rice and sprinkle orange and red food coloring for an attractive look.
   • Top with sliced lime, fresh curry leaves, slit green chilies, fried onions, and chopped coriander.
   • Cover the pan tightly with foil or a lid. Cook on low heat for 20 minutes to allow the flavours to meld and the rice to finish cooking.
   • Once done, gently fluff up the rice layers.

Serve this Chicken 65 Biryani hot, garnished with fresh coriander and a squeeze of lime. This dish is perfect for sharing at family gatherings or special occasions.

Thank you for joining me in creating this delightful Chicken 65 Biryani.

Happy cooking

Chicken 65 Biryani

Chicken 65 Biryani. This dish combines the spicy, crispy goodness of Chicken 65 with the aromatic and rich layers of biryani, creating a culinary masterpiece that’s perfect for any occasion.

Author: Burmawala Kitchen Cooking Method: Curry, Frying Cuisine: Indian, Pakistani Courses: Dinner Recipe Keys: High Protein Non Vegetarian

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Prep Time 15 mins Cook Time 60 mins Total Time 1 hr 15 mins Difficulty: Intermediate Estimated Cost: $ 15 Best Season: Suitable throughout the year

Ingredients

Servings

Chicken 65 Marinade

• 1 kg Chicken breast, cut into large cubes
• 1 tbsp Salt
• 1 tbsp Kashmiri red chili powder
• 1 tsp Turmeric powder
• 1 tbsp Minced ginger
• 1 tbsp Minced garlic
• 1 tbsp Black pepper powder
• ¹⁄₂ tsp Red food coloring
• 1 tbsp Freshly chopped curry leaves
• Few drops of oil
• ¹⁄₄ cup Corn flour
• ¹⁄₄ cup Plain flour
• Oil for frying

Biryani Masala

• ¹⁄₂ cup Oil
• 1 tbsp Mustard seeds
• 2 Onions, finely chopped
• 2 Black cardamoms
• 4 Green cardamoms
• Few Peppercorns
• Few Cloves
• Handful of fresh curry leaves (dry if fresh isn't available)
• 3 Green chilies (slit lengthwise)
• 1 tbsp Kashmiri red chili powder
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 tbsp Curry powder
• 1 tsp Turmeric powder
• 3 tbsp Dhania jeera powder
• 1 cup Halved cherry tomatoes
• ¹⁄₂ cup Full-fat yogurt

Rice

• 2 cups Basmati rice (soaked for 1 hour and drained)
• Water for boiling
• Few drops of oil
• 1 tbsp Salt
• Cloves, peppercorns, cardamom, and cumin (for boiling rice)

Assembly

• 2 tbsp Melted ghee
• Orange and red food colouring
• 1 Lime (sliced)
• Fresh curry leaves
• Green chilies
• Fried onions
• Chopped coriander

Cooking Chicken 65

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Marinate the Chicken:

1. In a large mixing bowl, combine the chicken cubes with salt, Kashmiri red chili powder, turmeric powder, minced ginger, minced garlic, black pepper powder, red food colouring, and chopped curry leaves.
2. Mix thoroughly to coat the chicken evenly.
3. Add a few drops of oil, corn flour, and plain flour to the mixture. Mix well until the chicken pieces are coated evenly. Allow it to marinate for about 20 minutes.

4. Remove and set aside on paper towels to drain excess oil.

Fry the Chicken:

1. Heat oil in a frying pan over medium heat. Once the oil is hot, fry the marinated chicken pieces in batches for about 10 minutes until they are cooked through and golden brown.

Biryani Masala

Prepare the Masala:

1. In a separate pan, heat 1/2 cup oil. Add mustard seeds and let them splutter for a couple of minutes.
2. Add chopped onions and sauté until translucent and lightly golden, about 10 minutes.
3. Add black cardamoms, green cardamoms, peppercorns, cloves, and curry leaves. Let them infuse into the oil for about 3 minutes.
4. Add slit green chilies and cook for a few more minutes until aromatic.
5. Introduce Kashmiri red chili powder, garlic paste, ginger paste, curry powder, and turmeric powder. Mix well and cook for about 5 minutes.
6. Add halved cherry tomatoes and cook until they soften.
7. Pour in the full-fat yogurt, mix thoroughly, and then add the previously fried chicken pieces. Cover and let it simmer on low heat for 5 minutes, ensuring the chicken is heated through.

Rice

Cook the Rice:

1. In a large pot of boiling water, add a few drops of oil, salt, and whole spices (cloves, peppercorns, cardamom, and cumin).
2. Add the soaked and drained basmati rice.
3. Cook until the rice is 80% done, usually around 10 minutes.
4. Drain and set aside.

Assembly

Layer the Biryani:

1. In a heavy-bottomed pan, spread all the cooked rice evenly over the chicken masala.
2. Drizzle melted ghee over the rice and sprinkle orange and red food coloring for an attractive look.
3. Top with sliced lime, fresh curry leaves, slit green chilies, fried onions, and chopped coriander.
4. Cover the pan tightly with foil or a lid.
5. Cook on low heat for 20 minutes to allow the flavours to meld and the rice to finish cooking.
6. Once done, gently fluff up the rice layers.

Keywords: Chicken 65 Biryani, Chicken Biryani, Chicken Tikka Biryani, Biryani, Rice