Chicken 65 Biryani
Chicken 65 biryani is two favourites in one pot: crispy, spicy Chicken 65 folded into a tangy yoghurt and tomato masala, then layered with fragrant basmati rice and steamed until the flavours come together.
Aamna makes it in four parts: the Chicken 65, the biryani masala, the rice and the layering. It feeds about six people, so it's one for family gatherings.
Why this recipe works
- Chicken that stays crispy. The chicken is coated in corn flour and plain flour before frying, so it keeps its bite in the biryani.
- Curry leaves all the way through. They go into the marinade, the masala and on top, for that classic Chicken 65 flavour.
- Mustard seeds and cherry tomatoes. They give the masala a tangy, lively base that suits the spicy chicken.
Tips for the best chicken 65 biryani
- Soak the rice. Give it an hour in water, then boil until about 80% cooked. It finishes cooking on top of the masala.
- Fry in batches. A crowded pan steams the chicken instead of crisping it.
- Seal the pot. Cover tightly with foil or a lid for the last 20 minutes so the steam cooks the rice through.
- Food colouring is optional. It's only there for looks, so leave it out if you like.
- Want it milder? Use fewer green chillies and less chilli powder.
What to serve with chicken 65 biryani
Serve with a squeeze of lime, a cooling raita and a simple onion and cucumber salad. For a gentler biryani, try our classic chicken biryani, or the tangy, onion-free Karachi chicken biryani.
Chicken 65 Biryani FAQs
What is chicken 65 biryani?
It is a biryani made with Chicken 65, a spicy fried chicken dish from South India. The crispy chicken is mixed into a yoghurt masala, layered with basmati rice and steamed.
Is chicken 65 biryani spicy?
It has a good kick from Kashmiri chilli, black pepper and green chillies. For less heat, cut back on the green chillies and chilli powder.
Can I make the Chicken 65 without deep frying?
Yes. Our Chicken 65 in the oven bakes the chicken instead. Add it to the masala in the same way.
How many people does it serve?
About six people as a main course.
You'll find the full ingredients, the method and our step-by-step video in the recipe card below.
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.
- 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
- 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
- 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)
- 2 tbsp Melted ghee
- Orange and red food colouring
- 1 Lime (sliced)
- Fresh curry leaves
- Green chilies
- Fried onions
- Chopped coriander
- 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:- 5
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- 6
Prepare the Masala:- 7
In a separate pan, heat 1/2 cup oil. Add mustard seeds and let them splutter for a couple of minutes.- 8
Add chopped onions and sauté until translucent and lightly golden, about 10 minutes.- 9
Add black cardamoms, green cardamoms, peppercorns, cloves, and curry leaves. Let them infuse into the oil for about 3 minutes.- 10
Add slit green chilies and cook for a few more minutes until aromatic.- 11
Introduce Kashmiri red chili powder, garlic paste, ginger paste, curry powder, and turmeric powder. Mix well and cook for about 5 minutes.- 12
Add halved cherry tomatoes and cook until they soften.- 13
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- 14
Cook the Rice:- 15
In a large pot of boiling water, add a few drops of oil, salt, and whole spices (cloves, peppercorns, cardamom, and cumin).- 16
Add the soaked and drained basmati rice.- 17
Cook until the rice is 80% done, usually around 10 minutes.- 18
Drain and set aside.Assembly- 19
Layer the Biryani:- 20
In a heavy-bottomed pan, spread all the cooked rice evenly over the chicken masala.- 21
Drizzle melted ghee over the rice and sprinkle orange and red food coloring for an attractive look.- 22
Top with sliced lime, fresh curry leaves, slit green chilies, fried onions, and chopped coriander.- 23
Cover the pan tightly with foil or a lid.- 24
Cook on low heat for 20 minutes to allow the flavours to meld and the rice to finish cooking.- 25
Once done, gently fluff up the rice layers.Chicken 65 Biryani, Chicken Biryani, Chicken Tikka Biryani, Biryani, Rice Aamna Bawa - 2