Chicken 65 biryani recipe/ chicken 65 style biryani recipe:

CHICKEN 65 BIRYANI is a perfect recipe for any get together and parties. This delicious recipe is different from regular biryani. Chicken 65 is a spicy, delicious and hot south Indian boneless chicken starter. It is made by marinating and frying chicken bites coated with flour, curry leaves and spices.

CHICKEN 65 BIRYANI is a special kind of biryani, in which the cooked rice layered with chicken 65, masala and other spices, and cooked with perfection. The process looks lengthy but the result is awesome.

For preparing CHICKEN 65 BIRYANI first make chicken 65 (the recipe which I have posted) and then prepare base biryani masala along with biryani rice. Then combine all three steps and cooked in a dum style by giving layers.

Ingredients for making chicken 65 biryani:

INGREDIENTS FOR MAKING CHICKEN 65:

· Boneless chicken- 500 grams

· Ginger-garlic paste – 1 tbsp

· Salt

· Kashmiri red chili powder – 1 tsp

· Red chili powder – 1 tsp

· Garam masala – ½ tsp

· Turmeric powder – ½ tsp

· Black pepper powder – 1 tsp

· Lemon juice – 2 tbsp

· Soy sauce – 1 tsp

· Corn flour – 2 tbsp

· Maida or refined flour – 2 tbsp

· Egg -1

· Oil for deep-frying

For tempering:

· Oil – 2 tsp

· Chopped garlic – 2 tbsp

· Curry leaves – 2 tbsp

· Green chili – 3 to 4

· Chili – garlic sauce – 1 tbsp

INGREDIENTS FOR MAKING MASALA:

· Ghee – 2 tbsp

· Ginger-garlic paste – 2 tbsp

· Onion (FRIED) – ½ cup

· Tomatoes – 2 (finely chopped)

· Curd – ½ cup

· Turmeric powder – 1 tsp

· Coriander powder – 2 tsp

· Cumin powder – ½ tsp

· Red chili powder – 2 tsp

· Biryani masala – 2 tsp

· Chopped coriander leaves – 2 tbsp

· Chopped mint leaves – 2 tsp

INGREDIENTS FOR GARNISHING:

· Yellow food colour dissolved in water (optional)

· Fried onion – ½ cup

· Saffron soaked in milk for flavour

· Chopped coriander leaves – 2 tbsp

· Ghee – 1 tbsp

Ingredients for making rice:

1. Basmati rice – 2 cups

2. Ghee – 1 tsp

3. Salt

4. Bay leaves – 2

5. Cardamom – 2

6. Cinnamon- 1 stick

7. Black pepper – ½ tsp

8. Cumin seeds – ½ tsp

How to make chicken 65 biryani:

Step-1:

for makeing chicken 65:

· Clean the chicken pieces properly and put the chicken in a big bowl.

· FOR MARINATION : Add salt, chili powder, Kashmiri chili powder, turmeric powder, black pepper powder, garam masala, ginger garlic paste and lemon juice. Mix very well and keep it aside for at least 30 minutes for marination.

· Now add corn flour, refined flour and egg and mix well.

· Chop garlic and green chili.

· Heat oil in a kadhai or pan for deep-frying the marinated chicken pieces.

· Now add the marinated chicken pieces in the hot oil one by one.

· Fry the chicken pieces until it cooked properly and become golden brown in colour.

· Fry all chicken in batches and keep on a plate.

· Again, heat 2 tbsp oil in a pan and add chopped garlic in it. Saute for a while.

· Add curry leaves and green chili and saute.

· Add chili garlic sauce.

· Add fried chicken in the sauce and toss it nicely until all the ingredients coated on chicken pieces.

· Chicken 65 is ready. Transfer it to a plate and keep aside.

Step-2:

For making rice:

· Wash the rice and soak for 30 minutes.

· In a big pot, heat water and add salt, ghee, all sabut garam masalas and soaked rice.

· Let the rice cook until 90 percent done.

· Drain rice from water by using a colander and keep aside.

Step-3:

For making base masala of biryani:

· Heat 2 tbsp of ghee in a kadhai.

· Add fried onion, tomatoes and ginger-garlic paste. Fry the masala until the raw smell of ginger- garlic goes away and the tomatoes become soft and mushy.

· Now add coriander powder, cumin powder, red chili powder, biryani masala and turmeric powder. Mix well.

· Add curd and mix well.

· Fry the masala until the oil separated from masala.

· Add chopped coriander and mint leaves.

· Now add fried chicken pieces in masala and mix well.

Step-4:

For layering the biryani:

· Transfer half of chicken and masala to a plate from kadhai. On another half of chicken spread half of boiled rice with chopped coriander leaves, fried onion, little biryani masala. Again, put a layer of chicken and masala we had kept on plate on rice. Then add remaining boiled rice and top with fried onion, biryani masala and chopped coriander leaves.

· Add food colour dissolved water and soaked saffron.

· Cover it with a foil paper and cover the lid. Cook the biryani on slow flame for about 10 minutes.

· After 10 minutes switch off the flame and give 5 minutes standing time to the biryani.

· Serve hot with raita and gravy.

niv's kitchen

Friday 13 March 2020