Chicken 65 Biryani

Marinade for Chicken 65: Marinating the Chicken 65

1In a bowl, combine yogurt (¼ cup), ginger-garlic paste (1 tablespoon), red chili powder (1 teaspoon), turmeric powder (½ teaspoon), garam masala (1 teaspoon), cumin powder (½ teaspoon), coriander powder (½ teaspoon), and salt. Mix well.

2Add 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.

3Frying the Chicken 65 Heat oil in a deep frying pan or kadai over medium-high heat.

4Once 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

1Wash the basmati rice (2 cups) thoroughly under running water (4 cups) until the water (4 cups) runs clear.

2In a large pot, bring 4 cups of water (4 cups) to a boil. Add bay leaf (1), green cardamom pods (4), cloves (4), cinnamon stick, and salt.

3Add the washed basmati rice (2 cups) to the boiling water (4 cups) and cook until the rice is 70-80% cooked. Drain the water (4 cups) and set aside.

Biryani Masala: Preparing the Biryani Masala

1In a separate large pan, heat ghee (2 tablespoons) over medium heat.

2Add thinly sliced onions (2) and cook until they turn golden brown.

3Add green chilies (2) and ginger-garlic paste (1 tablespoon). Cook for a few minutes until fragrant.

4Add chopped tomatoes (2) and cook until they become soft and mushy.

5Add cumin powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), red chili powder (1 teaspoon), garam masala (½ teaspoon), and salt. Mix well and cook for a minute.

6Add yogurt (1 cup), mint leaves, and coriander leaves. Stir well and cook for another 2-3 minutes.

Assembling the Chicken 65 Biryani

1In a large pot, layer half of the cooked rice at the bottom. Top it with half of the prepared biryani masala.

2Place the fried Chicken 65 pieces on top of the masala layer.

3Repeat the layers with the remaining rice and masala.

4Cover 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.

5Once cooked, remove the pot from heat and let it rest for 10 minutes.

6Garnish Garnish with crispy fried onions (2), mint leaves, and coriander leaves.

7Serve the Chicken 65 Biryani hot with raita or a side salad.