{"id":2071,"date":"2020-05-25T04:46:51","date_gmt":"2020-05-25T04:46:51","guid":{"rendered":"http:\/\/desertfoodfeed.com\/?p=2071"},"modified":"2022-07-12T17:58:17","modified_gmt":"2022-07-12T13:58:17","slug":"chicken-65-biryani","status":"publish","type":"post","link":"https:\/\/desertfoodfeed.com\/ta\/chicken-65-biryani\/","title":{"rendered":"\u0b9a\u0bbf\u0b95\u0bcd\u0b95\u0ba9\u0bcd 65 \u0baa\u0bbf\u0bb0\u0bbf\u0baf\u0bbe\u0ba3\u0bbf"},"content":{"rendered":"\n

Chicken 65 Biryani <\/strong>| Tasty and Easy Recipe | with step-by-step photos & video. A special kind of biryani where the cooked rice is layered with fried chicken masala and other spices. Further dum cooked with perfection.<\/p>\n\n\n\n

I had already made a blog on chicken 65 recipe<\/a>. Chicken 65 Biryani is different from our regular biryani. If you see the whole process it will look lengthy, but it is worth trying<\/p>\n\n\n\n

To simplify the process of making this recipe, I have divided the recipe into four parts.<\/p>\n\n\n\n

  1. Preparation of Chicken 65<\/li>
  2. Biryani masala<\/li>
  3. Rice preparation<\/li>
  4. Dum cooking<\/li><\/ol>\n\n\n\n

    In the first part we marinate the chicken pieces (bone or boneless), & then shallow frying. Mean while we cook rice with some spices & prepare biryani masala. Then finally we layer our biryani & dum cook. Let us see how it is done. We are preparing pineapple raita to be served along with our chicken65 biryani. Let us see how it is done. <\/p>\n\n\n

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    Chicken 65 Biryani | Tasty | Easy<\/h2>Course: Main<\/mark><\/span>Cuisine: Indian<\/mark><\/span>Difficulty: Medium<\/mark><\/span><\/div>
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    30<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    40<\/p>minutes<\/span><\/div>

    <\/span>Total time<\/span>

    1<\/p>hour <\/span>

    10<\/p>minutes<\/span><\/div><\/div><\/div>

    Chicken 65 Biryani<\/mark> <\/strong>| Tasty | Easy | with step by step photos & video. A special kind of biryani where the cooked rice is layered with fried chicken masala and other spices.<\/p>

    Ingredients<\/h3>
    • To make Chicken65<\/strong><\/li>
    • <\/span>

      500gms Chicken<\/span><\/p><\/li>

    • <\/span>

      2tsp Ginger garlic paste<\/span><\/p><\/li>

    • <\/span>

      Fresh curry leaves<\/span><\/p><\/li>

    • <\/span>

      1tsp pepper powder<\/span><\/p><\/li>

    • <\/span>

      1\/2tsp garam masala<\/span><\/p><\/li>

    • <\/span>

      1tsp coriander powder<\/span><\/p><\/li>

    • <\/span>

      1\/2tsp cumin powder<\/span><\/p><\/li>

    • <\/span>

      1tsp Kashmiri chilly powder<\/span><\/p><\/li>

    • <\/span>

      1\/2tbsp corn flour<\/span><\/p><\/li>

    • <\/span>

      1\/2tbsp maida<\/span><\/p><\/li>

    • <\/span>

      2tsp oil<\/span><\/p><\/li>

    • <\/span>

      Salt to taste<\/span><\/p><\/li>

    • For Chicken65 Biryani<\/strong><\/li>
    • <\/span>

      2cups basmati rice<\/span><\/p><\/li>

    • <\/span>

      1tsp ginger crushed<\/span><\/p><\/li>

    • <\/span>

      1tsp garlic crushed<\/span><\/p><\/li>

    • <\/span>

      3tbsp coriander leaves<\/span><\/p><\/li>

    • <\/span>

      2tbsp mint leaves chopped<\/span><\/p><\/li>

    • <\/span>

      2nos green chillies<\/span><\/p><\/li>

    • <\/span>

      1stick cinnamon<\/span><\/p><\/li>

    • <\/span>

      3nos cardamom<\/span><\/p><\/li>

    • <\/span>

      \u00bd star anise<\/span><\/p><\/li>

    • <\/span>

      1\/4tsp shah jeera<\/span><\/p><\/li>

    • <\/span>

      1\/2piece mace<\/span><\/p><\/li>

    • <\/span>

      21\/2cups water<\/span><\/p><\/li>

    • <\/span>

      Salt as required<\/span><\/p><\/li>

    • <\/span>

      11\/2tbsp+1tbsp oil\/ghee<\/span><\/p><\/li>

    • <\/span>

      2tbsp butter\/ghee<\/span><\/p><\/li>

    • <\/span>

      1tbsp biryani\/meat masala<\/span><\/p><\/li>

    • <\/span>

      1pinch saffron(optional)<\/span><\/p><\/li>

    • <\/span>

      2 nos medium onion<\/span><\/p><\/li>

    • <\/span>

      1\/2cup pineapple<\/span><\/p><\/li>

    • <\/span>

      1\/2tsp sugar<\/span><\/p><\/li>

    • <\/span>

      \u00bd+1\/2cup curd<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • <\/strong>To make chicken 65<\/strong>
        Marination<\/li>
      • Take 500gms chicken in a bowl. You can prefer either boneless\/with bones.<\/li>
      • Marinate chicken pieces with 2tsp ginger garlic paste, 2sprigs curry chopped leaves, 1tsp pepper powder, 1\/2tsp garam masala, 1tsp coriander powder, 1\/2tsp cumin powder, 1tbsp Kashmiri chilly powder & 1tsp salt.<\/li>
      • Mix well & make sure all chicken pieces are marinated properly.<\/li>
      • Now add 1\/2tbsp corn flour, 1\/2tbsp maida & 2tsp oil to this mix. Combine everything well using our hands. [ Do not add more cornflour\/ maida than the proportions mentioned here]. Rest this marinated pieces for 10min.<\/li>
      • Shallow Frying<\/strong><\/li>
      • Now heat a kadai & add oil for shallow frying the chicken pieces.<\/li>
      • In medium flame, lets cook the pieces on both sides till its golden brown.<\/li>
      • Now chicken 65 is ready & keep it aside.<\/li>
      • For Preparing Biryani<\/strong><\/li>
      • Let us fry 2nos thinly sliced medium onions in the same oil until it turns golden brown & keep it aside.[If you like to use cashews\/raisins for biryani, fry at this stage]<\/li>
      • To cook rice let us take a pan & add 11\/2tbsp oil\/ghee, followed by 1tsp crushed ginger, 1tsp garlic crushed, 3tbsp chopped coriander leaves, 2tbsp chopped mint leaves, 2nos finely chopped green chilies, & all spices. (1stick cinnamon,3nos cardamom, \u00bd star anise, 1\/4tsp shah jeera, 3nos cloves, 1\/2piece mace,1bay leaf)<\/li>
      • Add in 2 cups basmati rice already soaked in water for 15min. Spread the rice as a layer.<\/li>
      • Followed by 21\/2cups water mixed with salt required for rice.<\/li>
      • Add in 11\/2tbsp oil\/ghee at the top layer.<\/li>
      • Now switch on the flame. When water starts to boil, turn flame to medium heat. Cover the pan with a lid & wait for 15min.(Cooking time of rice varies for different varieties of rice)<\/li>
      • Check in intervals if water is absorbed by the rice completely in the pan. (In 15 min my rice was 85% cooked.)<\/li>
      • Now take 1cup curd in a bowl & mix it well with 1tbsp biryani masala\/meat masala, 1\/4tsp salt & 2tbsp melted butter. Add this paste above the rice & spread it evenly.<\/li>
      • For getting a yellow shade for biryani, mix 1pinch of saffron with 1tsp water & pour this over the curd layer.[this step is optional, or instead of saffron you can mix turmeric with water]<\/li>
      • As the next layer add in the fried chicken pieces, followed by fried onions.<\/li>
      • Now put the lid on and cook for 15 min in low flame.(If you need to add biryani \/pineapple essence add at this stage.)<\/li>
      • Once done, switch off flame & gently mix all the layers without disturbing rice much. Let us close the lid & rest the biryani for another 10min. By doing so all the flavors will be mixed evenly in the biryani & it becomes aromatic.<\/li>
      • Let us serve biryani with onion\/ pineapple raita for more taste.<\/li>
      • Pineapple Raita<\/strong><\/li>
      • Take 1cup curd in a bowl. Add in 1\/4tsp salt, 1\/2tsp sugar,& 1\/2cup finely chopped pineapple & mix well.(if you need, you can add chilly powder\/coriander leaves\/cumin powder in to the mix. ) Our raita is ready to be served with biryani.<\/li><\/ul><\/div>

        Recipe Video<\/h3>