Chicken 65 biryani

Name: Chicken 65 biryani
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg chicken, bone-in pieces; 2 tbsp. ginger-garlic paste, divided; 1 tsp. chilli powder; 2 tsp. salt, divided; 1 tsp. turmeric; 1 tsp. cumin powder; 1 tsp. garam masala; 1 egg; 1 tbsp. corn flour/starch; 1 tbsp. all-purpose flour; 1/4 cup+1 tbsp. oil, divided; 2 onions, sliced; 3 green chillies; 4 dry red chillies; 1 tbsp. Kashmiri chilli powder; 1 tbsp. biryani masala; 1 tbsp. lemon juice; 3 cups rice, washed, soaked 20 minutes, drained; 2 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Chicken 65 Biryani is a flavourful dish that combines the spicy, deep-fried Chicken 65 with aromatic basmati rice. This recipe involves marinating the chicken, frying it separately, and then layering it with the rice for a delicious meal.

This Chicken 65 Biryani is not only rich in flavour but also visually appealing with its layers of aromatic rice and spicy chicken. Enjoy this delightful dish with raita or salad for a complete meal!
Video recipe at: https://youtu.be/LQJok7n_m50

Sarvat Hanif @sarvathanif

Saved

Ingredients

1 hour

6 servings

1 kgchicken, bone-in pieces
2 tbsp.ginger-garlic paste, divided
1 tsp.chilli powder
2 tsp.salt, divided
1 tsp.turmeric
1 tsp.cumin powder
1 tsp.garam masala
1egg
1 tbsp.corn flour/starch
1 tbsp.all-purpose flour
1/4cup+1 tbsp. oil, divided
2onions, sliced
3green chillies
4dry red chillies
1 tbsp.Kashmiri chilli powder
1 tbsp.biryani masala
1 tbsp.lemon juice
3 cupsrice, washed, soaked 20 minutes, drained
2 tbsp.cilantro, chopped

Saved

Steps

1 hour

1

In a bowl add chicken, 1 tablespoon ginger-garlic paste, 1 teaspoon salt, chilli powder, turmeric, cumin powder, garam masala, egg, corn flour/starch and flour. Mix well to coat chicken.
2

Heat oil and fry chicken till golden and crisp. Remove and set aside.
3

Boil water with bay leaves, cinnamon, star anise, cloves, pepper corns, 1 tablespoon oil and salt.
4

Add rice and boil. Cook rice till 80% done.
5

Heat oil and add cumin seeds and dry chillies. Crackle.
6

Add onions and green chillies. Sauté till onions are golden.
7

Add 1 tablespoon ginger-garlic paste. Fry 1 minute.
8

Add yogurt, Kashmiri chilli powder and biryani masala. Cook till oil separates.
9

Add fried chicken and lemon juice, mix well.
10

Add rice and scatter cilantro on top. Cover and simmer 10 minutes.
11

Fluff and serve.