Chicken 65 Biryani

Name: Chicken 65 Biryani
Total time: 5400 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 1/2 kg chicken, boneless, cubes; To taste salt; 1/2 tsp. turmeric; 1 tsp. chilli powder; 1 tsp. cumin powder; 1 tsp. coriander powder; 1 tsp. pepper powder; 8 tbsp. tandoori tikka masala, divided; 4 tbsp. ginger-garlic paste, divided; 2 tbsp. corn starch/flour; 1 egg white; 1 cup yogurt; 1 tbsp. chilli sauce; 1 tbsp. soy sauce; 2-3 tbsp. hot sauce; 2 tbsp. green chillies, minced, divided; 1 lemon, juiced; 1 cup oil; 2 onions, sliced; 1 tbsp. curry leaves; 1 bay leaf; 1 tsp. cumin seeds; 5 cloves; 1 stick cinnamon; 1 blade mace; 1 star anise; 2 cups rice, washed, soaked 1 hour, drained; As required cilantro, chopped; As required mint leaves, chopped; 1 tbsp. yellow food colour

Sarvat Hanif @sarvathanif

Canada

Chicken 65 Biryani is a fusion combines the fiery flavours of Chicken 65 with the royal richness of biryani, creating a meal that’s spicy, aromatic, and incredibly satisfying.
Instead of regular chicken gravy, crispy Chicken 65 pieces are layered between fragrant basmati rice and flavourful masala. The result? Every bite is packed with smoky spices, juicy chicken, and the unmistakable aroma of dum-style biryani.
When I served this, my husband asked “why 65?” and I was happy that I had done my research!
Chicken 65 is the invention of A. M. Buhari of the Buhari Hotel chain in India. One myth states that the dish contains 65 chili peppers. Another account claims to relate to a requirement for the meat to be from 65-day-old chicken. Still others claim that it means 65 pieces of chicken.
Whether you’re planning a weekend family dinner or simply craving restaurant-style food at home, this recipe delivers big flavour with surprisingly simple steps.

Sarvat Hanif @sarvathanif

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Ingredients

1 hour 30 minutes

5-6 servings

1/2 kgchicken, boneless, cubes
To tastesalt
1/2 tsp.turmeric
1 tsp.chilli powder
1 tsp.cumin powder
1 tsp.coriander powder
1 tsp.pepper powder
8 tbsp.tandoori tikka masala, divided
4 tbsp.ginger-garlic paste, divided
2 tbsp.corn starch/flour
1egg white
1 cupyogurt
1 tbsp.chilli sauce
1 tbsp.soy sauce
2-3 tbsp.hot sauce
2 tbsp.green chillies, minced, divided
1lemon, juiced
1 cupoil
2onions, sliced
1 tbsp.curry leaves
1bay leaf
1 tsp.cumin seeds
5cloves
1 stickcinnamon
1blade mace
1star anise
2 cupsrice, washed, soaked 1 hour, drained
As requiredcilantro, chopped
As requiredmint leaves, chopped
1 tbsp.yellow food colour

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Steps

1 hour 30 minutes

1

In a bowl add the chicken and mix with salt, turmeric, chilli powder, cumin powder, coriander powder, pepper powder, 4 tablespoons tandoori tikka masala, 2 tablespoons ginger-garlic paste, corn starch/flour and egg white.
2

Marinate for 1 hour, if desired.
3

Heat oil over high flame and fry the chicken in batches, for 4 minutes per side or till golden brown. Remove and set aside.
4

In a small bowl combine yogurt, chilli sauce, soy sauce, hot sauce, 1 tablespoon green chillies, and lemon juice. Set aside.
5

Add 1 cup oil from the oil in a large pot and saute the onions till pink and soft.
6

Add the curry leaves and mix for 1 minute.
7

Add the ginger-garlic paste, green chillies, and tandoori tikka masala. Mix well for 1 minute.
8

Add the spiced yogurt and cook till oil separates.
9

Add the fried chicken and mix well. Set aside.
10

Bring a pot of water to a boil with bay leaf, cumin seeds, cloves, cinnamon, mace and star anise.
11

Add rice and cook till 90% done. Drain.
12

Layer the rice over the chicken and scatter coriander and mint leaves and drizzle food colour.
13

Cover and simmer (dum) for 20 minutes.
14

Gently mix and serve with salad and raita.