Name: Chicken 65 Biriyani recipe by Priya Suresh at BetterButter
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: For Chicken 65:; 1/2 kg chicken bread pieces; 1 tsp red chilli powder; 1/2 tsp pepper powder; 1/2 tsp cumin seed powder; 1 tsp ginger-garlic paste; 1 tsp lemon juice; 1/2 tsp garam masala; 1 tsp yogurt; 2 pinch food colour; Salt to taste; Oil for deep frying; For the Biryani:; 2 cups Basmati rice; 3 cups Coconut milk; 2 nos Onions (chopped lengthwise); 3 nos Tomatoes (big and chopped finely); 1 tsp red chilli powder; 1 tbsp ginger-garlic paste; 2 nos whole spices (bay leaves, cloves, cinnamon stick, cardamom); 1 cup mint leaves (chopped); Deep fried chicken 65 pieces; Oil as required; Salt to taste; For the Masala Paste:; 15 nos Shallots; 3 nos Green chillies; 1 tsp Fennel seeds; 1 tsp garam masala powder

ABOUT Chicken 65 Biriyani RECIPE

Though this biryani sounds lengthy when it comes to the cooking process, it's really worth a try. Once the chicken pieces get deep fried in oil, half of the fried chicken pieces get cooked in spiced paste along with rice and the remaining chicken 65 are added finally once the biryani gets completely cooked and is ready to be served.

Ingredients Serving: 4

For Chicken 65:
1/2 kg chicken bread pieces
1 tsp red chilli powder
1/2 tsp pepper powder
1/2 tsp cumin seed powder
1 tsp ginger-garlic paste
1 tsp lemon juice
1/2 tsp garam masala
1 tsp yogurt
2 pinch food colour
Salt to taste
Oil for deep frying
For the Biryani:
2 cups Basmati rice
3 cups Coconut milk
2 nos Onions (chopped lengthwise)
3 nos Tomatoes (big and chopped finely)
1 tsp red chilli powder
1 tbsp ginger-garlic paste
2 nos whole spices (bay leaves, cloves, cinnamon stick, cardamom)
1 cup mint leaves (chopped)
Deep fried chicken 65 pieces
Oil as required
Salt to taste
For the Masala Paste:
15 nos Shallots
3 nos Green chillies
1 tsp Fennel seeds
1 tsp garam masala powder

Instructions

Take a bowl, mix in the red chilli powder, pepper powder, cumin seed powder, turmeric powder, salt, garam masala, foodcolour, ginger-garlic paste, lemon juice, yogurt and make a thick paste.
Add chicken pieces to this and coat the masala to all sides of the chicken. Let this marinate for at least 1 hour in the refrigerator.
Deep fry on a medium-high flame for about 6 minutes or until it turns dark brown on all sides. Drain the excess oil with tissue papers.
Soak the rice for 15 minutes, drain the water,fry the rice with a some oil until they get a shiny texture, keep aside. Grind all the ingredients given in the list 'for masala paste' with enough water as a thick paste.
Meanwhile deep fry half of the chicken 65 and keep aside. Heat enough oil in a heavy bottomed vessel, add the ghee and oil, fry the whole spices until they turn brown.
Now add the chopped onions, chopped tomatoes and ginger garlic paste with salt, saute until the raw smell goes away. Finally add the grounded masala paste, chopped mint leaves and cook for a few minutes until the raw smell goes away.
Add the chicken 65 pieces and saute for a few seconds. Now add the coconut milk and bring everything to boil.
Add the already prepared rice, cook in a medium flame for a few minutes and put the flame in simmer. Close the vessel with a lid and cover until the rice gets well cooked.
Fry the remaining chicken pieces, add this fried chicken pieces to the cooked rice before serving the biryani. Serve with any raita of your choice.

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