Ingredients: 1 kg chicken breast, cut into large cubes. 1 tablespoon salt. 1 tablespoon Kashmiri red chili powder. 1 teaspoon turmeric powder. 1 tablespoon minced ginger. 1 tablespoon minced garlic. 1 tablespoon black pepper powder. 1/2 teaspoon red food coloring. 1 tablespoon freshly chopped curry leaves. Few drops of oil. 1/4 cup corn flour. 1/4 cup plain flour. Oil for frying.
Instructions: In a large mixing bowl, combine the chicken cubes with salt, Kashmiri red chili powder, turmeric powder, minced ginger, minced garlic, black pepper powder, red food colouring, and chopped curry leaves. Mix thoroughly. Add a few drops of oil, corn flour, and plain flour to the chicken mixture. Mix well until the chicken pieces are coated evenly. Allow it to marinate for about 20 minutes. Heat oil in a frying pan over medium heat. Once the oil is hot, fry the marinated chicken pieces in batches for about 10 minutes until they are cooked through and golden brown. Remove and set aside on paper towels to drain excess oil.
Biryani Masala:
Ingredients: 1/2 cup oil. 1 tablespoon mustard seeds. 2 onions, finely chopped. 2 black cardamoms. 4 green cardamoms. Few peppercorns. Few cloves. Handful of fresh curry leaves (or dry if fresh isn’t available). 3 green chilies, slit lengthwise. 1 tablespoon Kashmiri red chili powder. 2 tablespoons garlic paste. 2 tablespoons ginger paste. 1 tablespoon curry powder. 1 teaspoon turmeric powder. 3 tbs Daya jeera. 1 cup halved cherry tomatoes. 1/2 cup full-fat yogurt.
Instructions: In a separate pan, heat 1/2 cup oil. Add mustard seeds and let them splutter for a couple of minutes. Add chopped onions and sauté until translucent and lightly golden, which usually takes about 10 minutes. Into the pan, add black cardamoms, green cardamoms, peppercorns, cloves, and curry leaves. Let them infuse into the oil for about 3 minutes. Add slit green chilies, allowing them to cook for a few more minutes until aromatic. Introduce Kashmiri red chili powder, garlic paste, ginger paste, curry powder, and turmeric powder. Mix well and cook for about 5 minutes. Add halved cherry tomatoes and cook until they soften. Pour in the full-fat yogurt, mix thoroughly, and then add the previously fried chicken pieces. Cover and let it simmer on low heat for 5 minutes, ensuring the chicken is heated through.
Rice:
Ingredients: 2 cups basmati rice, soaked for 1 hour and drained Water for boiling Few drops of oil 1 tablespoon salt Cloves, peppercorns, cardamom, and cumin (for boiling rice) Instructions:
In a large pot of boiling water, add a few drops of oil, salt, and whole spices (cloves, peppercorns, cardamom, and cumin). Add the soaked and drained basmati rice. Cook until the rice is 80% done, usually around 10 minutes. Drain and set aside.
Assembly:
Ingredients: 2 tablespoons melted ghee Orange and red food colouring 1 lime, sliced Fresh curry leaves Green chilies Fried onions Chopped coriander
Instructions: Layer the biryani in a heavy-bottomed pan. Spread all the cooked rice evenly over the chicken masala. Drizzle melted ghee over the rice and sprinkle orange and red food colouring for an attractive look. Top with sliced lime, fresh curry leaves, slit green chilies, fried onions, and chopped coriander. Cover the pan tightly with foil or a lid. Cook on low heat for 20 minutes to allow the flavors to meld and the rice to finish cooking. Once done, gently fluff up the rice layers. Serve: This Chicken 65 Biryani serves approximately 6 people as a main dish
3 Comments
This looks freaking amazing, saving this recipe. Thanks!
Um…who’s gonna tell them
[Video Recipe ](https://youtu.be/np6hpw9hLvo?si=KP1JSWt2OSVzPMMh)
Chicken 65
Ingredients:
1 kg chicken breast, cut into large cubes.
1 tablespoon salt.
1 tablespoon Kashmiri red chili powder.
1 teaspoon turmeric powder.
1 tablespoon minced ginger.
1 tablespoon minced garlic.
1 tablespoon black pepper powder.
1/2 teaspoon red food coloring.
1 tablespoon freshly chopped curry leaves.
Few drops of oil.
1/4 cup corn flour.
1/4 cup plain flour.
Oil for frying.
Instructions:
In a large mixing bowl, combine the chicken cubes with salt, Kashmiri red chili powder, turmeric powder, minced ginger, minced garlic, black pepper powder, red food colouring, and chopped curry leaves. Mix thoroughly.
Add a few drops of oil, corn flour, and plain flour to the chicken mixture. Mix well until the chicken pieces are coated evenly. Allow it to marinate for about 20 minutes.
Heat oil in a frying pan over medium heat. Once the oil is hot, fry the marinated chicken pieces in batches for about 10 minutes until they are cooked through and golden brown. Remove and set aside on paper towels to drain excess oil.
Biryani Masala:
Ingredients:
1/2 cup oil.
1 tablespoon mustard seeds.
2 onions, finely chopped.
2 black cardamoms.
4 green cardamoms.
Few peppercorns.
Few cloves.
Handful of fresh curry leaves (or dry if fresh isn’t available).
3 green chilies, slit lengthwise.
1 tablespoon Kashmiri red chili powder.
2 tablespoons garlic paste.
2 tablespoons ginger paste.
1 tablespoon curry powder.
1 teaspoon turmeric powder.
3 tbs Daya jeera.
1 cup halved cherry tomatoes.
1/2 cup full-fat yogurt.
Instructions:
In a separate pan, heat 1/2 cup oil. Add mustard seeds and let them splutter for a couple of minutes.
Add chopped onions and sauté until translucent and lightly golden, which usually takes about 10 minutes.
Into the pan, add black cardamoms, green cardamoms, peppercorns, cloves, and curry leaves. Let them infuse into the oil for about 3 minutes.
Add slit green chilies, allowing them to cook for a few more minutes until aromatic.
Introduce Kashmiri red chili powder, garlic paste, ginger paste, curry powder, and turmeric powder. Mix well and cook for about 5 minutes.
Add halved cherry tomatoes and cook until they soften.
Pour in the full-fat yogurt, mix thoroughly, and then add the previously fried chicken pieces. Cover and let it simmer on low heat for 5 minutes, ensuring the chicken is heated through.
Rice:
Ingredients:
2 cups basmati rice, soaked for 1 hour and drained
Water for boiling
Few drops of oil
1 tablespoon salt
Cloves, peppercorns, cardamom, and cumin (for boiling rice)
Instructions:
In a large pot of boiling water, add a few drops of oil, salt, and whole spices (cloves, peppercorns, cardamom, and cumin).
Add the soaked and drained basmati rice. Cook until the rice is 80% done, usually around 10 minutes. Drain and set aside.
Assembly:
Ingredients:
2 tablespoons melted ghee
Orange and red food colouring
1 lime, sliced
Fresh curry leaves
Green chilies
Fried onions
Chopped coriander
Instructions:
Layer the biryani in a heavy-bottomed pan. Spread all the cooked rice evenly over the chicken masala.
Drizzle melted ghee over the rice and sprinkle orange and red food colouring for an attractive look.
Top with sliced lime, fresh curry leaves, slit green chilies, fried onions, and chopped coriander.
Cover the pan tightly with foil or a lid. Cook on low heat for 20 minutes to allow the flavors to meld and the rice to finish cooking.
Once done, gently fluff up the rice layers.
Serve: This Chicken 65 Biryani serves approximately 6 people as a main dish