Chicken 65 Biryani
Serves 1
Directions
- 1Wash and soak 1.5 cups of rice for 30 minutes to 1 hour.
- 2Marinate 500g boneless chicken with salt, red chilli powder, turmeric, pepper powder, coriander powder, ginger garlic paste, curd, lemon juice, maida, corn flour, egg, and a pinch of red food color for 30 minutes.
- 3In a pot, take 2 liters of water, add biryani masalas, 2 tbsp salt, and 1 tsp oil, and bring it to a boil.
- 4Add the soaked rice to the boiling water, squeeze half a lemon, and cook until 90% done.
- 5Strain the rice and spread it on a plate to cool.
- 6Deep fry the marinated chicken until cooked, ensuring not to overcook it.
- 7For the biryani masala, combine ginger garlic paste, salt, red chilli powder, pepper powder, coriander powder, biryani masala, kasuri methi, lemon juice, coriander, mint, 1 small tomato (optional, for gravy), 1/3 cup curd, and 2 sliced green chillies in a bowl.
- 8In another pan, heat 1/4 cup oil and sauté 2 thinly sliced onions until brown.
- 9Add the prepared biryani masala mixture and cook until the tomato softens and oil separates.
- 10Add the fried chicken pieces and mix well.
- 11Pour a little water for gravy and mix.
- 12Remove half of the chicken mixture from the pan.
- 13Spread half of the cooked rice over the remaining chicken.
- 14Pour half of a tea glass of milk mixed with a pinch of turmeric over the rice.
- 15Pour half of 1/4 cup of the rice-cooked water over the rice.
- 16Spread the remaining chicken mixture evenly.
- 17Cover with the remaining rice.
- 18Pour the remaining milk, remaining rice-cooked water, and 1 tablespoon of ghee.
- 19Garnish with coriander leaves.
- 20Cover and cook on low heat for 15 minutes.
- 21Turn off the stove and let it rest for another 15 minutes before opening.
Ingredients
- 1.5 cups Rice
- 500 g Boneless chicken
- 1 tsp Salt
- 1 tsp Red chilli powder
- 0.125 tsp Turmeric
- 0.5 tsp Pepper powder
- 1 tsp Coriander powder
- 0.5 tbsp Ginger garlic paste
- 1 tbsp Curd
- 1 tbsp Lemon juice
- 2 tbsp Corn Flour
- 2 tbsp All purpose Flour
- 1 Egg
- 1 pinch Red Food colour
- 2 L Water
- Biryani masalas
- 2 tbsp Salt
- 1 tsp Oil
- 0.5 Lemon
- 1 tsp Ginger garlic paste
- 1 tsp Salt
- 1 tsp Red chilli powder
- 0.5 tsp Pepper powder
- 1 tsp Coriander powder
- 1 tsp Biryani masala
- Kasuri Methi
- 1 tbsp Lemon juice
- Coriander
- Mint
- 1 small Tomato
- 0.33 cup Curd
- 2 Green chillies, sliced
- 0.25 cup Oil
- 2 Onions, thinly sliced
- 1 tea glass Milk with turmeric
- 1 tbsp Ghee
Equipment
PotPlateDeep fryerBowlPan
Tips
- Do not overcook the chicken while deep frying.
- Ensure the water for cooking rice is as salty as sea water for flavorful rice.
- Do not keep the strained rice in the strainer, spread it on a plate to keep it fluffy.
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