Chicken 65 Biryani

Serves 1
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Directions

  1. 1Wash and soak 1.5 cups of rice for 30 minutes to 1 hour.
  2. 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.
  3. 3In a pot, take 2 liters of water, add biryani masalas, 2 tbsp salt, and 1 tsp oil, and bring it to a boil.
  4. 4Add the soaked rice to the boiling water, squeeze half a lemon, and cook until 90% done.
  5. 5Strain the rice and spread it on a plate to cool.
  6. 6Deep fry the marinated chicken until cooked, ensuring not to overcook it.
  7. 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.
  8. 8In another pan, heat 1/4 cup oil and sauté 2 thinly sliced onions until brown.
  9. 9Add the prepared biryani masala mixture and cook until the tomato softens and oil separates.
  10. 10Add the fried chicken pieces and mix well.
  11. 11Pour a little water for gravy and mix.
  12. 12Remove half of the chicken mixture from the pan.
  13. 13Spread half of the cooked rice over the remaining chicken.
  14. 14Pour half of a tea glass of milk mixed with a pinch of turmeric over the rice.
  15. 15Pour half of 1/4 cup of the rice-cooked water over the rice.
  16. 16Spread the remaining chicken mixture evenly.
  17. 17Cover with the remaining rice.
  18. 18Pour the remaining milk, remaining rice-cooked water, and 1 tablespoon of ghee.
  19. 19Garnish with coriander leaves.
  20. 20Cover and cook on low heat for 15 minutes.
  21. 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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