Chicken 65 Biryani is where fiery South Indian spice meets slow-cooked, aromatic rice in the ultimate comfort dish. Each forkful delivers crispy, chili-kissed chicken nestled in fragrant basmati, absorbing the richness of ghee, saffron, and whole spices.
Pair it with a refreshing Chinese Chicken Salad for a crisp contrast, or elevate the meal with a well-crafted Vesper—the citrusy botanicals cut through the biryani’s heat beautifully.
Chef tip: Flash-fry the chicken just before serving to keep that signature crunch intact. Biryani purists and spice lovers alike will appreciate this dish’s versatility—perfect for celebrations, casual feasts, or a culinary deep dive into South Indian flavors.
What Makes This Recipe Special!
- Crispy meets aromatic – The contrast between crunchy Chicken 65 and silky biryani rice is next-level good.
- The layering technique matters – Letting the chicken steam in the rice enhances its depth and flavor.
- Spice and citrus are best friends – A cold Vesper or a squeeze of lime balances the heat effortlessly.
- Leftovers? Even better! – A day in the fridge lets the spices meld into something magical.
- Aromatic overload (in the best way) – Ghee, saffron, and fried curry leaves create an unforgettable scent.
Chicken 65 Biryani Recipe
Chicken 65 Biryani is a bold and spicy fusion dish combining crispy fried chicken 65 with aromatic biryani. Marinated chicken is deep-fried to perfection, then layered with fragrant basmati rice and a rich biryani masala. Slow-cooked on dum, it results in a flavorful, indulgent meal.
Equipment
- Large mixing bowl
- Deep frying pan
- Heavy-bottomed pot
- Slotted spoon
- Strainer
- Aluminum foil or a tight-fitting lid
- Mortar and pestle
- Measuring spoons and cups
- Spatula
Ingredients
Biryani Masala
- Ghee or oil
- Ginger-garlic paste
- Sliced onions
- Chopped tomatoes
- Curry leaves
- Green chilies
Biryani
- 4 Green Chilies slit
- 500 g Basmati Rice
- A handful Curry Leaves
- A handful of chopped Fresh Coriander Leaves
- A handful of chopped Fresh Mint Leaves
- For cooking Ghee or Oil
- As needed Yellow Food Color
- 2 medium Tomatoes chopped
- 2 large Onions thinly sliced
- A pinch Saffron of Strands
Chicken Marinade
- ½ cup Yogurt
- 1 kg Chicken cut into small pieces
- Juice of 1 lemon Lemon Juice
- 1 tsp Turmeric Powder
- For frying Oil
- 2 tbsp Ginger-Garlic Paste
- salt to taste
- 2 tsp Garam Masala
- 1 tbsp Chili Powder
- 2 tsp Cumin Powder
- 1 tbsp Coriander Powder
Instructions
- To marinate the chicken, mix yogurt, ginger-garlic paste, chili powder, coriander powder, cumin powder, turmeric, garam masala, salt, and lemon juice in a bowl.
- Coat the chicken pieces thoroughly, cover, and let it marinate for at least an hour or overnight for deeper flavor.
- Heat oil in a deep pan and fry the marinated chicken in batches until golden and cooked through, then drain on paper towels.
- In a large pot, heat ghee or oil, sauté onions until golden brown, then add ginger-garlic paste and green chilies, cooking until fragrant.
- Stir in tomatoes and cook until soft, followed by curry leaves and any leftover marinade spices.
- In a separate pot, bring water to a boil with salt and whole spices like bay leaves or cardamom, then add soaked basmati rice and cook until 70% done before draining.
- To assemble, layer half of the rice in the biryani pot, add the fried chicken, pour over any remaining masala sauce, then top with the rest of the rice.
- Drizzle saffron milk or food color if using, and garnish with fresh mint and coriander.
- Seal the pot tightly with foil or a lid and cook on low heat for 30–40 minutes to allow the flavors to blend beautifully.
Notes
- For extra crispiness, double-fry the chicken 65 before layering.
- Adding a splash of kewra or rose water enhances the biryani’s aroma.
| Nutrition | Value |
| Calories | 600kcal |
| Carbohydrates | 75g |
| Fat | 25g |
| Protein | 35g |
Tips To Ease Your Job!
- Prep Ahead: Prep all ingredients in advance to streamline the cooking process.
- Even Cooking: Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- Crispy Chicken: Fry the chicken in batches to maintain crispiness and avoid overcrowding.
- Perfect Rice Texture: Soak basmati rice for at least 30 minutes for better texture and fluffiness.
