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This image shows a plate of Chicken 65 Biryani, with fluffy basmati rice and vibrant, deep red marinated chicken pieces, garnished with fresh cilantro. The dish is steaming hot, served on a white plate, with bold colors and rich aromas.

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4 people
Calories 600 kcal

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.
    This image shows boneless chicken pieces coated in a rich marinade of yogurt, red chili powder, turmeric, and spices. The vibrant red-orange color promises a bold and spicy flavor, essential for Chicken 65 Biryani.
  • Coat the chicken pieces thoroughly, cover, and let it marinate for at least an hour or overnight for deeper flavor.
    This image shows a bowl of marinated chicken resting, allowing the spices to fully penetrate and tenderize the meat. The thick coating clings to the chicken, ensuring a juicy and flavorful bite after cooking.
  • Heat oil in a deep pan and fry the marinated chicken in batches until golden and cooked through, then drain on paper towels.
    frying-the-marinated-chicken-65-to-crispy-perfection
  • In a large pot, heat ghee or oil, sauté onions until golden brown, then add ginger-garlic paste and green chilies, cooking until fragrant.
    layering-the-biryani-for-perfect-flavor-infusion
  • Stir in tomatoes and cook until soft, followed by curry leaves and any leftover marinade spices.
    cooking-tomatoes-spices-heavy-bottomed-pot-white-marble-background
  • 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.
    This image shows perfectly cooked basmati rice, each grain separate and fluffy. The delicate aroma of bay leaves and cloves infuses the rice, making it the perfect base for the layered Chicken 65 Biryani.
  • 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.
    This image shows a pot being layered with fragrant basmati rice, crispy Chicken 65, and rich masala. Each layer builds depth, with saffron-infused milk and fried onions adding a final touch of luxury.
  • 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.
    This image shows the biryani being sealed with a tight lid, trapping in the steam for a slow ‘dum’ cooking process. Garnished with cilantro, mint, and crispy onions, the flavors meld together beautifully.
  • Serve and enjoy.
    This image shows a beautifully plated serving of Chicken 65 Biryani, with each grain of rice infused with the spicy chicken and aromatic spices. The dish is garnished with fresh herbs and served with cooling raita on the side.

Notes

  • For extra crispiness, double-fry the chicken 65 before layering.
  • Adding a splash of kewra or rose water enhances the biryani’s aroma.