CHICKEN 65 BIRYANI

CHICKEN 65 BIRYANI

    Chicken 65 biryani is a spicy, juicy and flavourful meal that everyone loves. It is another version of traditional biryani. Chicken 65 is a deep fried chicken dish that are combined with aromatic jeerakashala/ basmati rice. The combination of chicken and rice are amazing and Delicious. In chicken 65 biryani, the chicken is marinated in different spices which gives a Delicious flavor. Chicken pieces are fried and then added to an aromatic rice. The final combination makes it as a mouthwstering dish.

  Chicken 65 biryani consists of several other ingredients. The dish uses several spices which helps for balancing taste and flavor. This delicious chicken 65 biryani makes an excellent meal for a party, get together meeting or simply for a weekend meals. This delicious biryani preparation is made from several ingredients. Just like other biryani, this biryani is a special dish.  In this recipe, the rice is cooked (dum) in a low flame . So the chicken and spice flavor are combined with each other. This makes the chicken 65 biryani most popular and delicious one.

Here the Chicken 65 biryani have a unique style of serving method called flipping method. Before Dum, the rice is placed on the top of the chicken 65 masala. But after Dum, you can serve it by flipping down method. Then you get chicken 65 masala on the top of rice.

I like this biryani so much. My family members especially my husband and kids were a great fan of chicken 65 biryani. It's very tasty when chicken pieces are fried and combined with an aromatic rice. I watched many recipies. I found different ingredients  in different recipies. I tried many recipies and I got different tastes from different recipies. But, on last Friday, I got an idea for making this recepi. Then I simply make chicken 65 and blend it with ghee rice by adding some spices and herbs. I didn't think the taste of this dish turns to a humble Biryani. This Delicious and flavourable  chicken 65 biryani makes fantastic and amazing tastes forever. You can served this Biryani with a side of  some raita, salad or any pickle. You can also serve and pack this dish for your weekend picnic.

Let's follow this simple recipes to make tasty and delicious chicken 65 biryani. 

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                    Course : Meals

                    Cuisine : India

                   Prep time : 15 min

                   Cook time : 30 min

                    Serving : 5

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INGREDIENTS

For making masala

Onion - 2 

Green chilly - 7

Capsicum - 1

Curry leaves

Soya sauce - 1 tbsp

Tomato ketchup - 4 tbsp

Pepper powder - 1/2 tsp

Red chilly powder- 1/2 tsp ( optional) 

Chilly flakes - 1 tbsp

Salt

Sunflower oil - 3 tbsp

Sunflower oil - for frying

For Chicken Marination

Boneless chicken - 500 grm

Soya sauce - 1 tbsp

Corn flour - 1 tbsp

Ginger powder - 1/2 tsp

Onion powder - 1/2 tsp

Garlic powder - 1/2 tsp

Paprika powder - 1 tsp

Pepper powder - 1/2 tsp

Chilly flakes - 1 tbsp

Red chilly powder - 1/2 tsp

Lemon juice - 1 tsp

For making rice

Jeerakashala / Basmati rice - 2 cup

Water - 3 cup

Salt

Cardomom - 4

Cloves - 2 

Cinnamon stick - 1 small piece

Ghee - 2 tbsp

Sunflower oil - 3 - 4  tbsp

For garnishing

Onion - 1 medium

Cashiews - 10 

Rainsin - 15

Chilly flakes

Biryani Masala powder

Coriander leaves (optional)

PREPARATION

🔺 Take 500 grm boneless chicken. Wash and clean it well. Cut the chicken into small cubes.

🔺 Take a bowl, add spices such as Pepper powder, garlic powder, ginger powder, onion powder, paprika powder,chilly flakes, soya sauce, red chilly powder, lemon juice and enough salt.  Then mix well.

🔺 Transfer the chicken cubes into these spice mix and  marinate well. Keep aside for 10 minutes.

🔺  Take a kadai / pan, heat enough sunflower oil. Transfer the marinated chicken cubes one by one. Fry the chicken cubes until it turns to a light brown colour. Once the chicken cubes are fried you can remove it from the the  kadai/pan.

🔺 Take a pan, add 3 tbsp of sunflower oil from the chicken fried oil. 

🔺 Add curry leaves and long sliced green chilly. Roast well until it turns to crispy. 

🔺 Then add  onion ( cube size) and capsicum (cube size). Saute well for 3 minutes. 

🔺  Add spices such as Pepper powder, red chilly powder, paprika and enough salt. Mix and Saute well for 2 minutes.

🔺 Add soya sauce and tomato ketchup. Mix well and transfer the fried chicken cubes. Then mix well and cook for 5 minutes in a medium flame until the chicken cubes are soaked into the spices and sauces. After that switch off the flame and keep aside.

🔺  Take a Biryani vessel/ pot, heat enough ghee and sunflower oil. Add thinly sliced onion and saute well until it turns to crispy and golden colour. Then add Cashews and Raisins, roast them until it turns to a light golden colour. Take out from the oil and keep aside.

🔺  In the  same oil ( onion cashiews fried oil), add Cardomom, cloves and cinnamon stick. Roast for 1 minute. Then add enough water and salt. Once the water began to boil, transfer the washed and drained jeerakashala/ basmati rice. Stir well and close the vessel/pot. Cook it for 10 minutes in a low flame. After 10 minutes open the vessel/pot, mix the rice well. Close the vessel/pot  and  again cook it for 10 minutes in a low flame.

🔺 Once the rice is cooked, switch off the flame and  transfer the cooked rice into any bowl/ tray. Then start layering.

*  Take a Biryani vessel/ pot. Transfer the whole chicken 65 masala into this vessel. Then sprinkle some fried onion,cashiews and Raisins.

* Transfer half portion of cooked rice into the top of chicken 65 masala. Then sprinkle some biryani Masala. Add some fried onion,cashiews and Raisins.

* Again add remaining rice. Then on the top, you can garnish with some chilly flakes, Biryani Masala, Coriander leaves and  fried onion cashiews and Raisins.

* Close the vessel with tight lid. Cook it for 15 minutes in a low flame.

Once the biryani is ready,  remove the lid of vessel/pot, take a flat plate or tray, place on  the top of Biryani vessel/ pot. Then flip  down the vessel. Then you can remove the vessel slowly. After that you get a special outlook. That is in a tray /plate, you can see the chicken 65 masala on the top of the rice. You can serve this with some raita and pickle.

INSTRUCTIONS

🔺 It is better to cut the chicken into small cubes.

🔺 If there is no ginger, garlic and onion powder you can add ginger garlic paste instead of it.

🔺 If there is no paprika powder, you can add extra red chilly powder.

🔺  It's better to keep the marinated chicken cubes in a refrigerator for atleast 15  or 30 minutes.

🔺 Don't over cook ( fry) the chicken cubes. It will hard to bite/ eat.

🔺 For making  chicken 65 masala, the onion and capsicum should be cut it in a  cube size.

🔺 Instead of Jeerakashala rice, you can use Basmati rice. But you must soak the basmati rice for atleast half an hour. No need to soak Jeerakashala rice.

🔺 For making layer, the rice should be placed at the top of chicken 65 masala.

🔺 After making Dum,  remove the lid. Then you can place a tray/ flat plate on the top of vessel. flit down the vessel. Then you should take the vessel slowly. Then you get chicken 65 masala on the top of rice. 

        ENJOY..........