Chicken 65 Biryani

The combination of the glorious Hyderabadi chicken 65 and the Hyderabadi biryani cooking style together  creates a  unique recipe to try out:

Servings: 8-10

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

• 1 kg boneless, bite-sized chicken
• 1/4 kg curd
• 4 tbsp oil
• 2 tsp ghee
• 2 tbsp black pepper
• 4 tbsp salt
• 20g curry leaves
• 50g green chillies
• 10g finely chopped garlic
• 3 tbsp garam masala
• 10g whole garam masala (shahzeera, cinnamon, cardamom, cloves, BayLeaf)
• 1 tsp red food colour
• 1 Lemon
• 1.5 kg Basmati rice

Instructions:

• Step 1: Marinate Chicken
  1. In a bowl, combine chicken, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garam masala, red food colour, and half the curd.
  2. Let it marinate until you prepare the rice.
• Step 2: Wash and Soak Rice
  1. Wash and soak biryani rice.
• Step 3: Cook Rice
  1. Boil water in a large pot with remaining salt and whole garam masala spices.
  2. Boil for 15 minutes, then add rice.
  3. Cook until 90% done.
• Step 4: Cook Chicken
  1. Heat oil in a pan, add garlic, curry leaves and green chillies fry for a minute.
  2. Add the marinated chicken to the pan
  3. Cook until chicken water dries up.
• Step 5: Layer Biryani
  1. Strain cooked rice.
  2. Add ghee to pot, layer:
     • 1/4 rice
     • 1/4 cooked chicken
     • 1/2 rice
     • Remaining cooked chicken
     • Remaining cooked rice
  3. Squeeze lemon, add chopped coriander, ghee and saffron.

Serve:

1. Steam biryani.
2. Serve with curd raita.

*Tips

• Boned chicken pieces can also be used instead of boneless
• Adjust spice levels to taste.

Enjoy your delicious Chicken 65 Biryani!