Chicken 65 Biryani
- luvlittlehearts
- May 11, 2016
- 3 min read
Ingredients For Chicken 65:
1 kilogram chicken (washed & cut into medium pieces)
5 tbsp Yogurt
1 tbsp chicken tikka masala powder
Pinch orange red food color
Oil for deep frying. (3 to 4 cups)
10 curry leaves
10 whole green chilies.
Marinade for Chicken :
2 tbsp dark soy sauce
4 tbsp corn flour
2 tbsp plain flour
1 tbsp each grated ginger & garlic
2 tbsp red chili powder
1 tbsp lemon juice
1 egg
1/2 tbsp vinegar
Salt to taste.
Method of Making Chicken 65: Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. Heat oil for deep frying and fry chicken pieces till done and keep aside. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan. In the same pan, add yogurt mixed with 1 tbsp tikka masala powder and red food color. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated. Turn off the heat and add fried curry leaves and green chilies. Note: Green chilies should be whole with the stem.
Ingredients for Biryani Masala :
2 large onion chopped
3 medium tomatoes chopped
4 green chilies with slit (medium hot)
4 dried plums (optional)
Handful of mint leaves chopped
3 tbsp ginger & garlic paste (combined)
1/2 tsp turmeric
2 tbsp red chili powder (medium hot)
2 tbsp coriander powder
1 tbsp cumin powder
1/2 cup yogurt
Salt to taste
1/4 tsp Garam masala powder
1 tbsp lemon juice
1 cup chopped fresh coriander leaves
Whole Spices: 2 " piece of cinnamon, 4 cloves, 3 cardamom, 1 bay leaf, 1 tsp shahi jeera
1/2 cup cooking oil
Method for Making Biryani Masala: Heat 1/2 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 3 tbsp ginger & garlic paste and fry 1 minute. To this add 3 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/2 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.
Ingredients for making Biryani Rice:
4 cups of long grain basmati rice
2 bay leaves
1 dried lemon (optional)
Big piece of cinnamon stick
5 cardamom
1 tbsp vinegar
Salt to taste
4 tbsp oil
Enough water to cook the rice.
For Dum Cooking:
1 cup fried onion
1 cup chopped coriander leaves
1/4 cup milk + 1 tsp rose water + Pinch of yellow color
1 tsp garam masala powder
4 tbsp of ghee or butter
Method for Cooking Rice: Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt and oil. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set aside. In the same vessel pour the hot chicken gravy. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. Repeat with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid (to avoid the steam from escaping). Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes. Serve hot with raita or salad.
Happy Cooking!
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