chicken 65 biryani

Instead of the traditional desi style biryani, this variant has a unique twist. chicken 65, as you all know is crispy, flavorful and has its own separate fan base. I used 1000 grams of chicken breasts for this recipe and cut them into small, easily manageable cubes. then we need any chicken 65 marination along with 3-4 tablespoons of wheat flour, one and a half tbsp of ginger-garlic paste and a whole egg. I know they tell you to use egg whites but never mind. while I typically marinate them overnight but 2 to 3 hours work just fine.then deep fry these delightful bites for 8 to 10 minutes until they are golden brown and set them aside.

In a large pot, heat approximately 2-3 ounces of vegetable oil. add one tablespoon of ginger-garlic paste and stir for a minute. then add a well blended mixture of three tomatoes and 4 green chilies. let it cook for 5 minutes, stirring occasionally, before adding a full sachet of biryani seasoning.

i use this world famous shan biryani seasoning. add 3 tablespoons of whole milk yogurt. let it cook until the oil separates, then add the prepared chicken to the gravy and cook on high flame for 2 minutes. in a separate pot, boil the rice with a teaspoon of salt, a teaspoon of oil, bay leaves and cumin seeds. let the rice simmer until it’s 90 percent tender, then remove from heat and drain the water. now, it’s time for layering. divide the prepared gravy into two parts. layer the bottom of the pot with gravy, then spread rice over it. add freshly sliced lemons and evenly spread the remaining gravy over the rice. finally, sprinkle with freshly chopped coriander and mint leaves. if unavailable, packaged parsley can be used as a substitute.

and because my family likes boiled eggs with this variant of rice, I boiled 7 eggs and spread them on top of the rice.

you can add yellow food coloring if desired, though i didn’t add it this time. in our traditional desi households, when cooking rice, we typically cover the lid of the pot with a handkerchief and place it over the vessel to trap heat. we let it cook for an additional 5 minutes on very low flame, a method known as “DUM”, essentially cooking with steam. we’ll remove the lid after 5 minutes.

following the five minutes wait, our incredible rice recipe is now complete. Ta-da!

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