How to Prepare Chicken 65 Biryani in Hyderabad Style

 Chicken 65 biryani is a popular dish in Hyderabad, India, and is a delicious combination of spicy and flavorful chicken 65 and fragrant biryani rice. Here is a recipe to prepare Chicken 65 Biryani in Hyderabad style:

 

Ingredients:

 

500g Basmati rice

1 kg Chicken, cut into small pieces

2 cups of curd

3 onions, sliced

1 tablespoon ginger-garlic paste

1 teaspoon red chilli powder

1 teaspoon turmeric powder

2 tablespoons biryani masala powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 tablespoon garam masala

Salt, to taste

2 tablespoons ghee

1 tablespoon oil

A handful of mint leaves

A handful of coriander leaves

2-3 green chilies, slit

1 lemon

For Chicken 65:

 

500g boneless chicken, cut into small pieces

2 tablespoons ginger-garlic paste

1 tablespoon red chilli powder

1 tablespoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

1 tablespoon cornflour

1 tablespoon all-purpose flour

Salt, to taste

Oil, for frying

Instructions:

 

Wash the basmati rice and soak it in water for 30 minutes.

 

In a separate bowl, mix curd, ginger-garlic paste, red chilli powder, turmeric powder, biryani masala powder, cumin powder, coriander powder, garam masala, and salt. Add chicken pieces and mix well. Marinate the chicken for 30 minutes.

 

In a pan, heat 2 tablespoons of ghee and 1 tablespoon of oil. Add sliced onions and fry until golden brown. Add marinated chicken and cook until it is fully cooked and the masala is well coated.

 

In a large pot, boil water and add soaked rice. Cook until the rice is 70% done. Drain the water and keep the rice aside.

 

For Chicken 65, mix ginger-garlic paste, red chilli powder, coriander powder, cumin powder, turmeric powder, cornflour, all-purpose flour, and salt in a bowl. Add chicken pieces and mix well. Deep fry the chicken in oil until golden brown.

 

In a large pot, layer the cooked rice, chicken 65, and the cooked chicken. Sprinkle some mint leaves, coriander leaves, green chilies, and lemon juice on top.

 

Cover the pot with a tight lid and cook on low heat for 15-20 minutes or until the rice is fully cooked.

 

Serve hot with raita and achar.