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Tuesday, February 9, 2016

Chicken 65 Biryani



This is different from regular biryani. The recipe is developed by me and not adapted from any website. If you see the whole process it will look lengthy, but it is worth trying. I first make the chicken 65- the recipe which I had posted long back. And then I prepare a base biryani masala along with the biryani rice. All three are then combined together and cooked in a dum style by giving layers. To simplify the process, I have divided the recipe into four parts.

  1. Preparation of Chicken 65
  2. Biryani masala
  3. Rice preparation
  4. Dum cooking
Tip: To save time - while the chicken is marinating, we can prepare the biryani masala. Once the masala is ready, you can start frying the marinated chicken. 

Serves : 5 to 6
Preparation time: 2 hrs (approx)
Difficulty Level: Medium 













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.
Marinate 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:

  1. Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. 
  2. Heat oil for deep frying and fry chicken pieces till done and keep aside.
  3. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan. 
  4. In the same pan add yogurt mixed with 1 tbsp tikka masala powder and red food color. 
  5. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated. 
  6. 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:

  1. Heat 1/2 cup cooking oil in a saucepan and add all the whole spices.
  2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
  3. Add 3 tbsp ginger & garlic paste and fry 1 minute. To this add 3 tomatoes chopped and cook till it is soft.
  4. 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.
  5. 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. 
  6. 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:

  1. Wash the rice thoroughly and soak for 30 minutes in water.
  2. 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.
  3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
  4. Drain the rice in a colander and set aside.
  5. In the same vessel pour the hot chicken gravy.
  6. 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. 
  7. Repeat the step 6 with rest of the rice.
  8. 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)
  9. 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.
  10. Serve hot with Raita or salad.










13 comments:

  1. Shanaz! Assalamualaikum! This is looking sooooper delicious! that chicken 65 in biryani.. I am book marking this recipe for sure.. I am no biryani master.. just getting the drift with practice.. so this seems to be something me and F will love to have.. thank you for sharing the recipe.. :-)

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    1. This comment has been removed by the author.

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    2. I am glad you liked the recipe. After you have tried let me know the feedback...eagerly waiting for your comments.

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    3. We loved it! I made this last night. It is a long process but your clear instructions helped a lot. I made for two so reduced the ingredients and increased the spice to suit us. Also, I had no chicken tikka masala with me, so actually tried making one by roasting and grinding recipe on the net. So not sure if I did justice there as I didn't have a couple of spices. I also layered the rice and masala for the dum - just a personal preference. My husband loved it, we enjoyed it with some chammanthi. thank you.

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    4. Hi Famidha. Thanks a lot for your lovely and sincere comment. I am glad you liked it. By not adding tikka masala powder will not make a much of difference. It is just to give that restaurant effect. Also please share with me the homemade tikka masala which you prepared. you can post in the comments box.

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    5. I referred this site http://www.peppergarlickitchen.com/chicken-tikka-masala-powder/ but made a little just for the biryani.

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  2. it was too good , people who love masala biryanis must try

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  3. A very friendly openhearted place to occupy a couple of nights. All persons were well trained, cooperative and helpful. online food delivery restaurant

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  4. salam, Could I skipe the corn flour ? is it compulsory ?
    if u agreed, in that case how many tablespoon plain flour ?
    THANKS YOU

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    Replies
    1. In case if you do not want to add corn flour, then just add 5 tbsp of plain flour to chicken and then fry.

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    2. In case if you do not want to add corn flour, then just add 5 tbsp of plain flour to chicken and then fry.

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  5. The crude meat is particularly extremely very much marinated in the curd, Indian herbs, and flavors and after that cooked just by the dum, or the heating procedure, which is finished with the rice.restaurant listings

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  6. thank you dear,searching this recipe for long.you tube
    one request if you make it on ytube
    many thanks
    stayblessed

    ReplyDelete