Hyderabadi Chicken 65 Biriyani

 This one is a classic hyderabadi style biriyani with 3 steps. A must try for biriyani lovers like me. Chicken 65 itself is heaven imagine when it join hands with biriyani it's absolutely heaven..You will definitely love it. Pair this with onion raitha and mirchi ka salan.

Cooking Time : 45 minutes

Serving Size :2-3 People

Ingredients:

1. For Chicken 65

For Marination

1.Chicken - 500grams
2.Chillypowder- 1-2 tbsp
3.Kashmirichilly powder - 1tsp
4.Cuminpowder - 1tsp
5.Garam Masala-1 tsp
6.Gingergarlic paste - 1tbsp
7.Salt - as needed
8.Egg White - 1egg
9.Cornflour - 1tbsp
10.Riceflour - 1tbsp
11.Limejuice - 1 tbsp

2. For Rice

1. Basmati Rice - 1 and half Cup
2. Bay Leaf - 1
3. Cinnamon/Pattai -1inch
4. Cardamom/Elachi - 2 
5. Cloves/Krambu - 4

6. Water - 3 cups (1:2 ratio)

3. For Biriyani Masala

1. Ghee - 1tbsp

2. Oil - 2 Tbsp

3.Bay Leaf -2

4. Cinnamon - 1 inch

5. Cardamom- 2

6. Cloves - 3

7. Star Anise - 2

8. Large Onion - 1 Cup Sliced lengthwise.

9. Ginger garlic paste - 1 Tbsp

10. Green Chilly - 4(adjust based on your spice level)

11.Tomato - 1 Small 

12. Mint Leaves - chopped 1/4 cup

13. Coriander Leaves - Chopped 1/4 cup

14. Chilly powder - 1 Tsp(adjust based on your spice level)

15. Coriander Powder - 1 Tsp

16. Garam Masala - 1 Tsp

17. Curd - 2 Tbsp

18. Salt as needed

Steps:

First Step:

1. Mix all the ingredients mentioned under Chicken 65. Deep fry it until golden brown and keep aside.

(If you want detailed instruction please check https://parottasalna.blogspot.com/2019/10/restaurant-style-chicken-65.html)

Second Step:

1. In a pot add all the ingredients mentioned under "For Rice" Including water. 

2. Cover and cook until the rice is 90% done. 

(Tips : Water should be gone at this point, so cover and keep it in very low flame)

Third Step:

1. In a Pot/cooker, heat oil and ghee, add all the whole garam masalas(Bay leaf, Cinnamon, Clove, Cardamom and Star Anise)

2. Add Onions and fry until it turns crispy golden brown. (Keep the flame in low- medium while frying onions so that it will not get burnt)

3. Add tomatoes and cook until it turns mushy.

4. Add green chillies, mint and coriander leaves. Cook for a minute.

5. Add chilly, coriander and garam masala. Cook for a minutes or until raw smell goes away.

6. Add curd/yogurt and give it a nice mix. Add salt as needed, we have added salt in chicken 65 as well so adjust accordingly.

7. Keep the flame in low - medium until oil separates.

8. Add the cooked rice and give it a nice mix.

9. Next add the chicken 65 and give it a nice mix.

10. Cover the cooker lid with weight or regular lid with weight on top and keep it in low flame for 15- 20 minutes. 

Rice should be perfectly cooked, and not sticking each other by now.

Ready to get indulge in this!!