Indian Chicken 65 Biryani Recipe
A flavorful and spicy biryani made with marinated chicken 65 and aromatic basmati rice.
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Ingredients
For Chicken 65
- 500 g Chicken, boneless cut into bite-sized pieces
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- to taste Salt
- 2 tablespoon Cornflour
- as needed Oil for frying
For Biryani
- 2 cups Basmati Rice soaked for 30 minutes
- 1 large Onion sliced
- 2 medium Tomatoes chopped
- 1 cup Yogurt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- to taste Salt
- 1 tablespoon Ghee
- 1 handful Coriander Leaves chopped
- 1 handful Mint Leaves chopped
- 1 pinch Saffron soaked in 2 tablespoon warm milk
Instructions
- Marinate the chicken with ginger-garlic paste, red chili powder, turmeric powder, garam masala, salt, and cornflour. Set aside for 30 minutes.
- Heat oil in a frying pan and fry the marinated chicken pieces until golden brown. Set aside.
- In a large pot, cook the soaked basmati rice until 70% done. Drain and set aside.
- In the same pot, heat ghee and sauté sliced onions until golden brown. Add chopped tomatoes and cook until soft.
- Add yogurt, red chili powder, turmeric powder, garam masala, and salt. Cook until oil separates.
- Add the fried chicken pieces and mix well. Layer the partially cooked rice on top of the chicken mixture.
- Sprinkle chopped coriander leaves, mint leaves, and saffron milk over the rice. Cover and cook on low heat for 20-25 minutes.
- Fluff the biryani gently and serve hot.
Nutritional Value
Calories: 450kcal | Carbohydrates: 50g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 80mg | Sodium: 700mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg
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