I Made Chicken 65 Biryani recipe Instead of Regular Biryani – Restaurant Style Easy at Home

Chicken 65 Biryani recipe is bold, spicy, and full of flavour.

You get crispy fried chicken 65 pieces, layered with fragrant biriyani rice, curd-based masala, mint leaves, ghee, and spices. It is richer than regular chicken biriyani. It also has a stronger street-style taste because the chicken is marinated, fried, and then cooked again with the rice.

This recipe is useful when you want a special biriyani without making it too complex. You can make it for Sunday lunch, family dinner, guests, or small celebrations.

If you follow these steps, you will get a Chicken 65 Biriyani that tastes close to a restaurant-style version, but with ingredients you can manage at home.

What Is Chicken 65 Biriyani?

Chicken 65 Biriyani is a fusion biriyani made by combining two popular dishes.

Chicken 65 is a spicy fried chicken dish.
Biriyani is a layered rice dish cooked with spices, herbs, and meat.

In this recipe, the chicken is first marinated with chilli powder, coriander powder, garam masala, cumin powder, ginger garlic paste, egg, lemon juice, corn flour, and rice flour. It is then fried until firm and flavourful.

After that, the fried chicken is mixed with a curd-based masala. The rice is layered on top and cooked on the dum.

This gives you three layers of taste:

• Spicy fried chicken
• Tangy curd and sauce masala
• Aromatic biriyani rice

Chicken 65 Biryani

Cooking Method:Stir-frying Dum Cuisine:Indian South Indian Courses:Lunch

Difficulty:IntermediatePrep time: 20 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 15 minutesServings:4 servings Best Season:Fall, Summer, Winter, Spring

Description

Chicken 65 Biriyani is a spicy and flavour-packed rice dish made with crispy Chicken 65, aromatic biriyani rice, fresh mint, and a rich curd-based masala. This easy step-by-step recipe helps you prepare restaurant-style Chicken 65 Biriyani at home with simple ingredients. Perfect for weekend lunches, family dinners, and festive occasions.

Ingredients

For chicken marination:

• Chicken, ¾ kg
• Kashmiri chilli powder, 1 tbsp
• Coriander powder, ½ tbsp
• Garam masala, ¼ tbsp
• Cumin powder, ¼ tbsp
• Egg, 1
• Ginger garlic paste, 1 tbsp
• Salt, as needed
• Turmeric powder, 2 pinches
• Lemon juice, as needed
• Corn flour, 1 tbsp
• Rice flour, 1 tsp
  

For curd mixture:

• Curd, 1 cup
• Soy sauce, ¼ cup or as preferred
• Tomato sauce, 1 tbsp
• Red chilli sauce, 1 tbsp
• Lemon juice, as needed
• Salt, as needed
• Spices, as needed

For rice and biriyani:

• Biriyani rice, as needed
• Water, for cooking rice
• Oil, as needed
• Cumin, as needed
• Whole spices, as needed
• Salt, as needed
• Ghee, 1 tbsp
• Onion, sliced
• Green chilli, slit
• Tomato paste, as needed
• Mint leaves, as needed
• Fried chicken, as prepared

Instructions

1. Marinate the chicken
   
   Take ¾ kg of chicken in a bowl.
   
   
   Add Kashmiri chilli powder, coriander powder, garam masala, cumin powder, egg, ginger garlic paste, salt, turmeric powder, lemon juice, corn flour, and rice flour.
   
   Mix well.
   
   Coat every chicken piece properly.
   
   Keep it aside for 10 minutes.
   
   Do not skip the corn flour and rice flour. They help the chicken get a light, crisp layer when fried.
2. Prepare the curd mixture
   
   Take 1 cup of curd in a bowl.
   
   Add tomato sauce, soy sauce, red chilli sauce, salt, and lemon juice.
   
   Mix until smooth.
   
   Keep this mixture aside.
   
   This curd mix gives the biriyani its tangy and spicy base. It also helps the fried chicken absorb flavour during cooking.
3. Cook the biriyani rice
   
   Add water to a vessel.
   
   Add oil, salt, whole spices, and cumin.
   
   Let the water boil for about 7 minutes so the spices release flavour.
   
   Add the washed biriyani rice.
   
   Cook the rice until it is three-fourths done.
   
   Drain and keep it aside.
   
   Do not fully cook the rice at this stage. It will cook again during dum.
4. Fry the marinated chicken
   
   Heat oil in a pan.
   
   Once the oil is hot, reduce the flame to medium.
   
   Add the marinated chicken pieces.
   
   Fry until the chicken is cooked and firm.
   
   Remove and keep aside.
   
   Use a medium flame after heating the oil. A high flame may burn the outer layer before the inside cooks.
5. Prepare the biriyani masala
   
   In a heavy vessel, add ghee and oil. Let it heat.
   
   Add sliced onion and green chilli. Saute until the onion turns soft.
   
   Add tomato paste. Saute until the raw smell reduces.
   
   Add chilli powder. Mix well.
   
   Add the prepared curd mixture. Cook for 4 minutes. The masala should become thick. Do not make it watery.
6. Add fried chicken
   
   Add the fried Chicken 65 pieces to the masala. Add mint leaves. Mix gently.
   
   Make sure the chicken is coated with the masala.
   
   Do not break the chicken pieces while mixing.
7. Layer the biriyani
   
   Spread the chicken masala evenly in the vessel.
   
   Add the cooked biriyani rice on top.
   
   Add mint leaves.
   
   Add a few fried chicken pieces if you kept some aside.
   
   Drizzle a little oil or ghee.
   
   Keep the layer even so the rice absorbs flavour during dum.
8. Dum cook the biriyani
   
   Cover the vessel with a tight lid.
   
   Cook on low flame for 15 minutes.
   
   You can place a heavy tawa under the vessel to prevent burning.
   
   After 15 minutes, switch off the flame.
   
   Let the biriyani rest for a few minutes.
9. Mix and serve
   
   Open the lid. Gently mix the biriyani from the sides.
   
   Do not overmix.
   
   Serve hot with raita, boiled egg, onion salad, or brinjal curry.

Video

Keywords:Chicken 65 Biriyani, Chicken Biriyani, Amma Samayal Videos, Chicken Recipe, Chicken 65, Biriyani variety, Biryani, Dum Biriyani, Dum Chicken biriyani

Common Mistakes to Avoid

• Do not overcook the rice: Soft rice will break during dum and mixing.
• Do not fry chicken on very high flame: The outside may burn while the inside stays undercooked.
• Do not add too much sauce: Sauces should support the flavour, not overpower the biriyani.
• Do not skip resting time: Resting helps the rice settle and absorb flavour.
• Do not mix roughly: Chicken 65 pieces can break if handled too hard.

Serving Ideas

Chicken 65 Biriyani tastes best when served hot.

You can serve it with:

• Onion raita
• Cucumber raita
• Boiled egg
• Mint chutney
• Brinjal curry
• Lemon wedges
• Onion salad

For a full meal, serve it with raita and a simple salad. The biriyani is already rich, so you do not need many side dishes.

Why Chicken 65 Biriyani Is Popular

Chicken 65 Biriyani is popular because it gives you a stronger flavour than regular biriyani.

• The fried chicken adds spice and texture.
• The curd masala adds tang.
• The rice balances everything.
• The dum cooking brings the dish together.

It is also a good choice for people who like spicy food. You can adjust the chilli powder and sauces based on your taste.

If you want a mild version, reduce red chilli sauce and chilli powder.

If you want a hotter version, add more green chilli and Kashmiri chilli powder.

Chicken 65 Biriyani is a strong, spicy, and satisfying biriyani recipe.

It is perfect when you want something more exciting than regular chicken biriyani. The fried chicken gives the dish its special taste. The curd and sauce mix adds a restaurant-style touch. The dum method makes the rice flavourful.

Try this recipe: Authentic Thayir Kulambu Recipe (Mor Kuzhambu)