Chicken 65 Biryani

Chicken 65 Biryani originates from the famous spicy fried chicken dish called Chicken 65, which was invented at Hotel Buhari in Chennai, Tamil Nadu, India, in 1965. The name “Chicken 65” is widely believed to refer to the year of its creation, though there are several theories, including that it was the dish’s number on the menu or related to preparation details.

• INGREDIENTS
• PREPARATION
• COOKING
  • Step 1: Chicken Marination and Tadka
  • Step 2: Masala Preparation
  • Step 3: Rice Preparation
  • Step 4: Dum Cooking
• SERVING

INGREDIENTS

For Marination	For Chicken Frying and Tadka
1 kg chicken 2 tbsp dark soya sauce 4 tbsp corn flour 2 tbsp plain flour 1 tbsp each grated ginger & garlic 2 tbsp red chilli powder 1 tbsp lemon juice	4 tbsp yogurt 1 tbsp chicken tikka masala Pinch red food colour Oil for deep frying 10 curry leaves 4 green chilli
For Masala Preparation
2 large onion chopped 3 medium tomato chopped 4 green chilies with slit 4 dried plums (optional) Handful of mint leaves chopped 3 tbsp ginger garlic paste ½ tsp turmeric powder 2 tbsp red chili powder 2 tbsp coriander powder 1 tbsp cumin powder ½ cup yogurt	Salt to taste ¼ tsp garam masala powder 1 tbsp lemon juice 1 cup chopped fresh coriander 2 pieces of cinnamon 4 cloves 3 cardamom 1 bay leaf 1 tsp shahi jeera ¼ Cooking oil
For Rice Preparation	For Dum Cooking
4 cups basmati rice 2 bay leaves 1 dry lemon 1 big piece of cinnamon 1 tbsp vinegar Salt 4 tbsp oil	1 cup fried onion 1 cup chopped coriander Pinch of yellow color Garam masala powder 4 tbsp butter or ghee ¼ milk 1 tsp rose water

PREPARATION

• Combine all ingredients including chicken for marinate and mix well. Set aside in the refrigerator for 1 hr.
• Wash the rice thoroughly and soak for 30 minutes in water.

COOKING

Step 1: Chicken Marination and Tadka

1. Heat oil for deep frying and fry chicken pieces till done and keep aside.
2. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan.
3. In the same pan add yogurt mixt with tikka masala pow and red food color.
4. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated.
5. Turn off the heat and add fried curry leaves and green chilies.

Step 2: Masala Preparation

1. Heat the cooking oil in a pan and add all the whole spices.
2. Add chopped onion and fry till it become light golden, add 4 green chilies and chopped mint leaves.
3. Add 3 tbsp ginger & garlic paste and fry for 1 minute. Add 3 chopped tomato and cook till it is soft.
4. Now add all the spice powder (Turmeric, Chili, Jeera & Coriander) and cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add ½ cup yogurt, salt, lemon juice, garam masala powder and fresh coriander. Place the lid and cook for another 5 minutes.
6. Add prepared chicken 65 (from step 1) to this masala, stir gently and add ½ cup water and cook on low flame for 5 minutes.

Step 3: Rice Preparation

1. Heat a large vessel filled with water and bring it to a boil. And oil, bay leaves, dry lemon, cinnamon, vinegar, salt and cardamom .
2. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked .
3. Drain the rice in a colander and set aside.

Step 4: Dum Cooking

• Take the empty vessel (from step 3) and pour the hot chicken gravy prepared in step 2.
• Spread half of cooked rice (from step 3) and sprinkle few drop of milk, rose water, color and ghee. Sprinkle a coriander and fry onion.
• Spread remaining half of the cooked rice over it and drizzle fried onion, ghee and coriander over it .
• Cook on low heat for 25 minutes. Switch off the flame.

SERVING

Serve the biryani with with side dishes like raita (yogurt with cucumber or boondi), salad, and pickles to balance the rich spicy flavors.