Chicken 65 Biryani Recipe

Chicken 65 Biryani Recipe

Chicken 65 Biryani

Chicken 65 Biryani | Vijayawada Chicken Dum Biryani recipe |  Boneless Chicken Dum Biryani with detailed notes, tips, stepwise pictures and recipe Video. Chicken 65 Biryani is a flavorful, spicy, aromatic and tasty biryani. Fried chicken pieces are added to enhance the flavor of this biryani.

Chicken 65 Biryani recipe Inspiration

Did you check out our Chicken 65 recipe? Crispy, juicy with a slight flavor of tempered ginger garlic and curry leaves. It is always a crowd pleaser right? So is this Chicken 65 Biryani. Honestly, I was not keen in making fried chicken. Thanks to Covid, it seems like ages since we dined out. So last month Vin and I decided to eat Vijayawada Chicken Dum Biryani from our local restaurant. He relished the biryani and also insisted me to make this biryani at home. There is another special person who inspired me to make this recipe – Mr. Sarvan Jagadish, son of our super cool friends Sharanya and Jagadish.

Sharan and Jaga are our first friends and neighbor in USA. I am sure life must have been boring and sad, home away from family and friends if not for Sharanya and Jaga. They are an amazing couple, friendly, loving and fun filled. They were newly-wed then, when we moved and every day Sharan and I spend time watching  movies, talking for long hours until Siva and Jaga returned from office. Sharan was the one who gave the name ‘Vin Boy’ for Vineet. I drop Vin at her place until I finish my chores and then pick him up! Vin messes the whole house and Sharan has to clean them after he leaves! – Oopss.. She is amazing with kids and especially Vin!

Chicken Dum Biryani

Laughter guaranteed when Sharan and Jaga are around. Oh, their sense of humor is unlimited. Siva always loves their company when we travel and visit places. We grew close in a very short span of time and they had to relocate to the East Coast. That’s where little Sarvan Kutty was born. Sarva is fan of chicken 65 and Paneer just like me and Vin 🙂 Recently, Sarvan turned 5, sent me a voice message asking for Chicken 65 recipe. 🙂 Jaga is one of the super cool dad, who tries our MIY recipes, especially chicken recipes to impress Sarvan ! 

I never really had thanked them for good memories, fun-filled days and being there when we needed ! They have helped us beyond words, and they are so dear and near to us! Sarvan Kutty, here you go, this is for you from Athai. I am sure Amma and Appa will make this Chicken 65 Biryani for you, enjoy !

If you have kids who love fried chicken, and Biryani, then you check out this recipe and let me know in comments below 🙂

You might also like our Chicken recipes and Biryani Recipes.

Boneless Chicken Dum Biryani

Things to note

Rice flour

Adding rice flour gives crispiness to the fried chicken.

Marination Time

I prefer to use chicken thigh boneless pieces, bite sized. You can refrigerate the marination overnight for the spices to absorb well. In that case, skip adding egg and refrigerate the marination. Add the beaten egg 30 minutes before frying the chicken. Bring to room temperature before frying the chicken.

Cook in medium-low 

Always cook the chicken in medium-low heat. Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for even cooking.  DO not fry the chicken in high heat, as it will not get fried inside. 

Rice Soaking Time 

Soak the Basmati rice for 20 mins – 30 mins, not more than that. Always wash and soak the Rice. If you soak the rice and wash it, there are chances the rice might break. Soaking the rice, helps to cook the rice faster.

Resting Time

Rest the chicken biryani for 15 -30 minutes, before serving. As the meat is cooked separately, the flavor has to be infused while it rests.

Chicken 65 Biryani Recipe Video

Lets check out – How to make Chicken 65 Biryani recipe

Firstly, Take 2 cups of Basmati rice and wash the rice thoroughly. Soak the rice for 30 minutes. Keep aside.

Chicken 65 Biryani Step 1

Marinate the chicken

Wash the chicken pieces thoroughly. For chicken 65 Biryani, use boneless chicken thigh pieces preferably. Pat dry the chicken pieces and keep aside.  In a wide bowl add the chicken pieces, bring all the ingredients under ‘ For Marination’ and mix well.


Add the beaten egg along with the dry ingredients and coat the chicken pieces well, and let it rest for 15-30 minutes. Keep aside.

Chicken 65 Step 2

 

Fry the chicken

In a wide-bottomed pan or a Kadai over medium heat and add oil to deep fry. Once the oil turns hot enough, check by adding a pinch of the marinade. It should quickly raise and that is the right temperature.
Now, add the chicken pieces, do not overcrowd and let it cook on medium-low heat.

Chicken 65 Step 3
Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for even cooking.  DO not fry the chicken in high heat, as it will not get fried inside. Remove the chicken pieces and drain the fried chicken pieces on a kitchen towel.  Repeat the same for the remaining marinated chicken. Keep aside.

Cook the rice

Meanwhile, bring a wide pot over medium-high heat.  Add 5 cups of water, add 1-2″ Cinnamon Sticks, 4-5 Cloves, 4-5 Cardamoms 1 Bay leaf, 2 Star Anise. Furthermore, add 1 Tbsp Ghee, 1 Tsp Salt, the juice from 1/2 of lemon and mix well.

Chicken 65 Biryani Step 2

Bring the water to a rolling boil and add the soaked basmati rice. Let the rice cook partially for 10-15 minutes. It should be, say 80%. When you eat rice, you should be able to chew it and feel the rice still grainy. Or when you break the rice, it should be firm, not soft. This is a perfect consistency. Switch off the flame immediately.

Chicken 65 Biryani Step 3
Drain the water from the rice using a colander.  Gently shake off the excess water from the colander. This helps the excess water to be released.  If you wish, you can spread the rice on a plate and let it cool slightly. Or keep it in the colander as well.

For the Biryani Gravy

Bring a wide pan or a pressure cooker over medium heat add 3 tbsp oil. Let it turn warm, add a small piece of Kalpasi.  Now add the spices to temper – 1″ Cinnamon stick and Bay leaf, cardamom and cloves.

Chicken 65 Biryani Step 4
Furthermore, to this add the thinly sliced onions and saute it briefly for 2 minutes.  Close the pan or pressure cooker with a lid and let the onions sweat.  Occasionally, open the lid and saute the onions for 2 seconds, so that it does not burn.  Let the onions sweat well, takes around 5-6 minutes approximately.
Onions will turn golden brown color, this is what we are looking for, slightly caramelized onions.

Chicken 65 Biryani Step 6
Add 3 tbsp of ginger garlic paste and saute it for 2 minutes. Cover the pan or the cooker with a lid.
Occasionally, open the lid and saute for 2 seconds, so that it does not burn.  After 3-4 minutes, once the raw smell leaves from the ginger garlic paste, add the chopped tomatoes.  Make sure the tomatoes are ripe. Add 6-7 green chilis along with the tomatoes and saute them briefly.  Cover the pan and occasionally mix them, so the spices do not burn.
Cover and let the tomatoes turn soft and mushy. This might take around 4-5 minutes.  Add 1/2 tsp turmeric powder, a handful of chopped coriander leaves, a handful of mint leaves (both chopped) and give a quick mix.

Chicken 65 Biryani Step 4
Gravy is formed well and leaves oil. Add the fried chicken pieces to the gravy and give a quick mix.
Now, add the cooked rice to the gravy and close the lid of the pan or the pressure cooker. If using a pressure cooker, remove the whistle. Reduce the flame to medium-low flame and let the rice cook for 15 minutes.

Chicken 65 biryani Step 5

15 minutes later, open the lid of the pan and gently. mix the rice from the bottom. Always scoop from the sides of the pan and not from the center.  Mix gently without breaking the rice and cook for another 5 minutes in medium-low heat.
Let the rice absorb all the moisture from the gravy and the rice will be cooked and swells up.
At this stage, add 1 tbsp of ghee and turn off the flame.
Close the lid of the pan and let the Chicken 65 Biryani rest for 10-15 minutes before serving. Enjoy the  Chicken 65 Biryani aka Vijayawada Chicken Dum Biryani with raita, boiled egg !

Vijayawada Chicken Dum Biryani

Chicken 65 Biryani | Vijayawada Chicken Dum Biryani | Boneless Chicken Dum Biryani

Chicken 65 Biryani or Boneless Chicken Dum Biryani is flavorful, spicy, aromatic biryani and the fried chicken pieces are added to the make this biryani. Recipe with stepwise pictures and video.
Prep Time10 mins
Cook Time50 mins
Rice Soaking Time + Chicken Resting Time45 mins
Course: lunch, Main Course
Cuisine: andhara, South Indian, Tamil Nadu
Keyword: 65 biryani, boneless chicken dum biryani, carrot biryani recipe video, Chicken 65, Chicken 65 Biryani, chicken 65 biryani recipe, chicken 65 recipe, Chicken Biriyani, chicken biryani, chicken dum biryani, easy lunch recipes, easy party ideas, party ideas, vijayawada chicken dum biryani
Servings: 4 people
Author: Jayasudha Sivakumar

Ingredients

To Marinate

  • 500 g Boneless Chicken pieces chicken thigh pieces, bite sized
  • 1/2 Tbsp Ginger Garlic Paste
  • 1 Tsp Red Chili Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Turmeric powder
  • 2 Tbsp Corn Flour
  • 1 Tbsp Rice Flour
  • Salt
  • 1 Egg Beaten well
  • Oil to deep fry

To Cook Basmati Rice

  • 5 Cups Water
  • 2 Cups Basmati rice Washed & Soaked
  • 1 Tbsp Ghee
  • 1 Tsp Salt
  • 1/2 of lemon Juice
  • 1-2" Cinnamon Sticks
  • 4-5 Cloves
  • 4-5 Cardamoms
  • 1 Bay leaf
  • 1 Star anise

For the gravy

  • 3-4 Tbsp Oil 2-3 Oil + 1 Tbsp Ghee
  • 1 Tbsp Ghee
  • 1" Cinnamon sticks
  • 1 Bay Leaf broken
  • 3 Cardamoms
  • 3 Cloves
  • Small piece Kalpasi Stone flower
  • 3 Onions medium, sliced thin
  • 2-3 Tbsp Ginger Garlic paste
  • 2 Tomatoes large, chopped
  • 6-7 Green chili
  • a handful of coriander leaves chopped
  • a handful of mint leaves chopped
  • 1/2 cup curd beaten

Instructions

  • Firstly, Take 2 cups of Basmati rice and wash the rice thoroughly. Soak the rice for 30 minutes. Keep aside.

Marinate the chicken

  • Wash the chicken pieces thoroughly. For chicken 65, use boneless chicken thigh pieces preferably. Pat dry the chicken pieces and keep aside.
  • In a wide bowl add the chicken pieces, bring all the ingredients under ' For Marination' and mix well. Coat the chicken pieces well, and let it rest for 15-30 minutes. Keep aside.

Fry the chicken

  • In a wide-bottomed pan or a Kadai over medium heat and add oil to deep fry. Once the oil turns hot enough, check by adding a pinch of the marinade. It should quickly raise and that is the right temperature.
  • Now, add the chicken pieces, do not overcrowd and let it cook on medium heat.
  • Flip the other side of the chicken pieces and let it cook until crispy and golden brown. Occasionally stir the chicken pieces using a ladle for evening cooking.
  • DO not fry the chicken in high heat, as it will not get fried inside.
  • Remove the chicken pieces and drain the fried chicken pieces on a kitchen towel. Repeat the same for the remaining marinated chicken. Keep aside.

Cook the rice

  • Meanwhile, bring a wide pot over medium-high heat.
  • Add 5 cups of water, add 1 Tbsp Ghee, 1 Tsp Salt, the juice from 1/2 of lemon and mix well.
  • Furthermore, add 1-2" Cinnamon Sticks, 4-5 Cloves, 4-5 Cardamoms 1 Bay leaf, 2 Star Anise.
  • Bring the water to a rolling boil and add the soaked basmati rice.
  • Let the rice cook partially for 10-15 minutes. It should be, say 80%. When you eat rice, you should be able to chew it and feel the rice still grainy. Or when you break the rice, it should be firm, not soft. This is a perfect consistency. Switch off the flame immediately.
  • Drain the water from the rice using a colander. Gently shake off the excess water from the colander. This helps the excess water to be released.
  • If you wish, you can spread the rice on a plate and let it cool slightly. Or keep it in the colander as well.

Gravy

  • Bring a wide pan or a pressure cooker over medium heat add 3 tbsp oil. Let it turn warm, add a small piece of Kalpasi.
  • Now add the spices to temper - 1" Cinnamon stick and Bay leaf, 3 cardamoms, 3 cloves. Furthermore, to this add the thinly sliced onions and saute it briefly for 2 minutes.
  • Close the pan or pressure cooker with a lid and let the onions sweat. Occasionally, open the lid and saute the onions for 2 seconds, so that it does not burn.
  • Let the onions sweat well, takes around 5-6 minutes approximately. Onions will turn golden brown color, this is what we are looking for. The slightly caramelized onions.
  • Add 3 tbsp of ginger garlic paste and saute it for 2 minutes. Cover the pan or the cooker with a lid. Occasionally, open the lid and saute for 2 seconds, so that it does not burn.
  • After 3-4 minutes, once the raw smell leaves from the ginger garlic paste, add the chopped tomatoes. Make sure the tomatoes are ripe.
  • Add 6-7 green chilis, along with the tomatoes and saute them briefly. Cover the pan and occasionally mix them, so the spices do not burn.
  • Cover and let the tomatoes turn soft and mushy. This might take around 4-5 minutes.
  • Add 1/2 tsp turmeric powder, a handful of chopped coriander leaves, a handful of mint leaves (both chopped) and give a quick mix.
  • Gravy is formed well and leaves oil. Add the fried chicken pieces to the gravy and give a quick mix.
  • There should not be much water left, just gravy. Now, add the cooked rice to the gravy and close the lid of the pan or the pressure cooker. If using a pressure cooker, remove the whistle. Reduce the flame to medium-low flame and let the rice cook for 15 minutes.
  • 15 minutes later, open the lid of the pan and gently. mix the rice from the bottom. Always scoop from the sides of the pan and not from the center.
  • Mix gently without breaking the rice and cook for another 5 minutes in medium-low heat.Let the rice absorb all the moisture from the gravy and the rice will be cooked and swells up.
  • At this stage, add 1 tbsp of ghee and turn off the flame. Close the lid of the pan and let the Vijayawada Chicken Dum Biryani Or Chicken 65 Biryani rest for 10-15 minutes before serving.

Notes

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