Chicken 65 Biryani

Steps

1. 1

   In a large bowl, combine the boneless chicken cubes with 1 tsp red chilli powder, 1/2 tsp turmeric, 1/2 tsp black pepper, 1 tbsp ginger garlic paste, 1/2 tsp garam masala, salt to taste, 1 tsp lemon juice, and a pinch of red food colour. Mix thoroughly and marinate for as long as possible (at least 30 minutes).

   Start 30-minute timer
2. 2

   After marinating, add 2 tbsp corn flour, 1 tbsp all-purpose flour, 1 egg white, and 1/4 tsp baking soda to the chicken. Mix well to coat each piece evenly and let it rest for another 20 minutes.

   Start 20-minute timer
3. 3

   Heat 1/2 cup oil in a pan. Shallow fry the chicken pieces in batches over medium heat until they are cooked through, golden, and crispy. Remove from the pan and set aside.

4. 4

   In the same oil (or fresh oil if needed), fry 2 thinly sliced onions until they are deep golden brown and crispy (biryani onions/birista). Remove the onions and set aside. Reserve about 1/2 cup of this flavorful frying oil.

5. 5

   In a heavy-bottomed pot or biryani handi, heat the reserved 1/2 cup of oil. Add 1 tsp cumin seeds, 3-4 slit green chillies, 10-12 curry leaves, chopped garlic, and sliced ginger. Sauté briefly until fragrant.

6. 6

   Add the remaining 1/2 sliced onion to the pot and cook until softened and translucent.

7. 7

   Add the diced tomatoes, salt, 1/2 tsp turmeric, and 1 tsp red chilli powder. Mix well, add a small splash of water, cover the pot, and cook on low heat for about 20 minutes until the tomatoes are completely softened and jammy.

   Start 20-minute timer
8. 8

   Whisk 1/2 cup yogurt and add it to the tomato base. If using, add the soy sauce, red chilli sauce, and green chilli sauce. Stir in 1 cup of the previously fried onions, the chopped mint, and 1/4 cup of the cilantro. Mix well to create a thick masala.

9. 9

   Add the fried chicken 65 pieces into the masala, reserving 8–9 pieces to use for the top layer. Stir to coat the chicken in the masala.

10. 10

    While the masala finishes, bring a large pot of water to a rolling boil. Add a drizzle of oil, a few drops of lemon juice, 1-2 tbsp salt (the water should taste salty like the ocean), and the whole spices (shah jeera, cardamom, cloves, and cinnamon).

11. 11

    Add the soaked basmati rice to the boiling water. Boil for exactly 4 minutes from the moment the water returns to a boil. The rice should be about 70-80% cooked. Drain the rice, reserving 1/4 cup of the starchy rice water.

    Start 4-minute timer
12. 12

    Layering: Spread the parboiled rice evenly over the chicken masala in the pot. Top the rice with the remaining fried onions, fresh curry leaves, slit green chillies, chopped cilantro, and the reserved chicken 65 pieces.

13. 13

    Drizzle 2-3 tbsp of ghee and the reserved 1/4 cup of rice water over the top. Seal the pot tightly with aluminum foil and a heavy lid to trap the steam.

14. 14

    Cook on high heat for 3 minutes to build steam, then reduce the heat to the lowest setting and cook (Dum) for 20 minutes. Turn off the heat and let the biryani rest, unopened, for 15 minutes before serving.

    Start 3-minute timer