Chicken 65 Biryani

Ingredients

• 500 g boneless chicken (cut into small cubes)
• 1 tsp red chilli powder
• 0.5 tsp turmeric powder
• 0.5 tsp black pepper powder
• 1 tbsp ginger garlic paste
• 0.5 tsp garam masala
• salt (to taste)
• 1 tsp lemon juice
• red food colour (a pinch)
• 2 tbsp corn flour
• 1 tbsp all-purpose flour
• 1 egg white
• 0.25 tsp baking soda
• 0.5 cup oil (for shallow frying)
• 500 g basmati rice (soak 30 minutes)
• water (for boiling)
• oil (drizzle for rice water)
• 3 lemon juice (2–3 drops for rice water)
• 2 tbsp salt (1–2 tbsp for rice water; salt it like the ocean)
• 0.5 tsp shah jeera
• 3 green cardamom (2–3 pods)
• 2 cloves
• 1 cinnamon stick (1 small stick)
• 2 onions (for frying)
• 0.5 cup oil (reserved from frying onions)
• 1 tsp cumin seeds
• 4 green chillies (3–4, slit)
• 12 curry leaves (10–12 leaves)
• 4 garlic cloves (chopped)
• 1 tbsp ginger (thinly sliced)
• 0.5 onion (sliced)
• 2 tomatoes (large, diced)
• 0.5 tsp turmeric powder
• 1 tsp red chilli powder
• 0.5 cup plain yogurt
• 1 tsp soy sauce (optional)
• 1 tbsp red chilli sauce (optional)
• 1 tsp green chilli sauce (optional)
• 1 cup fried onions (plus extra for layering)
• 0.25 cup mint (chopped)
• 0.25 cup cilantro (chopped, plus extra for layering)
• curry leaves (for layering)
• green chillies (for layering)
• 3 tbsp ghee (2–3 tbsp for layering)
• 0.25 cup reserved rice water

Steps

1. 1

   Marinate the chicken: In a bowl, combine the boneless chicken cubes with 1 tsp red chilli powder, ½ tsp turmeric, ½ tsp black pepper, 1 tbsp ginger garlic paste, ½ tsp garam masala, salt to taste, 1 tsp lemon juice, and a pinch of red food colour. Mix well to coat the chicken.

2. 2

   Add the binding agents: To the marinated chicken, add 2 tbsp corn flour, 1 tbsp all-purpose flour, 1 egg white, and ¼ tsp baking soda. Mix until a thick batter forms around the chicken pieces.

3. 3

   Fry the chicken: Heat ½ cup oil in a pan for shallow frying. Fry the chicken pieces in batches until crispy and fully cooked. Set aside, reserving the chicken for later layering.

4. 4

   Prepare the rice: Soak 500g basmati rice for 30 minutes. Bring a large pot of water to a boil with a drizzle of oil, 2–3 drops of lemon juice, 1–2 tbsp salt, ½ tsp shah jeera, 2–3 green cardamom pods, 2 cloves, and a small cinnamon stick.

5. 5

   Cook the rice: Add the soaked rice to the boiling water and cook until it is about 70-80% done. Reserve ¼ cup of the starchy rice water, then drain the rest of the rice and set aside.

6. 6

   Fry the onions: Thinly slice 2 onions and fry them in oil until deep golden brown and crispy. Remove the onions and reserve ½ cup of the frying oil for the masala.

7. 7

   Start the biryani masala: In a large pot (preferably brass), heat the reserved ½ cup onion oil. Add 1 tsp cumin seeds, 3–4 slit green chillies, 10–12 curry leaves, 4 chopped garlic cloves, 1 tbsp thinly sliced ginger, and ½ a sliced onion. Sauté until the aromatics are fragrant and the onion is translucent.

8. 8

   Add tomatoes and spices: Stir in 2 diced large tomatoes, salt to taste, ½ tsp turmeric powder, and 1 tsp red chilli powder. Cook until the tomatoes soften and the oil begins to separate.

9. 9

   Incorporate yogurt and sauces: Lower the heat and whisk in ½ cup plain yogurt. If using, add 1 tsp soy sauce, 1 tbsp red chilli sauce, and 1 tsp green chilli sauce. Mix well to form a thick gravy.

10. 10

    Finish the masala base: Stir in 1 cup of the fried onions, ¼ cup chopped mint, and ¼ cup chopped cilantro. Cook for another minute.

11. 11

    Layer the biryani: Over the masala base, add a layer of the parboiled rice. Top the rice with more fried onions, fresh curry leaves, slit green chillies, chopped cilantro, and the fried Chicken 65 pieces.

12. 12

    Final steam (Dum): Drizzle 2–3 tbsp of ghee and the reserved ¼ cup rice water over the top. Cover the pot tightly and cook on low heat (Dum) for about 10–15 minutes until the rice is fully cooked and the flavors have melded.

Notes

The author notes that Chicken 65 originated in Chennai in the 1960s. Using brass cookware is recommended for even heat distribution and steam retention during the 'Dum' process. The sauces (soy and chilli) are optional but add to the fusion flavor profile.

Nutrition per serving

• main
• chicken
• biryani
• fusion
• spicy
• dinner
• indian
• fried chicken