Chicken 65 biryani is a more flavourful and spicy version of the regular chicken biryani. Here the chicken is marinated in a host of spices and masala, fried in oil and then added to the biryani. This gives a wonderful colour and flavour to the biryani and takes the taste to an all new level. Serve this delicious Chicken 65 biryani with Jungli Mutton and onion raita and I am sure your family and friends would become fans of your cooking.

Serves: 4 to 6

For making Chicken 65

300 gms boneless chicken
2 tbsp cornflour
2 tbsp chicken 65 masala
2 tsp ginger garlic paste
1 tbsp curd
½ tbsp lemon juice
1/2 tsp red chilli powder
Salt to taste
Pinch of pepper powder
Oil for frying


  • Wash and clean the chicken well with water.
  • Dab a cloth over the pieces to remove excess water.
  • Take a bowl, add chicken masala, corn flour, ginger garlic paste, red chilli powder, salt, curd and pepper powder and mix well.
  • Add lemon juice and the chicken pieces and mix well.
  • Check for taste. Add salt or chilli powder or lemon juice if necessary.
  • Allow this to marinate for at least 2 to 3 hours.
  • Heat oil in a pan and when oil in hot, reduce flame to medium and deep fry the chicken pieces in 2 or 3 batches till they get golden brown patches and are cooked.
  • Transfer to a plate and allow the chicken to cool down completely.

For the Biryani


Chicken 65 pieces (recipe shared above)
500 gms (4 cups) long grained Basmati rice (washed and soaked in water for half an hour)
3/4 cup oil
1 big onion sliced
4 cardamoms
2 cinnamon
4 cloves
2 tsp red chilli powder
2 tbsp garlic paste
2 tbsp ginger paste
2 green chillies
4 tomatoes pureed
3 tsp salt (or to taste)
1 ½ lemons
½ cup curd
1/2 cup Coriander leaves
1/2 cup mint leaves
6 cups water

  • Heat oil in a pressure cooker, add cardmoms, cinnamons, cloves and onions and sauté for some time.
  • When onions turn dark brown, add garlic paste, ginger paste and mix well. 
  • Then add red chilli powder, green chillies, tomato puree and salt. Cook for a few minutes till oil starts separating. 
  • Then add curd, coriander and mint leaves and mix well. Finally add water and lemon juice and bring to a boil.
  • When water starts boiling, reduce flame and add the drained rice.
  • Bring this to a boil too and finally add the chicken pieces.
  • Close the lid and pressure cook for 2 whistles.
  • Allow the steam to come out and transfer the biryani to serving bowl.
  • Serve hot with Jungli Mutton, onion raita and Khatte baingan.

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