Hyderabadi Chicken 65 Biryani
A flavorful fusion of iconic Hyderabadi Chicken 65, deep-fried and spiced chicken pieces layered with fragrant basmati rice, infused with traditional biryani spices. This biryani offers a perfect balance of spicy, tangy, and aromatic flavors characteristic of Hyderabad cuisine.
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Ingredients
- 2 cupsBasmati rice
- 500 gramsChicken (boneless, cut into bite-sized pieces)
- 100 gramsYogurt
for marination
- 2 tablespoonsGinger-garlic paste
- 1 ½ teaspoonsRed chili powder
- 0 ½ teaspoonsTurmeric powder
- 1 teaspoonsCoriander powder
- 1 teaspoonsGaram masala powder
- 1 tablespoonsLemon juice
- 2 piecesGreen chilies
finely chopped
- 10 leavesFresh curry leaves
- 3 tablespoonsCornflour
- 2 tablespoonsRice flour
- 1 ½ teaspoonsSalt
divided
- 4 cupsOil
for deep frying
- 1 mediumOnion
thinly sliced
- 4 piecesGreen cardamom pods
- 4 piecesCloves
- 1 inchCinnamon stick
- 2 piecesBay leaves
- 1 pieceStar anise
- 0 ¼ cupsFresh coriander leaves
chopped
- 0 ¼ cupsFresh mint leaves
chopped
- 0 ½ teaspoonsSaffron strands
soaked in 2 tbsp warm milk
Instructions
Wash the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes.
In a mixing bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, finely chopped green chilies, half the salt, rice flour, and cornflour. Mix well to coat the chicken evenly. Marinate for at least 30 minutes.
Heat oil in a deep frying pan or kadai over medium heat. Deep fry the marinated chicken pieces in batches until golden brown and cooked through, about 6-8 minutes per batch. Remove and drain on paper towels. Keep warm.
In a large pot, bring 5 cups of water to a boil. Add the whole spices: green cardamom pods, cloves, cinnamon stick, bay leaves, and star anise along with the remaining salt.
Drain the soaked rice and add it to the boiling water. Cook the rice until it is about 70% cooked, approximately 6-7 minutes. The grains should still have a bite. Drain the rice and set aside.
In a heavy-bottomed pot or a deep pan suitable for dum cooking, layer half of the partially cooked rice. Spread the fried chicken pieces evenly over the rice.
Sprinkle half of the chopped coriander, mint leaves, curry leaves, sliced onions, and saffron-infused milk over the chicken. Layer the remaining rice on top.
Top the biryani with the remaining coriander, mint, curry leaves, and sliced onions.
Cover the pot with a tight-fitting lid or seal with dough to trap the steam. Cook on dum (very low heat) for 25-30 minutes to allow the flavors to meld and the rice to finish cooking.
Remove from heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice and serve hot.
Nutrition Facts
Per serving
