Chicken65 Biryani

“Food is symbolic of love when words are inadequate. ”

― Alan D. Wolfelt

Only when I started reading up on Biriyanis did I know there are so many varieties. Each and every dish one can think of is made into a biriyani. Not sure if I have the courage and the  patience to tackle them all, but for now my next item on the Biriyani ladder is the Chicken 65 Biriyani. 

Chicken 65 is well liked in my home, although I do not make it often. And I have noticed it is the semi dry version which is more sought after than the dry version. And every time, it is made for the biriyani, half of it disappears before it reaches the gravy part of the dish. Curry leaves lend a great flavor to the dish. So do not skip it. 

This is a long and elaborate process. So as I always say, Just handle it stepwise. If you are hard pressed for time, make the chicken 65 a day before and then make the rest of it the next day. I cannot promise the chicken 65 will last till the next day. It is almost always gets gobbled up in my house.

 

Let us make chicken 65 first. I think the semi gravy version goes well with the biriyani, as you have enough masala to go with the rice. 

Start with the chicken Marinade. 

Chicken Marinade  

Ingredients : 

Chicken -  Washed and cleaned - Cut into small-medium sized cubes - 3 pounds

Soy Sauce - 3 Tbsp.

Ginger Garlic paste - 2 Tbsp. 

Red Chilli Powder ( Kashmiri) - 1 Tbsp.  (For color)

Red Chilli Powder - 1 tsp. ( For spice)

Pepper Powder - 1 tsp

salt 

Vinegar  - 1 Tbsp.

Lemon Juice - 1 Tbsp.

In a big bowl, add the soy sauce, ginger garlic paste, Red Chilli powders, Pepper Powder, salt, Lemon Juice, Vinegar and  mix well. To this add the chopped chicken pieces and marinate for at least a minimum of 1 hour. 

Now, we will work with the marinated chicken and deep fry it.

For the Chicken fry : 

Marinated Chicken - done in the previous step. 

Smoked Paprika - 2 tsp ( Optional but recommended)

Eggs - 2

Corn Flour - 3 Tbsp.

All Purpose flour - 1/4 Cup

Rice Flour - 1/4 Cup

Salt ( Remember, you have added salt while marinating so adjust accordingly)

When you are ready to fry the chicken, take another large bowl and add all the above mentioned flours , salt and mix well. 

Add the smoked paprika to the flour mixture. In another bowl, beat the eggs and add to the flour mixture.

 Now, add the marinated chicken to this and ensure the chicken is well coated in this flour mixture.  If you find it too thick, add a little water and adjust consistency. Too loose, add some all purpose flour. Keep ready. 

Heat a deep pan with oil for deep frying. When the oil is hot, drop the flour coated chicken pieces in oil and cook. Ensure the frying happens at medium heat so that the chicken is cooked. At high heat, the outer flour coating will burn but the chicken will not be cooked. So cook on medium flame. Work in batches till you fry all the chicken. Keep aside. 

For the chicken 65 with a semi dry version, we need to sauté this fried chicken in a yogurt spice mixture. That is the next step.

Making the Chicken 65 :

Yogurt/ Curd - 1 Cup.

Chicken Tandoori Masala - 2 tsp. heaped ( I use home made so the flavor is quiet intense. If you use store bought, adjust as per the brand's typical usage.) 

Green Chillies - 7 - Slit lengthwise

Garlic - 5 pods - Sliced thin

Curry Leaves - 2 spring.

Food Color - few drops if using. I did not use it. 

Oil  for shallow frying - 2 Tbsp. 

1. Heat a large pan and add the oil.

2. When the oil heats up add the slit green chillies, Curry leaves and garlic and sauté.

3.  Reduce the flame and now add the yogurt mixed with the tandoori masala powder and food color (if using)

4. As the yogurt heats up, add the fried chicken pieces and toss the chicken around till it is well coated in the yogurt/curd mix. 

5. Turn off heat and let it rest.

6. Now, guard the chicken with your life as it will definitely disappear if left unattended. Happens in my house, all the time. 

Now, we have the chicken65 ready. 

Changed your mind about the biryani?? You can grab a drink and finish off the chicken 65. No questions asked. It is your kitchen, so you rule. Do as you please. 

Now, that you are here, a quick drum roll for the self control that you just exhibited. So, onwards we go. Next is to make the masala for the Biriyani. I know it seems never ending. Just hang in there for this bit then the rice is a breeze. ( The younger version of me is doing an eye roll. )

Let us make the Chicken Masala for the Biriyani. 

Ingredients : 

Onion - 2 Large - Sliced thin lengthwise

Ginger Garlic paste - 2 tbsp.

Tomatoes - 3 slit lengthwise

Tandoori Masala powder / Garam Masala - 1.5 tsp.

Coriander Powder - 1 Tbsp.

Red Chilli Powder - 1.5 tsp. ( for spice)

Coriander leaves - 1/4 Cup 

Mint Leaves - 1 /4 Cup 

Green Chillies - 4 - Whole (Not slit)

Yogurt - 1/2 Cup

Cinnamon - 2 inch - 2 sticks

Green Cardamom - 4 

Cloves - 6

Bay Leaves - 2 

Ghee / Oil - 2 to 3 Tbsp. ( You can use ghee or oil)

1. In a deep pan, heat ghee/ oil. 

2. Add all the whole spices and wait till they sizzle for a couple of minutes. 

3. Now, add the sliced onions and sauté. This will take a while. Add a pinch of salt to fasten the process. The onions should be cooked thoroughly.

4. Now, add the ginger garlic paste and cook till the raw smell dissipates. 

5. Then add the chopped tomatoes and sauté. Add the green chillies. 

6. Add all the spice powders and cook till the onions and tomatoes come together and turn mushy. 

7. Lower the heat, and add the yogurt and cook.

8. Add the coriander leaves, mint leaves and mix well. Add about 3/4th cup of water and cover and cook. Once you add the chicken to the gravy, it will absorb the gravy. So do not worry if the gravy is a bit watery. 

9.  Add the chicken 65 to this and mix well.  Check for seasoning and add salt/spice as needed. 

10. We have the masala part of the biriyani ready. 

Now, we are almost there. Next step is to cook the rice. 

Rice Preparation :

Basmati Rice ( Any good brand you prefer)  - 4 Cups - Soaked for 1 hour and drained. 

Water -  11 - 12 Cups. We will drain the water so it is an approximate amount.( See notes)

Cinnamon - 2 inch strips - 2 

Cardamom - 4

Cloves - 4

Bay Leaves - 2

Shah Jeera - 1.5 tsp

Lemon Juice - 1 Tbsp. 

Salt - 3 tsp. heaped ( The water should be real salty. We will be draining the water so do not worry)

1. Heat water in a deep pan and add the whole spices, including the Shah Jeera. Add salt.

2. Bring the water to a rolling boil. Add the lemon juice. 

3. Add the drained rice to the water and cook till the rice is 70 percent cooked. Stay near the rice, it takes only about 7-8 minutes to cook. So keep your eye on the rice. 

4. When done, strain the rice on to a wide plate. Keep aside. 

The Biriyani Layering is the final step. Here is how it goes. 

Layering for the Dum process  in the Oven :

Ingredients :

Chicken with the masala/gravy

Rice - Cooked and kept ready in the previous step. 

Saffron soaked in warm milk - 1/4 Cup milk and a generous pinch of saffron.

Lemon juice mixed with turmeric - 1.5 Tbsp. with a 1/4 tsp of turmeric 

Ghee - 2 tsp. 

Onions - cut in rings for layering ( Optional)

Chopped coriander/ mint for garnish - a handful

Fried Onions - for garnish (optional)

In an oven proof dish, layer the chicken as the bottom most layer. 

Now, place the onion rings on the chicken gravy.

Add the rice. 

Sprinkle the saffron milk and turmeric in lemon juice over the rice. Add one teaspoon of ghee. 

Repeat the process with another layer of chicken and rice. 

Add the fried onions for garnish. Cover the dish with a double lined foil. This ensures that the steam does not escape. 

In a preheated oven, at 400 degrees F , set the timer for 20 minutes and leave the biriyani dish in. 

Once done, serve warm with a raita. 

Notes : The rice always cooks best when there is enough place  and water for the rice to cook in. The grains should be able to freely move around in the pot while it is being cooked. 

Recipe source : loosely adapted from here.