Chicken 65 Biryani
- 90 min
- medium
- Serves 4
Chicken 65 biryani of fried chicken with Cookd Madras 65 Masala over basmati rice, mint and spices. Medium-spicy, serves 4, 1 hour 30 minutes plus marinating.
Ingredients
- Basmati Rice300 grams
- Water, For Soaking500 ml
- Chicken600 grams
- Curd, Whisked200 grams
- Ginger Garlic Paste, Paste25 grams
Cookd Madras 65 Masala- Red Chilli Powder3 grams
- Corn Flour2 tbsp
- Salt2½ tsp
- Oil120 ml
- Oil3 tbsp
- Cinnamon3 grams
- Green Cardamom1 grams
- Cloves1 grams
- Bay Leaves1 grams
- Cumin2 grams
- Onion, Thinly Sliced250 grams
- Green Chilli, Slit12 grams
- Tomato, Chopped150 grams
- Coriander Powder3 grams
- Turmeric Powder½ tsp
- Mint Leaves, Chopped25 grams
- Coriander Leaves, Chopped25 grams
- Water, For Cooking450 ml
- Ghee, Melted1 tbsp
Contains: milk, wheat, soya.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 1019kcal | 4076kcal |
| Protein | 42g | 169g |
| Carbohydrate | 85g | 339g |
| Fat | 58g | 230g |
| Fibre | 5.4g | 22g |
| Sugar | 7g | 28g |
Cookd masalas for chicken
Method
Cut the chicken into 3 cm pieces and whisk the two portions of curd separately. Peel and thinly slice the onion. Wash and slit the green chillies, chop the tomato, and wash and chop the mint and coriander leaves. Rinse the rice until the water is mostly clear, soak it in 500 ml water for 20 minutes, and drain it fully.
Mix the chicken with 100 g curd, 2 tsp ginger garlic paste, Cookd Madras 65 Masala, red chilli powder, corn flour and 1 tsp salt. Coat every piece and keep it covered in the fridge for 30 minutes.
Heat 120 ml oil in a kadai on medium flame for 2 minutes until hot but not smoking. Deep fry the chicken in 3 batches for 6 to 8 minutes per batch, turning often, until lightly crisp. Check that the centre is white with no pink and the juices run clear, then drain and keep aside.
Heat 3 tbsp oil in a heavy kadai on medium flame for 1 minute until hot. Add the cinnamon, cardamom, cloves, bay leaves and cumin, and fry for 1 minute until they sizzle. Add the onion and green chilli, and fry for 6 to 8 minutes until the onion is golden.
Add 1 tbsp ginger garlic paste and fry on medium flame for 1 minute until the raw smell goes. Add the tomato, coriander powder and turmeric powder, and cook for 4 to 5 minutes until the tomato is soft. Add 15 g each of mint and coriander leaves, 100 g curd and 1.5 tsp salt, and cook for 2 minutes until the curd blends into the masala.
Add the drained rice and 450 ml water. Mix once and cook on high flame for 3 minutes until the water comes to a strong boil. Taste the water and check that it is slightly salty.
Place the fried chicken over the rice and cover the kadai tightly. Cook on low flame for 15 minutes until the rice is tender and the water is absorbed. Turn off the flame and keep it covered for 10 minutes so the rice settles.
Open the kadai and add the ghee and the remaining coriander and mint leaves. Mix gently from the sides without breaking the rice, then serve hot.
Before you start
- How long does Chicken 65 Biryani take?
- 1 hour 30 minutes from start to finish. That is 25 minutes of preparation and 1 hour 5 minutes of cooking.
- How many people does Chicken 65 Biryani serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chicken 65 Biryani vegetarian?
- No, it contains meat or fish.
- Is Chicken 65 Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Chicken 65 Biryani?
- 600 grams Chicken, 300 grams Basmati Rice, 100 grams Curd, 50 grams Cookd Madras 65 Masala, 2 tbsp Corn Flour, 10 grams Ginger Garlic Paste, and a few more listed on this page.
- Do I need a pressure cooker for Chicken 65 Biryani?
- No, it is cooked in an open pot.
- How many calories are in Chicken 65 Biryani?
- About 1019 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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