Chicken 65 Biryani – Chicken Tikka Biryani Recipe

Wash and drain all water from the chicken. Marinate chicken with 1/2 tablespoon ginger paste, 1/2 Tablespoon Garlic Paste, 1/2 Tablespoon red chili powder, chicken 65 masala, soya sauce, maida (all purpose flour), cornstarch, egg white and salt to taste. Heat Oil in a pan and deep fry the chicken. Keep it aside.

To make the gravy, take a pan, heat 2 tablespoon oil in it, Put black pepper, 1/2 tablespoon ginger paste and 1/2 tablespoon garlic paste. Saute it. Then add tomato puree, red chili powder, turmeric, soya sauce, tomato ketchup and cook until oil floats. Add fried chicken cubes to it. Now cook or 2 minutes and take it down.

Boil 6 to 7 glass of water with bay leaves, cinnamon sticks, and cloves. When water reaches the boiling, add Basmati Rice and enough amount of salt to it. Let it boil till half done. Drain the hot water immediately and add normal water to it. When rice cools, toss it with oil.

For final Layering, take a big pot, Put 1/2 layer of rice, then the chicken gravy and again rice. Add a pinch of green and yellow edible color if you like. Heat 3 tablespoon oil and put it over the rice and cover the lid. Keep on low heat for about 15 minutes. Your aromatic Chicken 65 Biryani is ready to serve. Serve with raita of your choice.