Chicken 65 Biryani is a one-pot meal usually made on happy occasions like marriages, parties or gatherings and thus I call it A Happy Meal. Biryanis are a very popular dish in the Asian as well as Arabic Countries.
Chicken Tikka Biryani is a delightful, spicy and incredibly delicious recipe made with Basmati rice, pre-cooked boneless chicken cubes (tikkas), and the correct amount of aromatic spices.
Eid is approaching and if are looking to make something new or if you are tired of the same old chicken biryanis then this would be your first choice.
It takes a little bit of extra effort to cook perfect Chicken Tikka Biryani. You just have to balance the tenderly cooked chicken, the right mix of spices mix, perfectly cooked basmati rice.
Ingredients of Chicken 65 Biryani
Boneless Chicken - 500 gm
Garlic Paste - 1 Tablespoon
Ginger Paste - 1 Tablespoon
Red Chili Powder - 1.5 Tablespoon
Turmeric - 1/2 Teaspoon
Soya Sauce - 1 Teaspoon
Tomato Ketchup - 2 Tablespoon
Chicken 65 Masala - 1 Tablespoon
Maida (all purpose flour) - 2 Tablespoon
Cornstarch - 1 Tablespoon
Egg - 1 Pcs (only Egg White)
Tomato Puree - 4 Tablespoon
Black Pepper Powder - 1/2 Teaspoon
Basmati Rice - 4 or 5 Cups (500 gm)
Edible Oil - For Frying and Cooking
Bay Leaves - 2 Pcs
Cloves - 3 Pcs
Cinnamon Sticks - 2 Pcs (2 inches)
Salt - To Taste
Steps for Chicken 65 Biryani
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.
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