Did you know that Chicken 65 was first made in Chennai in 1965?
Today, we’re giving this classic dish a twist by turning it into an irresistible Chicken 65 Biryani. This recipe combines the spicy, tangy flavours of Chicken 65 with the aromatic goodness of biryani.
Let’s get started and cook up some magic in the kitchen!

First, take 1.5 kg of bone-in chicken pieces in a bowl.
Ensure they’re cut into smaller pieces for even cooking.

Sprinkle 1 tablespoon of salt and 30 ml of vinegar over the chicken.
Mix well and let it rest for 15 minutes.

Drain the water thoroughly to ensure the spices adhere well to the chicken.

Next, add the following spice powders:
1 and 1/2 teaspoons of salt (adjust to taste)
2 teaspoons of Kashmiri chili powder
1 and 1/2 teaspoons of pepper powder
1/2 teaspoon of turmeric
1 and 1/2 teaspoons of chili powder
1/2 teaspoon of garam masala
2 tablespoons of rice flour and
1 tablespoon of corn flour

Add 100 grams of thick yogurt, which helps tenderize the meat, and 1 tablespoon of ginger-garlic paste.
Squeeze the juice of half a lemon over the mixture.
Mix everything thoroughly.

Finally, add one egg to coat the chicken pieces well.
Let it marinate for one hour.

Heat a kadai and pour in enough oil for deep-frying.

Once the oil is hot, add the chicken pieces. Fry on high heat for a few minutes.
then reduce the heat to medium and cook until the chicken is golden brown.

Garnish with fried green chilies and curry leaves. Set them aside.

Cooking the Rice:
Wash and soak the rice for one hour.
Place a big pot of water on the stove to boil the rice.

For one kg of rice, pour in two and a half liters of water.
Add whole garam masala, a bay leaf, 3 tablespoons of salt, and 5 green chilies.

Pour in 2 tablespoons of oil and squeeze the juice of half a lemon.
Bring it to a boil.

Drain the soaked rice and add it to the pot. Cook for 15 minutes on high flame.
When the rice is cooked, add chopped coriander leaves and mint leaves.
Drain the cooked rice and put it in a strainer.

Heat a large pot, pour the oil used for frying the chicken. Add 2 large chopped onions and 3 green chilies. Sauté until golden brown. Add ginger-garlic paste and sauté for a minute.

Sprinkle in the spice powders:
– 1 teaspoon each of salt, garam masala and Kashmiri chilli powder.
1/2 teaspoon of turmeric and
– 1 and 1/2 teaspoons of chili powder
or adjust to your liking.

Stir once. Add chopped coriander leaves and mint leaves.
Add one cup of yogurt make sure there are no lumps and give it a good mix.
Cook for 5 minutes.
Squeeze the juice of half a lemon.

Add the fried Chicken 65 pieces along with fried curry leaves and green chilies.
Stir gently and cook for 5 minutes.

Now add the cooked rice, spreading it evenly.
Place a few fried chicken pieces on top of the rice, and add the curry leaves. Cover with a lid and cook for 10 minutes on low heat.
Add saffron milk.

Now the Chicken 65 Biryani is ready to be served.
Dish out and enjoy!

And there you have it, our delicious Chicken 65 Biryani is ready to be served! This flavorful and aromatic dish is sure to be a hit with your family and friends. Thanks for watching, and happy cooking!

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