Chicken 65 Biryani with Cucumber Raita

Instructions

1. 1

   Marinate the Chicken

   • In a large bowl, combine the chicken pieces with ginger-garlic paste, curd, lemon juice, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, black pepper, rice flour, cornflour, beaten egg, 1.5 tsp salt, and optional red food color.
   • Mix thoroughly until each piece of chicken is evenly coated in a thick paste.
   • Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2-4 hours.
2. 2

   Prepare the Basmati Rice

   • Gently wash the basmati rice until the water runs clear. Soak in water for 30 minutes, then drain completely.
   • In a large pot, bring 10 cups of water to a rolling boil. Add 2 tbsp salt, bay leaves, cinnamon, cardamoms, cloves, and star anise.
   • Add the drained rice and cook for 6-8 minutes until 70% cooked. The grains should be firm but not raw.
   • Immediately drain the rice in a colander to halt cooking. Set aside.
3. 3

   Fry the Chicken 65

   • While the rice cooks, heat vegetable oil in a deep pan over medium-high heat to about 175°C (350°F).
   • Carefully add the marinated chicken pieces in batches, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until deep golden brown and crispy.
   • Remove with a slotted spoon and drain on a wire rack.
   • In the same oil, carefully fry the slit green chilies and curry leaves for 30-45 seconds until crisp. Remove and set aside for garnish.
4. 4

   Layer the Biryani

   • In a heavy-bottomed pot (handi), grease the bottom with 1 tbsp of ghee.
   • Create the first layer with one-third of the cooked rice.
   • Sprinkle half of the fried onions, half the mint, and half the coriander over the rice.
   • Arrange half of the fried Chicken 65 pieces on top.
   • Add the second layer with another one-third of the rice.
   • Repeat the layering with the remaining fried onions, herbs, and Chicken 65.
   • Top with the final layer of rice. Drizzle the saffron-infused milk and the remaining 2 tbsp of ghee over the top.
   • Garnish with the fried curry leaves and green chilies.
5. 5

   Cook on Dum (Steam)

   • Cover the pot with a tight-fitting lid. For a perfect seal, place a clean kitchen towel under the lid or seal the edges with dough.
   • Place the pot on a tawa (flat griddle) over the stove. Cook on high heat for 5 minutes to build steam.
   • Reduce the heat to the lowest setting and let the biryani cook on 'dum' for 15-20 minutes.
   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes to allow flavors to meld.
6. 6

   Serve

   • Open the lid and gently fluff the biryani from the sides with a flat spatula, mixing slightly without breaking the rice grains.
   • Serve hot with a side of cooling cucumber raita or Mirchi ka Salan.