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A fiery and fragrant fusion where spicy, deep-fried Chicken 65 is layered with aromatic basmati rice. This Hyderabadi-inspired dish is a showstopper, combining the best of a classic appetizer and a royal main course. Perfect for a weekend feast.
For 4 servings
Marinate the Chicken
Prepare the Basmati Rice
Fry the Chicken 65
A fiery and fragrant fusion where spicy, deep-fried Chicken 65 is layered with aromatic basmati rice. This Hyderabadi-inspired dish is a showstopper, combining the best of a classic appetizer and a royal main course. Perfect for a weekend feast.
This hyderabadi recipe takes 105 minutes to prepare and yields 4 servings. At 891.15 calories per serving with 40.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Layer the Biryani
Cook on Dum (Steam)
Serve
Replace the chicken with 400g of paneer cubes or cauliflower florets. Marinate and fry them in the same way.
Instead of deep-frying, pan-fry or air-fry the marinated chicken pieces until cooked through and golden.
Use bone-in chicken pieces. Increase the frying time to ensure the chicken is fully cooked before layering.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary fuel source, offering sustained energy to keep you active throughout the day.
Spices like turmeric, ginger, and garlic contain compounds with anti-inflammatory and antioxidant properties, contributing to overall wellness.
A typical serving of Chicken 65 Biryani (around 510g) contains approximately 850-950 calories, primarily from the rice, deep-fried chicken, and ghee. The exact count can vary based on the amount of oil absorbed.
Chicken 65 Biryani is an indulgent and rich dish, best enjoyed on special occasions. While it provides protein and carbohydrates, it is high in calories and fat due to the deep-frying process and use of ghee. It is not considered a daily health food.
'Dum' is a slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. The steam trapped inside cooks the ingredients in their own juices, allowing flavors to meld beautifully, which is essential for a perfect biryani.
Yes. To reduce the heat, you can decrease the amount of black pepper powder and use fewer green chilies or deseed them before frying. Kashmiri red chili powder adds more color than heat, so it can be kept as is.
Mushy rice is usually caused by overcooking it during the parboiling stage. It's crucial to cook the rice only to 70% doneness. It should still have a firm bite when you drain it, as it will continue to cook in the steam during the 'dum' process.
This recipe goes great with these complete meals
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
