Chicken 65 Biryani

1. 1

   Step 1

   • a.Marinate the Chicken
   • b.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.
   • c.Mix thoroughly until each piece of chicken is evenly coated in a thick paste.
   • d.Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 2-4 hours.
2. 2

   Step 2

   • a.Prepare the Basmati Rice
   • b.Gently wash the basmati rice until the water runs clear. Soak in water for 30 minutes, then drain completely.
   • c.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.
   • d.Add the drained rice and cook for 6-8 minutes until 70% cooked. The grains should be firm but not raw.
   • e.Immediately drain the rice in a colander to halt cooking. Set aside.
3. 3

   Step 3

   • a.Fry the Chicken 65
   • b.While the rice cooks, heat vegetable oil in a deep pan over medium-high heat to about 175°C (350°F).
   • c.Carefully add the marinated chicken pieces in batches, avoiding overcrowding. Fry for 5-7 minutes, turning occasionally, until deep golden brown and crispy.
   • d.Remove with a slotted spoon and drain on a wire rack.
   • e.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

   Step 4

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

   Step 5

   • a.Cook on Dum (Steam)
   • b.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.
   • c.Place the pot on a tawa (flat griddle) over the stove. Cook on high heat for 5 minutes to build steam.
   • d.Reduce the heat to the lowest setting and let the biryani cook on 'dum' for 15-20 minutes.
   • e.Turn off the heat and let the biryani rest, unopened, for at least 15 minutes to allow flavors to meld.
6. 6

   Step 6

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

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