how to make chicken 65 biryani.. 🥰👌🥰 #kadapaarjun Here is a step-by-step recipe to make a flavorful, restaurant-style Chicken 65 Biryani. This dish brings together the fiery, crispy crunch of deep-fried Chicken 65 with layers of aromatic, perfectly cooked Basmati rice. Prep time: 30 mins | Cook time: 45 mins | Servings: 4 Ingredients List 1. For the Chicken 65 Marination Chicken: 500g boneless chicken (cut into bite-sized cubes) Ginger-Garlic Paste: 1 tbsp Yogurt (Curd): 2 tbsp Spice Powders: 1 tsp red chili powder, ½ tsp turmeric powder, 1 tsp garam masala, 1 tsp black pepper powder Binding Agents: 2 tbsp cornstarch, 1 tbsp rice flour Acid: 1 tbsp lemon juice Egg: 1 whole egg (helps the coating stick) Oil: For deep frying 2. For the Flavored Rice Basmati Rice: 2 cups (washed and soaked for 30 minutes) Whole Spices: 1 bay leaf, 2 green cardamoms, 1-inch cinnamon stick, 3 cloves Salt: 1.5 tbsp (the water should taste like seawater) Ghee: 1 tsp 3. For the Biryani Masala / Gravy Base Aromatics: 2 large onions (thinly sliced), 1 tbsp ginger-garlic paste Greens: ½ cup fresh mint leaves (chopped), ½ cup fresh coriander leaves (chopped), 3-4 green chilies (slit) Yogurt: ½ cup (whisked) Spices: 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp biryani masala powder Finishing: 2 tbsp melted ghee, 2 tbsp milk mixed with a pinch of saffron (or yellow food coloring), fried onions (barista) for garnish Step-by-Step Cooking Instructions Step 1: Marinate & Fry the Chicken Mix the chicken pieces thoroughly with all the ingredients listed under Chicken 65 Marination (except the frying oil). Let it rest for at least 30 minutes. Heat oil in a deep pan over medium-high heat. Fry the chicken pieces in small batches until they turn golden brown and crispy. Drain them on a paper towel and set aside. Step 2: Cook the Rice (Par-boil) Bring a large pot of water to a rolling boil. Add the whole spices, salt, and 1 tsp of ghee. Add the soaked basmati rice. Cook until the rice is 70-80% done (it should still have a slight bite/core when pressed). Drain the rice completely and spread it out slightly to stop the cooking process. Step 3: Make the Masala Base In a separate large, heavy-bottomed pot (your biryani pot), heat 2 tablespoons of oil (you can use the oil left over from frying the chicken) along with 1 tablespoon of ghee. Add the sliced onions and fry until they are soft and golden brown. Stir in the green chilies and ginger-garlic paste. Sauté for 1-2 minutes until the raw smell disappears. Turn the heat to low. Add the yogurt, red chili powder, coriander powder, and biryani masala. Mix well until the oil starts separating from the sides. Toss in half of the chopped mint and coriander leaves. Add the fried Chicken 65 pieces into this masala base. Toss gently for 2 minutes to coat them nicely in the gravy. Tip: If it looks too dry, splash 2-3 tablespoons of water. Step 4: Layer and Dum (Steam) Reduce the heat to the absolute lowest setting. Even out the chicken masala mixture at the bottom of the pot. Layer the par-boiled basmati rice evenly over the top of the chicken. Drizzle the saffron milk and melted ghee over the rice. Garnish the top layer with the remaining mint, coriander, and crispy fried onions. Seal the pot tightly with aluminum foil or a clean kitchen cloth, then put the lid tightly over it to trap the steam. Cook on low heat for 12–15 minutes (Dum cooking). Turn off the heat and let it rest undisturbed for another 10 minutes before opening. Step 5: Serve Gently fluff the biryani from the sides, ensuring you get layers of white rice, spiced yellow rice, and the fiery red chicken from the bottom. Serve hot alongside a cool cucumber raita or salan! Let me know if you would like me to adjust this for a healthier air-fryer version or help you find ready-made biryani spice blends you can use! - @kadapa.arjun