Chicken 65 Biryani - Hyderabadi Style - Easy, Quick & Simple

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This is Yasmin and today I'm here with another recipe that is chicken 65 Biryani make medium-sized pieces of half kg , boneless chicken wash and strain its water .

Add one tablespoon ginger garlic paste , two tablespoons beaten curd , half teaspoon tome powder , 2.5 teaspoons , red chili powder , one teaspoon coriander or honey powder .

One teaspoon cumin or zero powder , 1.5 teaspoon salt or add salt as per the taste .

Add five tablespoons of corn flour , add one whole egg , add one food teaspoon red fruit color and this is optional mix well and leave this for marination for about an hour after an hour of marinating the chicken add oil for frying when the oil is hot .

Add two big onions or nearly 200 g onions , thinly sliced fry , the onions , still brown and crisp .

Remove from the pan and keep aside , mix the chicken marination again and lower the pieces into the oil .

Deep fry the chicken on both sides till they turn brown and crisp , remove from the pan and keep aside .

I'm frying the chicken in two turns , take out eight tablespoons of oil from the pan .

Now add this oil to the empty pan .

Add one tablespoon ginger garlic paste , stir fry for 60 seconds or a minute so that its raw smell goes off at 250 g .

Beaten curd half teaspoon to make powder 1.5 teaspoon of red chili powder .

Two teaspoon spices or grama saa powder , one teaspoon coriander or the powder 1.5 teaspoon salt or add salt as per the taste .

Add five green chilies , crushed two tablespoons chopped coriander .

Two tablespoons , mint leaves mix well and cook till the gravy leaves the oil , uh juice of half a lemon , add fried chicken pieces mix well , add 3/4 of the fried onions , close the lid and cook for another one minute .

Our chicken 65 gravy is ready .

So cakey ba smoothie rice for about half an hour .

After half an hour of soaking the rice , add two liters of water to the pan .

Add three teaspoon salt or add salt as per the taste .

Add the whole spices like four small sticks of cinnamon , three cardamoms , three black gloves and one teaspoon caraway seeds or Shara add one tablespoon chopped coriander .

One tablespoon mint leaves , close the lid when the water comes to boil , add soaked and well strained dries stir at times and cook till the rice is 80% to just like you cook .

The regular rice strain its water , remove half of the semi cooked rice and layer the chicken 65 gravy over the remaining rice .

Now layer the rice which you have kept aside , add few pinches , orange fruit color to 1/4 cup meal mix well and spread this milk over the layer .

Dries add one tablespoon of lemon juice , spread 1/4 cup clarified butter of your key .

Add one tablespoon chopped mint leaves , one tablespoon chopped coriander , add the remaining fried onions , close the lid and cook on high flame for 1 to 2 minutes till the steam starts emerging out of the pan .

Cook on low flame for 10 to 15 minutes till the rice is fully done .

Keep changing the position of the pan for even cooking mix from the bottom dish out and serve hot with tempered curd or the Hikari .

Thank you for watching .

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