Hyderabad Wala Recipes's video: Chicken 65 Biryani - Hyderabadi Style - Easy Quick Simple

Make and enjoy the delicious and lip-smacking Chicken 65 Biryani at home. Recipe by Maimoona Yasmeen Ingredients: Onions - 2 big or nearly 200 grms Oil - for frying Procedure: 1. Add oil for frying. 2. When the oil is hot, add thinly sliced onions. 3. Fry the onions till brown and crisp. 4. Remove from the pan and keep aside. 5. Remove 8 tbsp oil from the pan and keep aside for later use. For Chicken Marination: Ingredients: Boneless Chicken - 1/2 Kg (medium pieces) Ginger Garlic Paste - 1 tbsp Beaten Curd - 2 tbsp Turmeric Powder - 1/2 tsp Red Chilli Powder - 2 1/2 tsp Coriander Powder - 1 tsp Cumin Powder - 1 tsp Salt - 1 1/2 tsp or (as per the taste) Cornflour - 5 tbsp Egg (whole) - 1 Red Food Colour - 1/4th tsp (optional) Oil - for frying Procedure: 1. Wash the chicken and strain its water. 2. Add ginger garlic paste, beaten curd, turmeric powder, red chilli powder, coriander powder, cumin powder, salt, cornflour, egg and red food colour to chicken pieces. 3. Mix well and leave the chicken for marination for about an hour. 4. After the marination time, mix the chicken again and lower the pieces into the hot oil (the leftover oil used for frying the onions). Fry in turns. 6. Deep fry the chicken on both sides till they turn brown and crisp. 7. Remove from the pan and keep aside. For The Gravy: Ingredients: Oil - 8 tbsp (take from the oil used for frying the onions) Fried Onions - 3/4th of the fried onions Ginger Garlic Paste - 1 tbsp Beaten Curd - 250 grms Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 1/2 tsp Spices/Garam Masala Powder - 2 tsp Coriander Powder - 1 tsp Salt - 1 1/2 tsp or as per the taste Green Chillies - 5, crushed Chopped Coriander - 2 tbsp Mint Leaves - 2 tbsp Juice of half a Lemon Procedure: 1. Add oil to a pan. 2. Add ginger garlic paste and stir fry for 60 sec - 1 min, so that its raw smell goes off. 3. Add beaten curd, turmeric powder, red chilli powder, spices or garam masala powder, coriander or dhaniya powder, salt, crushed green chillies, chopped coriander and mint leaves. 4. Mix well and cook till the gravy leaves the oil. 5. Add lemon juice and fried chicken pieces. 6. Mix well. 7. Add 3/4th of the fried onions. 8. Close the lid and cook for another one minute. 9. Chicken 65 gravy is ready. For Cooking the Rice: Ingredients: Basmati Rice - 500 grms Salt - 3 tsp Cinnamon - 4 small sticks Cardamoms - 3 Black Cloves - 3 Caraway Seeds/Shahzeera - 1 tsp Chopped Coriander - 1 tbsp Mint Leaves - 1 tbsp Procedure: 1. Soak rice for about half an hour. 2. After half an hour of soaking the rice, add 2 litres of water to a pan in which you are making the biryani. 3. Add salt, whole spices like cinnamon, cardamoms, black cloves, caraway seeds, chopped coriander and mint leaves. 4. Close the lid. When the water comes to boil, add soaked and well strained rice. 5. Stir at times and cook till the rice is 80 percent done, just like you cook the regular rice. Strain its water Final Preparation: Ingredients: Chicken 65 Gravy Semi-cooked Rice Milk - 1/4th cup Orange Food Colour - few pinches Lemon Juice - 1 tbsp Clarified Butter/Pure Ghee - 1/4th cup Chopped Mint Leaves - 1 tbsp Chopped Coriander- 1 tbsp Fried Onions - remaining 1/4th of the fried onions Procedure: 1. Remove half of the semi cooked rice from the pan and layer the chicken 65 gravy over the remaining rice. 2. Now layer the rice which we have kept aside. 3. Add orange food colour to milk. 4. Mix well and spread this milk over the layered rice. 5. Add lemon juice, clarified butter, chopped mint leaves, chopped coriander and the remaining fried onions. 6. Close the lid and cook on high flame for 1 - 2 min till the steam starts emerging out of the pan. 7. Cook on low flame for 10-15 min till the rice is fully done. 8. Keep changing the position of the pan for even cooking. 9. Mix from the bottom, dish out and serve hot with Tempered Curd or Dahi ka Raitha. Thanks for watching!