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Chicken 65 Biriyani



  • 2 cups Basmati rice
  • 4 cups Water
  • 1 tsp Cumin seeds
  • Salt to taste


  • 2 lbs boneless Chicken cubes
  • 1 tsp Chilli powder
  • 2 tbsps Ginger & Garlic paste
  • Salt to taste
  • 2 tbsps Corn starch and I’m going to
  • 1 Egg


  • 1 cup Curry leaves
  • 2 cups finely diced Onions
  • 2 tbsps green Chillies
  • 2 tsps Chilli powder
  • 2 tsps Cumin powder
  • 1 tsp fresh cracked Pepper
  • 4 tbsps Ginger & Garlic paste
  • 4 tbsps Chilli paste or Sambal Oelek
  • Salt to taste
  • 1/8 tsp of food colouring dissolved in a tbsp or so of water
  • 1 cup blanched and pureed tomatoes
  • 1/2 cup Water
  • 2 tbsps Ghee


  • 4- 5 boiled Egg halves
  • 1/2 cup Curry leaves
  • 1/2 cup sliced Onions


  • Soak the rice for at least 30 mins and drain the water a few times
  • Marinate the chicken with the chilli powder, ginger and garlic paste, salt to taste, cornstarch and the egg
  • Heat oil and before you deep fry the chicken deep fry the curry leaves and onion reserved for garnish
  • Reserve a cup of that oil
  • Deep fry the pieces of chicken in batches till golden brown and drain
  • In a wok or kadai and heat up the reserved oil
  • Sauce the diced onions, green chillies and curry leaves
  • Add the chilli, cumin powder & pepper
  • Add the ginger and garlic paste followed by the chilli garlic paste or the sambar oelek
  • Add salt to taste and the food colouring, mix well and reserve half of it for the topping
  • Add the chicken to the other half and toss to coat
  • Cook till the chicken is dry and keep aside
  • Return the other half of the masala to the kadai, add the tomato puree, water and salt to taste
  • In a separate pot heat up the water add cumin seeds and salt and cook the rice till 3/4 cooked, drained and keep aside
  • In the same pot, heat the ghee and when melted, reserve half
  • Add the gravy and then 3/4 of there semi cooked rice
  • Then add all the cooked dry chicken
  • Add the final layer of rice on top
  • Add some of the reserved food colouring
  • Add the boiled egg halves, onion and curry leaves
  • Cover the pot with foil, put on the lid and cook in a preheated oven at 350 degrees for 20 - 30 mins