Looking for some way to jazz up the usual chicken 65? Here’s a chicken 65 biryani recipe you’ve got to try!
Here’s what you’ll need:
What is chicken 65?
Chicken 65 is a popular South Indian starter of deep-fried boneless chicken pieces. These bite-sized chicken pieces are marinated with ginger-garlic paste and spices before being fried.
You may be wondering why this dish is called chicken 65. Here’s the reason: It was introduced in 1965 by Hotel Buhari in the city of Chennai as an entrée or starter. Since then, it’s become a staple in many Indian hotels and restaurants.
What is chicken 65 biryani?
Chicken 65 biryani marries two of my favorite things: succulent chicken 65 pieces, and delicious biryani rice.
Basically, I make chicken 65 using an air fryer, and biryani over the stove. Then, I add the juicy, red chicken 65 pieces to the biryani and mix well, before serving with raita and lime wedges on the side.
This is a hearty, scrumptious meal that doesn’t take a lot of effort to put together.
Chicken 65 biryani vs chicken biryani
Chicken biryani is usually made by cooking chicken with rice and various spices.
For chicken 65 biryani, on the other hand, chicken pieces are marinated and fried, then layered with biryani rice. This biryani has the added texture and flavor of the spicy fried chicken.
Why make chicken 65 in an air fryer?
Traditionally, chicken 65 is deep-fried, but I prefer using an air fryer for several reasons:
- Air frying is healthier than deep frying. Using an air fryer, I can make chicken 65 with minimal oil, and I can cut down my overall calories and fat intake.
- When deep frying, I often end up ‘babysitting’ the fried items stove side. With an air fryer, on the other hand, I only need to flip the chicken pieces once halfway through the cooking time. So, I can set the timer and walk away to do other things as the chicken cooks.
- Deep frying almost always leaves my kitchen feeling greasy and sticky! I end up having to mop my kitchen afterwards, which is a hassle. With an air fryer, I don’t have this problem.
Chicken 65 biryani ingredients
Chicken 65
I use boneless chicken breasts to make chicken 65. When cooking chicken breast, it’s important not to overcook them as they can become tough and stringy.
Cook the small cubes of chicken for 8-9 minutes at 180C/360F in your air fryer. You’ll know it’s done when you cut one of the chicken pieces and the meat is white all the way through.
Here’s my recipe for chicken 65 in an air fryer.
Ghee
Ghee, or clarified butter, is typically used for making biryani to enhance the flavor of the dish. In this recipe, it is used to temper whole spices at the beginning of the cooking process.
Optionally, you can also roast some cashews in ghee over the stove, and top the biryani with these cashews and remaining ghee at the end to elevate its flavor.
Ginger-garlic paste
This is a widely used ingredient in Indian cooking. You can buy a jar of ginger-garlic paste from the store, you can make your own at home.
Curry leaves
Curry leaves are a quintessential herb in South Indian cooking. It gives a wonderful aroma and flavor to the dish. If you buy a big batch for this recipe, here’s how to store your curry leaves so they don’t go bad.
Spices
In terms of whole spices, here’s what I usually use when making biryani:
- Cinnamon sticks
- Cardamom pods
- Cloves
- Cumin seeds
- Fennel seeds
- Bay leaves
If you enjoy Indian food and would like to make it at home, investing in these spices is really worthwhile, as these spices are often used in most South Indian cooking. Here’s how to store spices long-term to prolong their shelf life.
Biryani masala
This is a spice mix for making biryani that typically includes a variety of aromatic spices such as cumin, black pepper, cardamom, cinnamon, coriander, and red chili. You can get this at your local Indian grocer.
Personally, I like to use Baba’s Biryani Spice, but you can use any other biryani masala powder that you can find.
Basmati rice
When making biryani, basmati rice is always my go-to. This long-grain rice is perfect for this dish! When cooking basmati rice, I usually use a rice to water ratio of 1:1½.
How to make chicken 65 biryani restaurant style
Here’s a step-by-step guide on how to make this delicious restaurant style dish:
1. Prepare the chicken 65.
Here’s my chicken 65 in air fryer recipe.
2. Temper whole spices.
Heat ghee in a non-stick pot on medium high before adding cinnamon, cardamom, cloves, bay leaves, cumin seeds, and fennel seeds. Fry for about 1 minute.
3. Add aromatics and spices.
Next, add the chopped onions, chilies and curry leaves. Sauté until onions brown, around 8 to 10 minutes.
On medium-low heat, add ginger-garlic paste, yogurt and biryani masala. Cook for 2 minutes.
4. Add water and cook the rice.
Add rice, water, salt, pepper and half the chopped cilantro. Mix well. On high heat, bring to a boil. Once the water starts boiling, lower the heat to medium-low, and cover the pot. Cook for 10–12 minutes, until the water is absorbed and rice is tender.
5. Top with chicken 65.
Top the biryani with chicken 65, the remaining chopped cilantro and mix well.
6. Finally, serve chicken 65 biryani.
Serve hot with lime wedges and cucumber onion raita on the side.
Other biryani recipes you can try
Frequently Asked Questions
What is the difference between chicken biryani and chicken 65 biryani?
Chicken biryani typically involves cooking chicken with rice. For chicken 65 biryani, on the other hand, chicken pieces are marinated and fried before being layered with biryani rice.
What is the secret ingredient for biryani?
Fresh, aromatic spices are key ingredients for making biryani. They add great flavor and aroma to your biryani.
Here’s how to store your spices to keep them fresh for a long time.
What makes biryani more tasty?
Using ghee and cashews are a great way to enhance the taste of your biryani. Roast some cashews in ghee over the stove, and top your biryani with the cashews and remaining ghee to elevate the flavor and aroma of your chicken biryani.
What gives biryani its flavor?
Cooking rice in boiling water that’s flavored with various aromatic spices such as cinnamon sticks, cardamom pods, cumin, fennel, and bay leaves gives biryani its delicious flavor.
What is the most important spice in biryani?
Biryani isn’t made with a single hero spice, rather with various aromatic spices that give biryani its unique flavor. Biryani masala powder combines spices such as cumin, black pepper, cardamom, cinnamon, coriander, and red chili to make the perfect biryani.
Why do we add yogurt to biryani?
Yogurt adds a rich flavor and a slight tangy flavor to your biryani. Also, yogurt is often used to marinate meat for biryani to tenderize it.
Which rice is best for biryani?
Long grain basmati rice. The non-sticky nature of the rice combined with the fact that when cooked, it produces separate grains that have a soft and fluffy texture make basmati rice the perfect choice for biryani.
How can I make my biryani rice not sticky?
Avoid adding too much water and overcooking the rice. This will end up making your biryani sticky. For basmati rice, use a rice to water ratio of 1:1½.
What happens if you don’t rinse basmati rice?
Your rice will be sticky. Dry rice grains are usually coated with starch. When the grains aren’t washed, this starch begins to gelatinize during the cooking process, making the rice stick to one another.
Chicken 65 Biryani Recipe
Equipment
- Air Fryer
Ingredients
- 1 1/2 tsp ghee
- 1 cinnamon stick
- 4 cardamom
- 2 cloves
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 2 bay leaves
- 1 red onion, diced
- 2 red chilies, chopped
- 10 curry leaves
- 2 tsp ginger-garlic paste
- 1 tbsp yogurt
- 1 1/2 tbsp biryani masala
- 1 cup basmati rice, washed
- 1 1/2 cups water
- 1/2 tsp coarse black pepper
- 2 tsp salt
- 3 tbsp chopped cilantro
Instructions
- Prepare the chicken 65. Here’s my chicken 65 in air fryer recipe.
- Heat ghee in a non-stick pot on medium high before adding cinnamon, cardamom, cloves, bay leaves, cumin seeds, and fennel seeds. Fry for about 1 minute.
- Next, add the chopped onions, chillies and curry leaves. Sauté until onions brown, around 8 to 10 minutes.
- On medium-low heat, add ginger-garlic paste, yogurt and biryani masala. Cook for 2 minutes.
- Then, add the rice, water, salt, pepper and half the chopped cilantro. Mix well. On high heat, bring to a boil. Once the water starts boiling, lower the heat to medium-low, and cover the pot. Cook for 10–12 minutes, until the water is absorbed and rice is tender.
- Top the biryani with chicken 65, the remaining chopped cilantro and mix well.
- Serve hot with lime wedges and cucumber onion raita on the side.
More chicken recipes
Conclusion
If you love chicken 65 and you love biryani, you’ll definitely love this recipe!
Served with chilled cucumber onion raita on the side, this is truly a balanced and satisfying meal that you can enjoy with family and friends.
The succulent and spicy chicken pieces pair well with the savory, flavorful biryani rice and cool raita to create the perfect bite.
And if you’re using an air fryer to make the chicken 65, better yet! You’ll have yourself a tasty and healthy treat. Enjoy!
