Spicy Chicken 65 biryani is a special South Indian-inspired glorious layering of irresistible chicken, basmati rice, fresh herbs, crispy onions, and a tiny drizzle of ghee. Perfect for entertaining!
In a medium bowl mix together all the marinade ingredients except the chicken. See the Notes below regarding preparing this dish in stages.
Trim the chicken pieces and cut each thigh into 3 to 4 pieces depending on the size. Stir into the marinade and coat well. Cover and keep in the refrigerator until you are ready. If not using within 4 hours, reserve the lemon juice and stir it in just before cooking.
Fry the Onions (Birista) for Assembling the Biryani
If needed, see more detailed instructions on cooking onions. In a heavy saucepan over medium-high heat add the oil. When it is hot stir in the onions and allow to cook for 5 minutes or so. Turn down the heat to medium and allow to simmer.
When the onions begin to brown, watch them closely. You want to remove them from the oil a shade lighter than you want them to be. They will continue to cook and darken for several minutes after removing them from the oil.
Drain the onions on paper towels and allow them to cool for 5 minutes or more. You can make the fried onions 3 days ahead; store in an airtight container at room temperature. Freeze after that.
Cook the Sauce for the Chicken
Ideally In a heavy-bottomed pan large enough to hold the finished biryani, (I find a 4-quart dutch oven works well) over medium-high heat add the oil. If use the leftover oil from frying the onions if you wish. When the oil is hot stir in the onions and the salt. Cook for 4 to 5 minutes or until the edges begin to brown.
Turn the heat down to medium. Add the ginger garlic paste, curry leaves, and chilies. Stir for a minute or two until the paste no longer smells raw.
Add the ground spices and stir for 2 to 3 minutes until they are fragrant. Add the tomato sauce and cook until it reduces and darkens a shade. This takes 4 to 5 minutes. You want a fairly thick sauce at this point. If you are using fresh tomatoes it will take a couple more minutes to reduce.
Add the yogurt and 1 tablespoon of water and cook for another 2 minutes. If you are storing the sauce for more than an hour and you are wanting to watch the heat level, remove the chilies first.
Cook the Rice
Gently rinse the rice in a bowl filled with water to cover it. Rinse until the water is clear enough to see your hand. About 3 to 4 times.
In a large pan over high heat, bring 6 cups of water to boil. Stir in the salt, whole spices, and rice. Lower the heat to medium-high and cook at a boil for 7 to 8 minutes and then check the rice. It should be 75% done. Break a grain of rice and there should be a tiny white uncooked core in the center.
Drain and set the rice aside. You can remove the whole spices at this point if you don't want them in your biryani.
Cooking the Chicken
Stir in the flours you are using into the marinaded chicken. Really any combination of flour works, or even all all-purpose (maida) flour is fine. If you have marinaded the chicken for longer than 4 hours and hadn't added the lemon juice, add it now.
Deep Frying
In a heavy pot with high sides, heat 3 inches of oil over medium-high heat. You are looking for a temperature of 350°F (180°C). If you don't have a thermometer, drop in a bit of the marinade into the oil. If it pops up to the top your oil is hot enough.
Without crowding the pan, carefully drop in about 1/2 of the chicken. Stir gently to make sure nothing is sticking together or to the bottom of the pan. Cook for 5 to 8 minutes or until the chicken is a deep golden brown.
The chicken should be cooked through. Thigh meat is best at 175°F (80°C) to 190°F (90°C) degrees. but you will be cooking the assembled biryani so cook to 175°F (80°C) for thigh meat, and chicken breast to 155°F (68°), at this point.
OR Shallow Frying
Over medium-high heat add oil in a frying pan so it is 1/4-inch deep. Use the strained oil leftover from frying the onions if you wish. When the oil is hot add the chicken pieces being sure not to crowd the pan. Cook on each side for 3 to 5 minutes. You are looking for a nice brown and be cooked all the way through.
See temperature recommendations in the step above. Depending on the size of your pan you will probably need to do this in 2 batches.
Layering the Biryani
After you have stirred the chicken and yogurt into the sauce, taste for seasoning (salt, lemon juice, and chili powder). Then remove 1/2 the chicken mixture.
Fish out the whole spices and chilies if you prefer. Stir in 2 tablespoons each mint and cilantro into the remaining chicken.
Layer half the basmati rice over the chicken. Drizzle 1 teaspoon of ghee, sprinkle 2 tablespoons each mint and cilantro, and 1/3 of the fried onions.
Spoon the rest of the chicken over the rice. Sprinkle it with 2 tablespoons each mint and cilantro, and 1/3 of the fried onions.
Layer the second half of the rice on top of the chicken. Drizzle the remaining 1 teaspoon of ghee, sprinkle 2 tablespoons each mint and cilantro, and the final 1/3 of the fried onions.
Cook the Assembled Biryani
Cover the biryani with a tight lid and cook over medium-high for about 1 to 2 minutes. You want the biryani hot enough to begin steaming. Turn the heat down to low and cook for another 10 to 15 minutes.
The heat you cook the biryani depends on your stove and the pot you are using. But use the lowest setting that allows the biryani to get hot enough to steam for about 5 minutes. Start the heat on low, then check at the 5-minute mark to see it is steaming. If not, turn the heat up a bit.
Remove the biryani to rest covered and undisturbed for 10 minutes. Serve with raita and a salad.
Storing & Reheating
The biryani will keep well in the refrigerator in an airtight container for up to 3 days.
To reheat, spoon out the amount you will be eating. Sprinkle with a bit of water and reheat in the microwave.
Notes
I am a chicken thigh person. The meat is tender, flavorful, and hard to overcook. If you want to use chicken breast in this recipe, cook it until it is almost cooked through (155°F (68°C). You will be cooking everything together so you don't want to overcook the white meat at this point.
Substitute for Kashmiri chili powder: For each teaspoon of Kashmiri chili powder sub 3/4 teaspoon paprika (or sweet), and 1/4 teaspoon cayenne powder.
Substitutes for Madras curry powder:
2 teaspoons biryani masala
1/4 teaspoon garam masala
additional 1/4 teaspoon of Kashmiri chili
Biryani masala powder substitute: Garam masala which you can buy or make.
SHORTCUT: Feel free to buy fried onions or shallots if you prefer.
Method for cooking the chicken: While the chicken in Chicken 65 is typically deep-fried, I tested cooking it under the broiler. I wasn't a big fan of the results because the chicken didn't brown very well. But if you are concerned about how much oil you use, head on over to my tandoori tikka biryani for instructions on cooking the chicken under the broiler.
About Salt: It may seem like a lot of salt, but this is the only opportunity you will have to season the rice, and most of the salt will be drained off.
If you want to break down the steps to make the recipe more manageable, I like to make the sauce, fry the onions, marinate and cook the chicken up to 2 days before. Before serving, cook the rice, chop the herbs, and layer the biryani. Assemble the layer and do the final 25-minute cook and resting time.
Note: The nutrition count does not include the 1/2 cup of oil used to fry the onions and the 1 tablespoon of salt in the rice cooking water. Most of which is poured away.