Chicken 65 Dum Biryani

Prep Time: 10min
Soak Time: 30min
Cook Time: 40min
Total Time: 1hr 20min
Yield: 4-5 Servings

Ingredients

500 Grams Chicken 65 Pieces
3 Cups Basmati Rice, wash & soak in water for 30 minutes
2 Medium Sized Onions, sliced thinly
Salt to Taste
1/2 Tspn Black Cumin Seeds(Shahjeera)
2-3 Small Cinnamon(Dalchini) Stick
6-8 Green Cardamom(Ellachi) Pods
2-3 Bay Leaves
4-5 Cloves(Lavang)
10 Cups Water
1 Tspn Oil
1 Tblspn Mint(Pudina) Leaves & Cilantro(Kothmir) Leaves, chopped
1 Tspn Lemon Juice
1/2 Tspn Garam Masala Powder
4 Tblspn Butter/Oil/Ghee
1 Tspn Butter/Ghee

Masala For Marination

1 1/2 Tblspn Red Chilli Powder
Salt to Taste
4-6 Green Chillies, slit on one side
1 Tspn Turmeric Powder
1 Tblspn Gingergarlic Paste
2 Tblspn Lemon Juice
1 Tspn Garam Masala Powder
1 Cup Yogurt(Curd)
3 Tblspn Mint(Pudina) Leaves, chopped
3 Tblspn Cilantro(Kothmir) Leaves, chopped

Directions

• For chicken 65 (click on the link for recipe) marination check out my blog. Do not add the seasoning for chicken 65 as we need only marinated chicken fried pieces as shown in the picture below.

• Heat 3 tablespoon butter (instead of 3 tablespoon butter; you can also use 1.5 tablespoon oil + 1.5 tablespoon butter/ghee) in a pan on medium flame, add sliced onions. Fry them until golden brown & crisp. Turn off the flame & keep it aside.

• In a large pot add 10 cups of water, shahjeera, ellachi, lavang, bay leaves, dalchini, 1 teaspoon oil & bring it to a boil on a medium high flame. 

• Now add soaked basmati rice (before adding rice drain soaked water completely), salt(to taste) & cook until its 70% done( approximately 5-10 minutes).

• Meanwhile heat 1 tablespoon butter in a pressure cooker on a medium flame; add green chillies, gingergarlic paste, red chilli powder, salt, garam masala powder & saute for a second. Add lemon juice, yogurt. cilantro leaves, mint leaves, 3/4th fried onions & mix everything well. 

• Cook for 3-5 minutes by stirring occasionally & add chicken 65 pieces. Mix everything well & switch the flame to low or sim. 

• Drain the rice using a strainer & layer the rice evenly over the chicken 65 pieces in the pressure cooker.

• Sprinkle 1 tablespoon cilantro leaves, 1 tablespoon mint leaves, remaining 1/4th fried onions, 1/8 teaspoon garam masala powder, 1 teaspoon lemon juice, 1 teaspoon butter & close the cooker lid without the whistle.

• Cook for 20 minutes on a low or sim flame & turn off the flame. 
• Serve hot with mirchi ka salan & raita.

Note: You can also cook chicken 65 dum biryani in a heavy bottomed sauce pan by following same directions except cover the sauce pan with an aluminum foil (you can also use wheat flour dough to seal) & close the lid.