chicken 65 biryani recipe

Chicken 65 biryani recipe, Air fryer chicken 65 biryani

Chicken 65 biryani/ Air fryer chicken 65 biryani is a delicious amalgamation of the 2 popular dishes in one pot, where fried and marinated chicken pieces are layered onto the biryani for dum and then served. So instead of cooking chicken in the same pot you will need to add the starter/ appetizer chicken 65 to the biryani, voila air fryer chicken 65 biryani is ready.

air fryer chicken 65 biryani recipe
I got this idea of making chicken 65 biryani after tasting it in Aachi aapakadai years back and tried to make a replica of a simple kuska style  biryani enhanced with spicy and juicy chicken 65. Not saying that this original version but this is also one variety will post some more recipes like this in upcoming posts. Traditionally chicken 65 is prepared by deep frying marinated chicken pieces but in this recipe I have used air fried chicken 65 for a guilt free eating but have shown fried version too in the same post. Also I have used kashmiri red chili powder which the chicken 65 good color instead of food color.  gives I have earlier posted other recipes like this CHICKEN 65 FRIED RICE in air fryer version which was real hit in the blog. So let’s get to the making of Air fryer chicken 65 biryani !!!

You may be interested in other chicken recipes below:

air fryer chicken 65 biryani


Other Air fryer dishes you may be interested in are below:

Chicken 65 biryani recipe, Air fryer chicken 65 biryani
Serves 3
Print
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Prep Time
2 hr
Cook Time
45 min
Total Time
2 hr 45 min
Ingredients
  1. 1. Basmati rice – 2 cups
  2. 2. Onion – 1 (medium sized)
  3. 3. Mint – ¼ cup
  4. 4. Coriander/ Cilantro – ¼ cup
  5. 5. Green chilli – 2
  6. 6. Ginger garlic paste – 1 tbsp
  7. 7. Curd – 1 tbsp
  8. 8. Turmeric powder – ¼ tsp
  9. 9. Red chilli powder - 1 ½ tsp (depending on spice level)
  10. 10. Salt – to taste
  11. 11. Water – 3 cups (approx.)
  12. 12. Oil – 2 tbsp
Whole spices
  1. 1. Bay leaf - 1
  2. 2. Cardamom - 2
  3. 3. Clove – 2
  4. 4. Cinnamon stick - 1
  5. 5. Fennel seeds - ½ tsp
  6. 6. Cumin seeds - ½ tsp
For chicken 65
  1. 1. Chicken breast – 5 slices
  2. 2. Ginger garlic paste – 1 tsp
  3. 3. Egg white – 1
  4. 4. Red chili powder – ½ to 1 tsp
  5. 5. Garam masala powder – ½ tsp
  6. 6. Turmeric powder – ¼ tsp
  7. 7. Coriander powder – ½ tsp
  8. 8. Salt – to taste
  9. 9. Rice flour – 1 tbsp
  10. 10. Cornflour – 1 tbsp
  11. 11. Oil – 1 tsp +1 tsp (for marination)
  12. 12. Curry leaves – few
  13. 13. Green chili – 2 to 4
  14. 14. Oil - for deep frying (1 tbsp for air fryer method)
Note
  1. * 1 cup = 235 ml
Instructions
  1. Cut and chicken breast into cubes. In a bowl add the chicken cubes, salt, turmeric, ginger garlic paste, red chilli powder, coriander powder, garam masala powder, egg white, rice flour and Corn flour. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste. (Marinating chicken pieces overnight gives best results and yields soft chicken)
  2. After 2 hours of marination, Wash and soak rice in water for 30 minutes. After 30 minutes of soaking drain the water and keep the rice aside. Slice onions thin, chop mint and cilantro finely, make slit in green chilli.
  3. Heat oil in a pressure cooker, add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom. When aromatic add sliced onion and green chilli. Saute well and add ginger garlic paste. Saute well until the raw smell goes. Now add, chopped mint, cilantro, required salt, turmeric powder and chilli powder. Saute well.
  4. Now add curd and mix well. Allow the mixture to boil well. When the water is boiling well add soaked rice. Now allow the mixture to boil well.
  5. When the mixture has started to boil close it and pressure cook for 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker.
  6. When the rice looks done take it from the sides using spatula and fluff it gently. As shown in the picture I dint put the whistle so what I did was kept the flame in high for 4 to 5 minutes then put the flame to low for 10 minutes. After 10 minutes I switched off the flame snd allowed the rice to rest for 5 more minutes. So after 20 minutes open the pressure cooker when the rice looks done fluff gently from sides and serve it hot with raita)
  7. So after 2 to 4 hours preheat Air fryer at 400 for 5 minutes. ( I have CRUX air fryer at home and the below mentioned cook time suits me, timing may vary a little according to the brand)
  8. When the air fryer is preheated brush a tbsp of oil on the baking rack/ place a parchment paper on the baking rack (prevents chicken from sticking) then place the chicken pieces one by one evenly without overcrowding. Do not place really big chunks as the inside might not get cooked fully. Brush a tsp oil over the chicken pieces as well (optional). Now cook for 10 minutes.
  9. After 10 minutes remove the rack from the air fryer and flip the chicken pieces and cook for 7 more minutes again. After 7 minutes you will notice that the chicken is evenly and cooked crisp. Now to the chicken add curry leaves and cut chili. Cook it for a minute and you should see delicious chicken 65 ready in no time. Remove it from the air fryer and cook the next batch. Keep it aside..
  10. Alternatively, So after 4 hours heat oil in a frying pan. Let it become hot and not smoking hot. Drop each cubes coated well in masala in the oil. Fry in low to medium flame. When chicken looks done remove it using slotted spoon and transfer it to a plate with paper towel. Repeat the process until all the chicken piece is done. Keep it aside.
  11. Now add the chicken 65 pieces to the biryani. Mix it well and let it dum for a minute or 2 in low flame. After a minute or 2 serve it hot with raita! When the biryani was on dum I prepared chicken 65, that way time is saved.
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How make Air fryer chicken 65 biryani with step by step images


  1. Cut and chicken breast into cubes. In a bowl add the chicken cubes, salt, turmeric, ginger garlic paste, red chilli powder, coriander powder, garam masala powder, egg white, rice flour and corn flour. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste. (Marinating chicken pieces overnight gives best results and yields soft chicken)
    chicken biryani
  2. After 2 hours of marination, Wash and soak rice in water for 30 minutes. After 30 minutes of soaking drain the water and keep the rice aside. Slice onions thin, chop mint and cilantro finely, make slit in green chilli.
  3. Heat oil in a pressure cooker, add cumin seeds, fennel seeds, bay leaf, clove, cinnamon stick and cardamom. When aromatic add sliced onion and green chilli. Saute well and add ginger garlic paste. Saute well until the raw smell goes.
  4. Now add, chopped mint, cilantro, required salt, turmeric powder and chilli powder. Saute well.
  5. Now add curd and mix well. Allow the mixture to boil well.
  6. When the water is boiling well add soaked rice. Now allow the mixture to boil well. When the mixture has started to boil close it and pressure cook for 2 whistles in medium flame. When the pressure has subsided allow it to rest for 5 more minutes. Now open the cooker.
  7. When the rice looks done take it from the sides using spatula and fluff it gently. As shown in the picture I dint put the whistle so what I did was kept the flame in high for 4 to 5 minutes then put the flame to low for 10 minutes. After 10 minutes I switched off the flame snd allowed the rice to rest for 5 more minutes. So after 20 minutes open the pressure cooker when the rice looks done fluff gently from sides and serve it hot with raita)
  8. So after 2 to 4 hours preheat Air fryer at 400 for 5 minutes. ( I have CRUX air fryer at home and the below mentioned cook time suits me, timing may vary a little according to the brand) When the air fryer is preheated brush a tbsp of oil on the baking rack/ place a parchment paper on the baking rack (prevents chicken from sticking) then place the chicken pieces one by one evenly without overcrowding. Do not place really big chunks as the inside might not get cooked fully. Brush a tsp oil over the chicken pieces as well (optional). Now cook for 10 minutes.
  9. After 10 minutes remove the rack from the air fryer and flip the chicken pieces and cook for 7 more minutes again. After 7 minutes you will notice that the chicken is evenly and cooked crisp. Now to the chicken add curry leaves and cut chili. Cook it for a minute and you should see delicious chicken 65 ready in no time. Remove it from the air fryer and cook the next batch. When the both the batches are done keep it aside.
  10. Alternatively, So after 4 hours heat oil in a frying pan. Let it become hot and not smoking hot. Drop each cubes coated well in masala in the oil. Fry in low to medium flame. When chicken looks done remove it using slotted spoon and transfer it to a plate with paper towel. Repeat the process until all the chicken piece is done. Keep it aside.
  11. Now add the chicken 65 pieces to the biryani. Mix it well and let it dum for a minute or 2 in low flame. After a minute or 2 serve it hot with raita! When the biryani was on dum I prepared chicken 65, that way time is saved.chicken 65 biryani

 

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