Chicken 65 Biryani Recipe

Prep: 15 mins

Prep: 15 mins

Cook: 35 Mins

Cook: 35 Mins

Total Time: 50 mins

Total Time: 50 mins

Yield: 3-4 Servings

Yield: 3-4 Servings

INGREDIENTS:

For the Rice

  • 1 cup Daawat Ultima Basmati Rice 2 lb Pack, washed and soaked for 20 minutes
  • 2 cups water
  • ½ tsp salt

For the Chicken Marination

  • 300 g chicken boneless
  • ½ cup yogurt
  • 1 tbsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp biryani masala
  • Lemon juice
  • Salt to taste

Cook:

  1. Add soaked rice, salt, and water to a pot. Cook until the grains are long, fluffy, and separate. Set aside.
  2. In a bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, biryani masala, lemon juice and salt. Let it marinate for 10–15 minutes.
  3. Heat oil in a pan and add bay leaf, cinnamon, cloves, and cardamom. Add sliced onions and sauté until golden.
  4. Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften and the mixture becomes aromatic.
  5. Saute chicken in hot
  6. Add the fried chicken to the pan and cook until the chicken becomes tender and the masala thickens.
  7. Spread the cooked Daawat Ultima Basmati Rice 2 lb Pack over the chicken masala. Cover and cook on low heat for 8–10 minutes so the rice absorbs all the rich flavours.
  8. Top with mint leaves, coriander, and fried onions. Serve hot Chicken 65 Biryani made with the long, aromatic grains of Daawat Ultima Basmati Rice 2 lb Pack.