Fried Chicken Biryani | Chicken 65 Biryani | Biryani Recipes
Full Scoops
Full Scoops
  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • 1/2 kg Turmeric powder - 1/2 tsp Garam masala - 1 tsp Coriander powder - 1 tsp Curd - 2 tbsp Oil - to deep fry
  • Chicken Biryani
  • 2. While the chicken is marinating, get the other things ready
  • 1/3 cup of mint leaves and
  • 1/3 cup of coriander leaves with one green chilli and set aside
  • 3. After the chicken is well marinated, heat oil in a kadai to deep fry the chicken. Once the oil is hot, drop the chicken pieces in the hot oil gently and fry until the chicken is 3
  • 4. For the biryani
  • 5. After a few minutes, add the sliced onions and green chilli, saute until the onions are translucent.
  • 6. Add the ginger garlic paste and saute until the raw smell leaves.
  • 7. Add the tomato puree and salt. Cook until the tomatoes are well cooked. For about 3
  • 9. Add the masalas, biryani masala, turmeric powder, red chilli powder and cumin powder
  • 10. Add the fried chicken pieces and mix well with the gravy
  • 11. Add the thick coconut milk and mix in
  • 13. Add the remaining mint leaves and coriander leaves. Close the pressure cooker and cooker for 2 whistles. Simmer after the first whistle. Then switch off.
  • 1. The longer you marinate, the more deeper the flavors of the chicken so do not skip marination.
  • 3. I used 1
  • 4. While deep frying the chicken do not cook it fully, cook only till it it



Log in or Register to write a comment.