Chicken 65 Biryani

Hello friends hope you all had a great time in 2015 and may lord bless you all a wonderful 2016. Last year the same day i had decided to open up my blog and later started it in march. My special thanks to all my dear blogger friends for encouraging me and liking my posts. 2015 was a great year for me learnt a lot from you all and i hope to learn a lot from you all cause according to me learning never stops.

Moving on to the recipe this is a lip smacking biryani with fried chicken pieces and can be made in jiffy.Hope you all enjoy it.



  1. 2 cups of washed and soaked basmati rice (i have used the smaller variety known as zeerak samba)
  2. 2 onions finely chopped.
  3. 1 small tomato chopped.
  4. 1 tbsp of ginger garlic paste.
  5. 1 tsp chili powder.
  6. 1 tsp coriander powder.
  7. 1/4 tsp turmeric powder.
  8. 1/2 tsp garam masala
  9. Salt to taste.
  10. 2 glass of coconut milk and 2 glass of water (refer notes)
  11. Hand full of coriander and mint leaves chopped

For chicken 65:-

  1. 3/4 kg boneless chicken pieces.
  2. Juice from one lemon juice.
  3. Salt.
  4. 1 tsp chili powder.
  5. 1 tsp coriander powder.
  6. 1/4 tsp roasted cumin powder.
  7. 1/4 tsp turmeric powder.
  8. 1/2 tsp pepper powder.
  9. 2 tbsp corn flour.
  10. 2 tbsp all purpose flour.
  11. 1 tbsp freshly ground ginger garlic paste.
  12. Oil for frying.

For biryani masala:-

  1. 5-6 cashew nuts.
  2. 1 tsp poppy seeds.
  3. 5-6 shallots.
  4. 2 green chilies.
  5. 1 small stick of cinnamon.
  6. 2-3 cloves
  7. 1 cardamom.
  8. 1/4 cup cup of warm water


First we will start by marinating our chicken pieces. Thoroughly wash chicken pieces and pat them dry. Now marinate it with lemon juice salt ans turmeric powder and leave it  for at least  2 hours.

After 2 hours add in all the ingredients mentioned for the chicken 65 and again leave it for 2 hours. By doing this the chicken will be soft from inside and crispy from outside.  After 2 hours deep fry them first few minutes in medium flame and then last few minutes in high flame till it turns out golden brown.

Now lets prepare biryani masala. For making masala soak all the ingredients mentioned under the biryani masala list for 10 mins and grind it in a fine paste.

Now place a cooker in a low flame and heat oil. Add in the ground masala and saute till the the raw smell goes off. Next add in chopped onions and ginger garlic paste fry them till it turns light pink. Now add in the tomatoes and stir well. Add in chili powder,coriander powder,salt,turmeric powder,garam masala and salt. Next add in chopped coriander and mint leaves and stir in the soaked biryani rice. Now add in the fried pieces of chicken and stir well. Next add water and coconut milk. Check the seasoning add salt if needed and close the cooker and let the biryani cook till 2 whistles. Serve hot with chilled raita.


Chicken 65 pieces can be made in advance and than can be added later in biryani.

You can totally skip adding coconut milk and instead add water but i personally like the richness of coconut milk.


Silky Egg Curry.

I love to try out curries with egg when there are limited options left with me. Silky Egg Curry as the name suggests has a silky texture both the egg and the gravy are so smooth that it just melts in your mouth. The gravy is tangy, sweet and really spicy. This is yet another one of my simplest egg recipes and can be prepared with very less time.

So here’s the recipe hope you all will give it a try.



  1. 4 soft boiled eggs
  2. 1 medium sized onion
  3. 3 big riped tomatoes
  4. 3 cloves of garlic
  5. 4-5 almonds
  6. 3 cashew nuts
  7. 1/2 tsp kashmiri red chili powder
  8. 1/2 tsp coriander powder
  9. 1/4 tsp turmeric powder
  10. A pinch asafoetida
  11. 3 tbsp oil
  12. 1/4 cup water
  13. Salt according to taste
  14. A pinch of sugar
  15. 1 tsp fresh cream
  16. Coriander leaves for garnish


In a pressure cooker add in roughly chopped onion, tomatoes and nuts(almond & cashew) with enough water and pressure cook it till its soft and pulpy. Now with help of blender blend it into a very smooth paste. Now in same cooker heat oil and add in asafoetida and the blended paste and saute till it starts to leave oil. It won’t take much time as the paste is already cooked. Now add i all the spices and sugar and saute again. Now add in water and let this gravy come to a boil. After it has boiled add in the soft boiled eggs and slowly stir it so that it gets coated well with the gravy. Let it simmer for 1 minute and than check the seasoning. Garnish with coriander leaves and serve hot with roti, naan or breads of your choice.