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.


Schezwan Fried Rice.

Schezwan Fried Rice is the most easiest and quickest recipe when you have very little time and want to eat something really filling. All you need is some veggies,some rice and sauces and your rice will be ready to eat. Whenever I go to restaurants this is one of my favorites.

Many people think that making fried is difficult because of the chopping part(as it requires fine chopping). But with the invention of new gadgets you don’t have to worry about that too. I always prefer to make my sauce at home as it gives a really nice and fresh flavor to your food. I saw this recipe of sauce in a TV  show hosted by chef Ranveer Brar(show name “Homemade”) and its very easy to make your own sauce. So here goes the recipe of Schezwan Fried Rice. Hope you all enjoy it.



  1. 2 cups washed and soaked long grained Basmati rice
  2. 1/2 cup chopped onions.
  3. 1-2 finely chopped garlic.
  4. 1/2 cup each of chopped carrots,beans,cabbage and capsicum.
  5. 1 tsp of oil and lemon juice.
  6. Salt according to taste.

For the sauce:-

1. 5-6 red chili’s deseeded and soaked in hot water (for 15 minutes).

2. 1 tbsp each of grated garlic and ginger.

3. 2-3 shallots finely chopped.

4.2 tbsp of tomato sauce.

5.1 tsp of dark soy sauce.

6. 1/3 tsp of sugar and pepper powder.

7.1/2 tsp lime juice.

8.2 tbsp oil.

Method for making sauce:-

Grind soaked red chili’s into a fine paste. In  pan heat oil and add in ginger and garlic and saute well. Once the raw smell goes of add in the grinded paste and saute till the mixture leaves oil. Once it starts to leave oil add in soy and tomato sauce and again saute well. As soy sauce is high in salt content add in very little salt and mix well.Than add sugar and pepper powder. Finally  add in lemon juice and turn off the heat. This sauce can be stored in fridge and used as and when required. But i usually like to prepare it a day prior and use it the next day.

Preparation of Rice:-

Wash and soak 2 cups of rice for 30 minutes. After 30 minutes drain the water. In a vessel add in 5-6 cups of water and bring it to a boil. Add in one pinch of salt and 2-3 drops of oil and lemon juice. When the water starts to boil add in rice and let it cook till its half done(refer notes).Switch of the flame and drain away the excess water.

Making of Fried Rice:-

In a heavy bottomed pan heat oil and add in chopped garlic and onions and let it saute well. Once the raw smell goes off add in the chopped veggies and let it saute for some time. We don’t have to over cook the veggies as we want a nice crunch in our fried rice. Next add in the sauce that we have prepared and give it a nice mix so that all the veggies get a nice coat of the sauce. Once nicely coated add in rice and stir in well. Let it cook for some time with the lid on it. After 5 minutes remove lid and stir it well.Now add in a pinch of salt and pepper powder and give it a nice mix. Your Schezwan Fried Rice ready. Garnish it with celery leaves. Serve hot.



As the rice is soaked for 30 minutes it requires less time to cook. so keep an eye over the rice so that it doesn’t over cooks.

Its better to make sauces in small quantities as it gives best results.