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.


Kachori Chaat

Kachori’s are popular evening snacks in India. I just love the crunchy and flaky texture of kachori. Mostly these kachori’s are accompanied with some sides. But i like them with curd and lot sweet and spicy chutney. The spiciness of kachori is just awesome. So here’s the recipe friends hope you all like it.
For dough
  1. 1 1/2 cup all purpose flour
  2. 1/2 cup semolina.
  3. 3 tbsp lukewarm oil
  4. Cold water for kneading a soft dough
  5. Salt according to taste.
For filling
  1. 1/2 split skinned green gram soaked for 2 hours.
  2. 3 tsp coriander leaves finely chopped.
  3. 2 green chilies finely chopped
  4. 1 tsp finely chopped ginger
  5. 1/2 tsp coriander powder.
  6. 1/3 tsp turmeric powder
  7. 1/4 tsp garam masala
  8. Salt according to taste.
  9. 3 tbsp oil +oil for frying
For chaat
  1. 1/2 cup green chutney and red chutney
  2. A pinch each of chaat masala, cumin powder and red chili powder.
  3. 1/2 cup sweetened curd
  4. Some fried boondis
First knead the ingredients for dough into a soft dough by adding enough water and cover it. Let it rest it rest for some time.
Till the dough is resting lets make the filling. In a heavy bottomed pan add oil and than saute ginger,chilies till raw smell goes off. Than add in soaked split skinned green gram. Fry it for sometime  and than add in all the spices.Once well mixed coriander leaves. Keep this aside to cool.
Now pinch the dough in medium sized balls and fill in the mixture and flatten it lightly. Now fry them in a medium heat till they are crispy and well cooked.
Place this fried kachori’s in serving dish and top it with generous amount of chutnies and good amount of sweetened curd. Sprinkle chili and cumin powder.Serve immediately.
Recipe for chutney:-
For tamarind chutney take 1/2 cup  tamarind pulp dilute it add in few chopped dates,1/2 cup jaggery and few raisins.Bring it to boil. Then add in salt,chili powder, fennel powder and chaat masala. Boil till the chutney is thick. store in airtight container. This can stay in fridge for 4-5 months.
For  coriander mint chutney take handful both of washed coriander and mint along with 2 green chilies in blender. blend it to a smooth paste. transfer to a bowl and add in salt and 2 tbsp lemon juice.