Chicken 65 Biryani

Ingredients

• -Chicken: 400g (boneless, bite-sized)
• -Perugu : 2 tbsp
• -Ginger-Garlic Paste: 1 tsp
• -Red Chili Powder: 1 tsp
• -Turmeric: ¼ tsp
• -Garam Masala: ½ tsp
• -Salt: To taste
• -Corn Flour: 2 tbsp
• -Rice Flour: 1 tbsp
• -Oil: For frying (2 tbsp)
• -Green Chilies: 1 (slit)
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)
• -Biyyam (Basmati Rice): 2 cups
• -Onions: 1 (sliced thin)
• -Tomatoes: 1 (chopped)
• -Pudina (Mint Leaves): 1 tbsp (chopped)
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)
• -Dalchini (Cinnamon): 1 stick
• -Lavangalu (Cloves): 2
• -Yelakulu (Cardamom): 2
• -Water: 4 cups
• -Neyyi (Ghee): 1 tbsp

Instructions

1. Chicken 65:
2. - Marinate chicken with perugu, allam-vellulli paste, karam podi, pasupu, garam masala, uppu for 30 min.
3. - Add corn flour, biyyapindi, mix well to coat.
4. - Heat nune, fry chicken pieces till crispy (5-6 min), set aside.
5. - In same pan, fry pachimirapa, toss with chicken, sprinkle kothimeera.
6. Biryani Rice:
7. - Rinse rice, soak 15 min, drain.
8. - Heat neyyi, fry dalchini, lavangalu, yelakulu for 30 sec.
9. - Add ullipayalu, fry till golden (3-4 min).
10. - Add tomatoelu, pudina, kothimeera, cook 2 min.
11. - Add biyyam, neellu, uppu, cook till rice is done (10-12 min).
12. Assemble Biryani:
13. - Layer half rice in a pan, add Chicken 65, top with remaining rice.
14. - Cover, cook on low for 5 min to blend flavors.
15. - Serve hot with raita or nimmakaya wedge.