Step 1: Marinate the Chicken

In a bowl, combine 1 kg chicken (with bone), 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp black pepper powder, 1/4 tsp garam masala powder, 1 tbsp ginger garlic paste, 2 tbsp curd, 1/2 tsp lemon juice, 8-10 chopped curry leaves, 1 tsp vinegar, 1 tbsp soya sauce, and salt to taste. Mix well until all pieces are coated.

Step 2: Add Binders to Chicken

Add 1.5 tbsp plain flour (maida), 1.5 tbsp cornflour, and 1 egg to the marinated chicken. Mix thoroughly until the chicken pieces are well coated.

Step 3: Fry Onions

Heat oil for frying in a large pot. Once hot, add 4 large sliced onions and a pinch of salt. Fry on high flame, stirring occasionally, until the onions turn golden brown and crispy (approx. 5-7 minutes). Remove and spread on a plate to cool.

Step 4: Fry Chicken Pieces

In the same oil, fry the marinated chicken pieces in batches until they are golden brown on both sides. Do not overcook to prevent them from becoming dry. Remove and set aside.

Step 5: Fry Potatoes

In the same oil, fry 4 potato wedges (optional) until golden brown. Remove and set aside.

Step 6: Prepare Gravy Base

Reduce the oil in the pot to about 1 cup. Add 1 bay leaf, 1 piece mace, 12-15 black peppercorns, 3 small cinnamon sticks, 1 star anise, 4 green cardamoms, 4-5 cloves, and 1 tbsp cumin seeds. Sauté for 1-2 minutes until aromatic.

Step 7: Add Aromatics to Gravy

Add 2 tbsp chopped garlic and 4-5 slit green chilies. Sauté until the garlic turns light golden (approx. 2-3 minutes).

Step 8: Add Curry Leaves and Crushed Chillies

Add a few curry leaves and 8-10 crushed green chilies. Sauté for 1-2 minutes.

Step 9: Add Powdered Spices

Add 1/2 tsp turmeric powder, 1 tbsp Kashmiri red chili powder, 1.5 tbsp coriander powder, 1 tsp cumin powder, 1/2 tsp garam masala powder, 1/2 tsp black pepper powder, and salt to taste. Mix well and sauté on low flame for 2-3 minutes, adding 2-3 tbsp water if needed to prevent burning, until oil separates.

Step 10: Add Potatoes, Marinade, and Curd

Add the fried potatoes, the leftover chicken marinade, and 250g curd to the gravy. Mix well.

Step 11: Add Fried Onions and Coriander

Add most of the fried onions (reserve some for garnish) and a handful of chopped coriander leaves. Mix well.

Step 12: Add Sauces and Cook Gravy

Add 1 tbsp soya sauce, 1 tbsp red chili sauce, and 1 tbsp green chili sauce. Mix everything thoroughly. Cover and cook on low flame for 5-7 minutes until the potatoes are soft and oil surfaces.

Step 13: Add Fried Chicken to Gravy

Add about half to two-thirds of the fried chicken pieces to the gravy. Mix gently. Cover and cook for another 2-4 minutes until oil surfaces again. Turn off the gas.

Step 14: Boil Rice

In a separate large pot, bring 4 liters of water to a boil. Add 1 bay leaf, 4 cloves, 3 green cardamoms, 2 cinnamon sticks, 8-10 black peppercorns, 1 tbsp cumin seeds, and 4 tbsp salt.

Step 15: Cook Basmati Rice

Once the water boils, add 1 kg soaked basmati rice (soaked for 30 minutes). Cook on high flame until the rice is 80% done (approx. 5-7 minutes). Drain the water completely.

Step 16: Assemble Biryani - First Layer

In the bottom of a clean pot, spread a thin layer of the boiled rice.

Step 17: Assemble Biryani - Gravy Layer

Spread half of the prepared chicken gravy with potatoes over the first rice layer.

Step 18: Assemble Biryani - Second Rice Layer

Add another layer of rice over the gravy.

Step 19: Assemble Biryani - Remaining Gravy

Spread the remaining chicken gravy with potatoes over the second rice layer.

Step 20: Assemble Biryani - Final Rice Layer

Add the remaining rice as the final layer.

Step 21: Add Color and Toppings

Drizzle orange food color (optional) over the rice. Pour the leftover oil from the gravy over the rice. Place the remaining fried chicken pieces on top. Garnish with the reserved fried onions and chopped coriander leaves.

Step 22: Dum Cook Biryani

Cover the pot tightly. Place it on a preheated old tawa (griddle). Cook on high flame for 5 minutes, then reduce the flame to medium-low and cook for 15-20 minutes for dum (steaming).

Step 23: Serve

Gently mix and serve the delicious Chicken 65 Biryani hot.

• Adding a pinch of salt to onions helps them caramelize faster and become crispy.

• Do not overcook the chicken pieces while frying to prevent them from becoming dry.

• Soak basmati rice for at least 30 minutes for best results.

• Can use boneless chicken for Chicken 65.

• Potatoes are optional.