Chicken 65 Biryani with Eggs

Recipe for Chicken 65 Biryani with Eggs:
# Chicken 65 Biryani with Eggs Recipe for Home Cooks at Mom’s Dosa in Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa, your local home for delicious Indian cuisine in Cloverdale! This Chicken 65 Biryani with Eggs recipe is a flavorful fusion dish that brings together the spicy goodness of Chicken 65 and the aromatic, rich layers of biryani, all topped with perfectly cooked eggs. Perfect for family dinners or special occasions, this recipe will bring the taste of India right to your kitchen!

## Ingredients List

### For the Chicken 65 Marinade:
– 500g boneless chicken, cut into bite-sized pieces
– 1 cup yogurt
– 2 tablespoons ginger-garlic paste
– 2 tablespoons red chili powder
– 1 tablespoon turmeric powder
– 2 tablespoons lemon juice
– 1 teaspoon garam masala
– Salt to taste
– 1 tablespoon rice flour (for crispy texture)
– Oil for frying

### For the Biryani:
– 2 cups basmati rice
– 4 cups water
– 2 large onions, thinly sliced
– 2 green chilies, slit
– 1 teaspoon cumin seeds
– 2-3 cloves
– 2-3 green cardamoms
– 1 small stick of cinnamon
– 1 bay leaf
– 1 handful of mint leaves
– 1 handful of coriander leaves, chopped
– Salt to taste
– 3-4 boiled eggs (for topping)
– Fried onions for garnish

## Instructions/Steps

### Step 1: Marinate the Chicken
1. In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, garam masala, rice flour, and salt.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated.
3. Cover and let it marinate for at least 30 minutes, or preferably for a few hours in the refrigerator.

### Step 2: Fry the Chicken
1. Heat oil in a frying pan over medium heat.
2. Once the oil is hot, add the marinated chicken pieces and fry until they’re golden brown and cooked through (about 5-7 minutes). Remove and set aside.

### Step 3: Prepare the Biryani
1. In a large pot, bring 4 cups of water to a boil.
2. Add the basmati rice and cook until it’s about 70% done. Drain and set aside.
3. In the same pot, heat a little oil and add cumin seeds, sliced onions, green chilies, cloves, cardamoms, cinnamon, and bay leaf. Fry until the onions are golden.
4. Layer half of the partially cooked rice over the onion mixture.
5. Add the fried Chicken 65 on top, followed by the remaining rice. Sprinkle mint and coriander leaves.

### Step 4: Layer and Cook
1. Drizzle some ghee (clarified butter) or a little oil on top of the final rice layer. Cover the pot with a tight-fitting lid and cook on low heat for about 20 minutes.
2. Once done, remove from heat and let it sit for another 10 minutes before opening.

### Step 5: Serve!
1. Gently fluff the Chicken 65 Biryani with a fork and serve hot.
2. Top with sliced boiled eggs and garnish with fried onions. Enjoy the delicious flavors of this unique dish!

## Cooking Time
– Preparation Time: 30 minutes (plus marination time)
– Cooking Time: 30 minutes
– Total Time: 60+ minutes

## Serving Size
– Serves: 4-6 people

## Tips and Variations
– For extra flavor, substitute regular salt with saffron-infused water when cooking the rice.
– You can replace chicken with shrimp or tofu for a different twist.
– Spice levels can be adjusted according to taste by reducing the amount of red chili powder.
– Enhance the biryani by mixing in some vegetables or boiled potatoes.

*Disclaimer: This Chicken 65 Biryani with Eggs recipe is a guideline and may not be the exact same preparation used in our restaurant, Mom’s Dosa, in Cloverdale. We encourage you to make it your own!*

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Feel free to visit us at Mom’s Dosa for authentic Indian dishes that will leave your taste buds craving more!