Chicken 65 is an easy fried Chicken recipe with boneless Chicken bytes. There are many variations of fried chicken, but this is the most sought after 'Starter' in fast food joints. Though they look red and fiery, they are not as spicy as they look. Chicken 65 is a spicy, deep-fried chicken dish believed to have originated from Chennai, India, most specifically introduced in 1965 at the Buhari Hotel a famous restaurant in Chennai. It serves as an entrée(starter) or even as a quick snack. It can be prepared using boneless or bone-in chicken and is usually served with Sliced Onions and Lemon wedges. Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent. Kerala has its own style of Beef 65 too, made with pre-cooked Beef pieces.
Though the name 'Chicken 65' has a long running theory and story behind it. It serves as a classic Chicken Fry with minimal ingredients. Every South Indian state has its own variation of this recipe. In Coimbatore, this dish is commonly called as 'Chilli Chicken', it is literally Chicken 65 rather different from its original recipe which is more or less Schezwan like.
The flavour of the dish can be attributed to Red Chilly Powder but rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish. But whatever may be the recipe -its the one & only, Chicken 65 or Chilli Chicken as commonly named in our household.
Cuisine : South Indian
Course : Appetizer / Starter
Spice Level : Medium
Difficulty : Easy
Serves :3-4
Author : SM
Preparation Time : 5-10 Minutes
Marination Time : Overnight / 3-4 Hours
Cooking Time : 20 - 30 Minutes
INGREDIENTS :
To Marinate:
Boneless Chicken - 500 Gms
Ginger Garlic Paste - 2 Tbspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Mono sodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the chicken into small cubes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Chicken Pieces to the Marinade and mix well.
Leave the marinated Chicken for at least 1 hour or over night in the refrigerator.
Heat cooking oil and deep fry the chicken in small batches until they are well cooked and the sizzling stops in medium heat.
Remove the fried Chicken pieces and allow it to drain on a paper towel.
Serve hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the chicken pieces well, before marinating them.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri chilli powder is less hot and gives a red colour to the dish, even without adding food colour.
I have not used the food colouring in this recipe.
Longer marination time ensures soft and succulent fried Chicken.
BUTTERMILK FRIED CHICKEN
Here is a basic yet delicious recipe for Buttermilk Fried Chicken, with a crisp crust and luscious juicy & succulent interior. This is an easy recipe and you can expand your fried chicken repertoire. With the Christmas Season and the festive mood nearing, this Buttermilk Fried Chicken recipe can be an easy add-on, in your Party Menu. Just a few simple techniques and there you go with a crispy fried chicken. The perfection of this Buttermilk Fried Chicken totally lies on the amount of time the chicken is left in the marinade, the ratio of ingredients in their flour coating, the frying temperature & timing. Buttermilk tenderizes the Chicken Pieces. I like to leave the Chicken Marinated in the refrigerator for at least a day, which totally gives a juicy, succulent fried Chicken. Longer the time better the texture. I do this for most of the recipes which call for leaving the meat in the marinade like Chicken 65, Beef 65, Tandoori Chicken, Chicken Tikka, Chicken Lollipopsetc.,
Once the Chicken pieces are marinated, the next big step is to toss them in Seasoned flour. This is the main step which gives the needed crispiness to the fried Chicken. So what goes into the Seasoned flour matters a lot. I tried experimenting it with a combination of different flours until I got the preferred crispy texture. So my technique to get really CRISPY BUTTERMILK FRIED CHICKEN is to dredge the marinated chicken pieces in a combination of All-Purpose Flour & Corn Flour. Then comes the seasonings you want to add into the flour. Garlic Powder, a pinch of Red Chilli Powder/Paprika and if your Indian taste buds demand a Desi touch feel free to add some Garam Masala/Tandoori Chicken Masala. Mainly keep the flour mixture dry for the crispy end result, so no wet ingredients into it. Baking Powder also does its job in getting the needed crispiness.
Next step is frying the Buttermilk Chicken. Use your choice of vegetable oil and deep fry the chicken pieces in a deep pan. Let the flame be at medium-high and the Oil hot enough. Work in batches and avoid overloading the pan. If you over crowd the pan with Chicken Pieces, the temperature may drop too much, which will make the coating break apart from the Chicken pieces. So fry just a few pieces at a time. Fry the Chicken Pieces for about 15 -25 minutes, until the Chicken Pieces are cooked and turn into golden brown in colour.
Once fried, remove it from the Oil and line it up in a wire rack. Serve crispy Buttermilk Fried Chicken with your choice of accompaniment.
Clean, Wash and cut the whole chicken into 8 pieces.
In a large bowl, add The Chicken Pieces along with Buttermilk, Turmeric Powder, Red Chilli Powder, Ginger Garlic Paste & a dash of Salt.
Mix until the Chicken Pieces are well well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For Buttermilk Fried Chicken:
Mix the All-Purpose Flour, Corn Flour, Baking Powder along with a dash of salt & Pepper Powder in a wide bowl and keep it aside.
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the flour mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep Buttermilk Fried Chicken crispy.
Serve Buttermilk Fried Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, dips or Salads.
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
Use a large wide bowl and an excessive amount of flour, so the chicken can be tossed around without a lot of handling.
Excessive flour also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Another important aspect is to make sure your oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop, which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Wings should take about 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry it.
POPCORN CHICKEN
"Popcorn Chicken" is one recipe which is quite frequented at home - an all-time family favourite! A recipe I had been planning to publish from day one of Blogging. I perfected this recipe during my initial days in Malaysia. A simple twist I tried with my Chicken 65 recipe, basically inspired by KFC style popcorn chicken. Another recipe of the same genre "Buttermilk Fried Chicken" is also a different version of the same recipe prepared with big Chicken pieces. This Popcorn Chicken is a simple and quick fix recipe, which is sure to please your senses with crispy exteriors, crunchy to your bites with all-natural juicy & succulent chicken pieces. I am sure this Crispy fried tender Popcorn Chicken is going to be your favourite. Enjoy these Crispy Popcorn Chicken as a Starter with any Sauce or Garlic-mayo dip.
Popcorn Chicken is popular in every part of the world and is made with different flavours & is region-specific. This is the most basic,
fool-proof recipe with some optional seasonings. So you can use your favourite herbs and spices to suit your taste buds. And I play around when it comes to coating the marinated Chicken Pieces, Bread Crumbs, crushed Corn Flakes, Nestum... I tried with different ingredients until I got the desired Crunchiness in this Popcorn Chicken. So I coat this Popcorn Chicken with two ingredients - an equal amount of Bread Crumbs & crushed Corn Flakes.
POPCORN CHICKEN
When it comes to marinating the Chicken Pieces, it is the most important step which yields you with juicy & succulent fried Popcorn Chicken. I usually leave the chicken pieces marinated overnight. Longer the marination time, better the texture. If you skip the step then chicken may not be tender & soft. Fried chicken pieces may turn out fibrous & dry if they are not prepared well. You
can prepare them ahead and freeze or refrigerate it for later use. All
you
need to do is just thaw the marinated Chicken Pieces & bring down
to
room temperature. Make sure to dredge the Chicken Pieces with the coating mixture just before frying it. Otherwise, the ingredients tend to get soggy which wouldn't yield you with a crispy Popcorn Chicken.You can deep-fry or even bake them in an oven.
Cuisine - Around the World Spice Level - Medium Difficulty - Easy Serves - 3-4 Author - SM Preparation Time - 15- 20 Minutes Marination Time - Overnight / 3-4 Hours Cooking Time - 20 - 30 Minutes
Clean, Wash and cut the whole chicken into small pieces(bite-size).
Grind Green Chillies(4-5 Nos.), Garlic(8-10 Cloves) & Ginger(1" length Piece) into a fine paste and keep it aside.
In a large bowl, add the Chicken Pieces along with Ginger, Garlic & Green Chilli Paste,.
Pour in the Lemon Juice & add a dash of
Salt to it.
Beat an Egg and add it to the above.
Drizzle the Corn Flour and mix until the Chicken Pieces are well coated with the ingredients.
Leave the marinated the Chicken Pieces in the refrigerator for about 3-4 Hours/Overnight.
For the Coating:
Simply crush the Corn Flakes coarsely. Alternatively can grind it briefly in a small blender jar. Make sure not to grind it into a fine
powder.
Add the coarsely ground Corn Flakes in a wide bowl, add Bread Crumbs to it, mix well and keep it aside.
For Popcorn Chicken:
Remove one Chicken Piece from the marinade at a time and immediately dredge it with the coating mixture.
Make sure the Chicken Pieces are completely coated with the flour mixture.
Follow the suit for the rest of the Chicken Pieces.
Meanwhile, heat Oil in a deep pan on a high flame.
Let the oil smoke off.
Now reduce the flame to medium-high and deep fry the coated Chicken Pieces.
Fry few pieces at a time so the oil doesn’t cool down. Make sure not to overcrowd the pan.
Turn & fry the chicken pieces so that it browns evenly,
Remove the Chicken Pieces from the oil when cooked through and it turns into golden brown in colour.
When chicken is done, drain it on a wire rack to keep the Popcorn Chicken crispy.
Serve Popcorn Chicken hot, with your favourite accompaniment.
Serve it with your choice of Sauces, Mayonnaise, Dips or Salads.
Can serve it as a Starter or as a Side dish.
For Baking the Popcorn Chicken:
Grease a wire rack and place it on a baking tray.
Place
the marinated chicken pieces dredged with the coating mixture on it.
Make sure to leave a gap between the chicken pieces.
Bake the Chicken Pieces at 400°F or 180 °C in a preheated oven for about 10 to 12 Minutes.
Flip and cook the Chicken Pieces on each side.
Bake until each chicken piece is well cooked and turns into light golden brown in colour.
POPCORN CHICKEN
NOTES:
To save time & added flavour, you can marinate the chicken earlier and leave it in the refrigerator.
Longer the marination time, better the texture.
I have used Green chillies ground along with Ginger & Garlic paste for the required spiciness in the marinade.
Can substitute it with Red Chilli Powder/Paprika Powder/Pepper Powder.
Adjust the amount of spiciness to suit your spice level.
Before dredging the Chicken pieces into the flour, make sure that the pieces are dripping with the marinade.
Do not bloat it off.
The wetness from the marinade helps to get the pieces well coated with the flour and make an appealing crust.
I have used a combination of Bread Crumbs & crushed Corn Flakes which yields me with desired crunchiness & crispy exterior in Popcorn chicken.
Can get easy with your choice of coating ingredient. Use any one preferred coating ingredient. Can choose between Bread Crumbs, Crushed Corn Flakes or Nestum.
Coating the Popcorn chicken with Nestum yields mildly sweet fried chicken.
Can also add a small amount of slightly crushed Biscuits to your coating mixture, if you prefer a mild sweet note in this Popcorn Chicken.
Use a large wide bowl and an excessive amount of coating mixture, so the chicken can be tossed around without a lot of handling.
Excessive coating mixture also ensures that the brine doesn’t turn the dry mixture into a batter, which will make the coating doughy.
Can double coat the Chicken pieces with the coating mixture for extra crunchiness.
Make
sure to dredge the Chicken Pieces with the coating mixture just before
frying it.
Otherwise, the ingredients tend to get soggy which wouldn't
yield you with a crispy Popcorn Chicken.
Another important aspect is to make sure the oil is hot enough.
Next thing is don’t overload the pan while frying the Chicken Pieces
Overcrowding the pan may cause the temperature of the oil drop,
which will make the coating break apart from the Chicken pieces.
Deep fry the Chicken pieces on a medium-high flame.
Frying time totally depends upon the size of the Chicken Pieces and the temperature used to fry
FISH 65
Fish 65 is an easy Fish fry recipe
prepared with Fish Chunks. Preferably I cook this recipe with Shark
alias Sura/Sravu Fish. Though you can prepare a wide range of
recipes with Shark Fish, this Fish 65 recipe prepared with this
variety does total justification, whatsoever. And if you are a
Seafood lover then this fried Fish recipe is for you. Though it looks red and fiery, they are not as spicy as they look.
Fish 65 is a spicy, deep-fried fish chunks which is a recipe
adapted from Chicken 65 which is believed to have originated from
Chennai, India, most specifically introduced in 1965 at the Buhari
Hotel a famous restaurant in Chennai. It serves as an
entrée(starter) or even as a quick snack. It can be prepared using
boneless Fish Chunks and is usually served with Sliced Onions and
Lemon wedges. Any soft chunky variety of fish suits well for this
recipe. Vegetarian variants like "Paneer 65" or
"Gobi(Cauliflower) 65" are also prevalent. Kerala has
its own style of Beef 65 too, made with pre-cooked Beef
pieces.
The flavour of this
Fish 65 recipe can be attributed to Red Chilly Powder but rest of the
ingredients for the recipe can vary. Some recipes call for
adding Garam Masala, add fried Curry Leaves etc., to add an extra
note to this dish. To be honest, Fish 65 teases you brain, and
makes it difficult to identify whether the dish is made with Chicken
or Fish. So is the texture and flavour of well-marinated and
perfectly cooked Fish 65.
Boneless Fish - 500 Grams Ginger Garlic Paste
- 2 Tbspn Red Chilli Powder - 1 Tspn Kashmiri Chilli Powder - 1
Tspn Red Food Colour - (Optional) Corn flour- 3-4 Tbspn Mono
sodium Glutamate(Aji-no-moto) - a Pinch (Optional) Egg- 1 Salt
- To Taste Lemon Juice - 2-3 Tspns
To Fry:
Oil
To Garnish:
Onion Slices Lemon wedges
METHOD:
To Marinate:
Clean & Cut the Fish into small cubes.
Wash it thoroughly & allow it to drain through a colander.
Mix all the ingredients mentioned under "To Marinate."
Add the Fish Pieces into the Marinade and mix well.
Leave the marinated Fish Pieces for at least 1 hour or overnight in the refrigerator.
Fish 65:
Heat cooking Oil on a high flame. Allow the oil to smoke-off.
Then reduce the flame to medium and then add the marinated Fish pieces into it.
Do not overcrowd the pan, which will reduce the temperature of the oil.
Deep-fry the Fish pieces on a medium flame until they are well cooked, and the
sizzling sound stops.
Remove the fried Fish
Pieces and allow it to drain on a paper towel.
Fish 65 serves best as
an entrée(starter) or even as a quick snack. Serve it along
with thinly sliced Onions and Lemon wedges.
Fish 65 can be served
as a side dish.
Steaming hot Rice, Rasam and Fish 65 is one best
combination & my personal preference.
FISH 65
NOTES:
Drain the Fish Pieces
well, before marinating them.
Can use any fish
variety with thick flesh for Fish 65 Recipe. I have used Shark
fish in this recipe.
Adding MSG(Aji-no-moto)
and Red food colour to the marinade is totally optional.
Adjust the amount of
Red Chilli Powder to your spice level.
Kashmiri Chilli Powder is less spicy and also gives the needed fiery red colour to Fish 65.
I have not used Food Colouring in this Fish 65 recipe.
Do not fry the Fish Pieces for a long time, which can make the pieces hard.
GOBI/CAULIFLOWER 65
Gobi/Cauliflower 65 is a simple deep fried recipe prepared with marinated Cauliflower florets. There are many variations of the same recipe, but this is the most sought-after 'Starter' in fast food joints and restaurants. Though they look red and fiery, they are not as spicy as they look. This recipe is quite similar to the most popular Chicken 65. It serves as an entrée(starter) or even as a quick snack. Marinated Cauliflower florets are deep fried until they turn crispy and is usually served with Sliced Onions and Lemon wedges. Other Vegetarian variants like "Paneer 65" & "Mushroom 65" are also prevalent. Though Chicken 65 is the most sought-after recipe, the above versions are typically prepared to succumb the vegetarian palate. Kerala has its own style of Beef 65too, made with pre-cooked Beef pieces.
Gobi/Cauliflower 65 is a simple recipe with minimal ingredients. Every South Indian state has its own variation of this recipe. In Coimbatore, this type of recipes are commonly called as 'Chilli Gobi', it is literally Gobi/Cauliflower65 rather different from its original recipe which is more or less Schezwan like.
The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.
Cuisine - South India
Course - Appetizer / Starter
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM
Preparation Time - 15-20 Minutes
Marination Time - 30 Minutes - 1Hour
Cooking Time - 20 - 30 Minutes
HOW TO COOK GOBI/CAULIFLOWER 65
INGREDIENTS :
To Clean & Soak :
Cauliflower - 1 Big Flower
Warm Water - 2 Cup
Turmeric Powder - a Pinch
Salt - To Taste
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the cauliflower into florets
Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for few minutes.
Allow it to dry in a colander.
Mix all the ingredients mentioned under 'To Marinate'.
Add the Cauliflower Florets to the Marinade and mix well.
Leave the marinated Cauliflower Florets for at least 30 minutes - 1 hour.
Heat cooking oil and deep fry the marinated Cauliflower Florets in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Gobi/Cauliflower 65 and allow it to drain on a paper towel.
Serve Gobi/Cauliflower 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Drain the Cauliflower Florets well, before marinating them.
Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to suit your taste preference.
Kashmiri Chilli Powder is less spicy and gives a fiery red colour to the dish, even without adding any food colouring.
I have not used any food colouring in this recipe.
For a total Vegetarian Version avoid adding Egg in the marinade.
Kongu Style Pallipalayam Chicken Fry — this traditional chicken recipe from the heart of Tamil Nadu’s Kongunadu region is a dish that has a punch without overwhelming your palate. Lean chicken pieces are slow-cooked on a low flame alongside crisp coconut bites, shallots, and heavy freshly ground black pepper to create the ultimate Kongu style pallipalayam chicken fry. It is dry, highly fragrant, and remarkably simple to cook. Whether you are looking for a show-stopping appetizer or a robust side dish for your lunch menu with a fiery Kongu style Mutton Curry or Rasam, this heritage recipe brings the rustic warmth of Kongu cuisine straight to your home kitchen.
Ambur / Vaniyambadi Chicken Biryani – The Unsung Royalty of South Indian Cuisine
Of all the Biriyanis I’ve tasted, the authentic Ambur Chicken Biriyani holds a special, simple elegance. It remains light, richly aromatic, and effortlessly traditional—a taste dedicated to my memory of the fragrant Madras streets and the smoky biriyani dekchas of yesteryear. This recipe is a tribute to that unforgettable flavour profile of the Arcot Nawabi kitchen, where every tiny grain of rice whispers stories of heritage and delicious, approachable simplicity.
Let's Discover the secret behind the best Ambur Chicken Biryani, the true masterpiece of Tamil Nadu cuisine...
Beef can be widely acclaimed as a culinary hypocrisy of every Malayali. The unwritten tale of Spicy Beef Roast and scrumptious Parotta has become the part and parcel of Malayali Cuisine, which could be clearly understood only if you are a fan of Beef. It has become one of the staples of a Malayali household and eateries in Kerala that you can find this food in the nook and corners of every city in Kerala.
The recent ban of Beef in India has turned heads as many would have probably never associated India with Beef. Then for sure, they would have never heard of a Malayalis obsession for this meat. Kerala - Gods Own Country loves Beef in every form. Kerala Beef Fry/Roast is a legendary dish with a delicious aroma leaving hints of Coconut, Roasted Spices, Chillies and Curry Leaves in it. Least to mention the aroma wafting out of the dish undoubtedly from the Coconut Oil in which it is traditionally cooked. All these elevates the dish to a level higher of taste and flavour, but I would say if you have to get the real taste of it, try it in small eateries or Thattu Kada(Roadside Shops).
Along with other Beef Recipes, Beef 65/Chilli Beef has taken the show with its succulent and crispy texture. It serves as an entrée(starter) or even as a quick snack. It is prepared by using pre-cooked and marinated boneless Beef pieces. It is usually served with Sliced Onions and Lemon wedges. This Beef 65/Chilli Beef is a recipe similar to the most popular Chicken 65, repertoire Vegetarian variants like "Paneer 65" or "Gobi(Cauliflower) 65" are also prevalent.
Beef 65/Chilli Beef serves as a classic Fry with minimal ingredients. The flavour of the dish can be attributed to Red Chilly Powder but the rest of the ingredients for the recipe can vary. Some flavour it with Garam Masala, add fried Curry Leaves etc., to add an extra note to this dish.
Beef - 500 Gms
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Salt - To Taste
Curd/Yoghurt - 1/4 Cup
Water - 1/2 Cup
To Marinate :
Ginger Garlic Paste - 2 Tbspn
Kashmiri Chilli Powder - 1 Tspn
Red Food Colour - (Optional)
Corn flour- 3-4 Tbspn
Monosodium Glutamate(Aji-no-moto) - a Pinch (Optional)
Egg- 1
Salt - To Taste
Black Salt - 1/4 Tspn
Lemon Juice - 2-3 Tspns
To Fry :
Oil
To Garnish :
Onion Slices
Lemon wedges
METHOD:
Clean and cut the Beef into small cubes.
Wash the Beef pieces until the water runs clear.
Allow it to dry in a colander.
Add all the ingredients mentioned under 'To Cook' in a pressure cooker.
Cook for 3 Whistles on a high flame, lower the flame and cook for other 5-6 whistles.
Once cooked Mix all the ingredients mentioned under 'To Marinate'.
Add the pre-cooked Beef Pieces to the Marinade and mix well.
Leave the marinated Beef for at least 3-4 hour or overnight in the refrigerator.
Heat cooking oil and deep fry the marinated Beef pieces in small batches until they are well cooked and the sizzling stops on a medium-high flame.
Remove the fried Chilli Beef/Beef 65 and allow it to drain on a paper towel.
Serve Chilli Beef/Beef 65 hot as a starter or as any side dish for your preferred dish.
NOTES :
Tender meat cooks soon. Adjust the cooking time accordingly.
The given timing to cook the Beef in Pressure Cooker suits well for the type of meat I get here in Malaysia.
Make sure there is no water while marinating the Beef pieces.
Adding MSG(Aji-no-moto) and Red food colour to the marinade is totally optional.
Adjust the amount of spiciness to your preference.
Kashmiri Chilli Powder is less hot and gives a red colour to the dish even without adding Food Colour.
I have not used food colouring in the recipe.
Longer marination time ensures soft and succulent fried Beef 65/Chilli Beef.
A QUICK TIP :
Use raw papaya to tenderize the meat. It is a natural 'MEAT TENDERIZER'.
Raw papaya contains an enzyme called Papain. The connective tissue in the meat breaks down when it comes in contact with Papain. Papaya is one of the preferred tenderizers for red meats (Lamb, Mutton & Beef).
Use a few pieces of Raw Papaya while cooking the meat. This will tenderize the meat, making it more soft and succulent, without changing its taste and flavour.
Yoghurt (Curd), Lime Juice, Vinegar, Soda-bi-carbonate all have softening and tenderizing effects on Red Meats.
How to Make Chicken Biriyani — A Simple One-Pot Biriyani Recipe with Coconut Milk
One-Pot Coconut Milk Chicken Biriyani is the ultimate comfort food for those craving a rich, aromatic, and creamy South Indian feast. This easy to follow recipe transforms simple ingredients into a gourmet meal using a pressure cooker or rice cooker. By substituting water with coconut milk, the rice becomes incredibly decadent and fluffy, perfectly complementing the succulent, marinated chicken. Whether you are looking for a quick weekend lunch or a festive dinner, this Tamil Nadu style Biriyani delivers authentic flavours in under 30 minutes. Discover the secret masala paste and foolproof tips for the perfect non-sticky Biriyani every single time.
Authentic Kozhi Rasam: The Soul of Chettinad Chicken Soup
Cooking a true Chettinad Kozhi Rasam is less about complex techniques and more about the ingredients. This isn't your average clear soup; it is a robust, pepper laden broth brewed with bony chicken pieces and a hand ground spice paste that hits the back of the throat with a comforting heat. While villages traditionally use free range Nattu Kozhi for its intense flavour, most of us in modern kitchens use regular chicken with excellent results.Whether you are battling a stubborn cold or simply craving a taste of the South Indian countryside, this Kozhi Rasam offers a depth of flavour that only traditional methods can achieve. Simple, restorative, and unapologetically bold. This is village style cooking at its finest.
Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations
If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”
Ambur / Vaniyambadi Mutton Biriyani – The Legacy of Arcot Nawabs
Of all the Biriyanis I’ve tasted, the Ambur / Vaniyambadi Mutton Biriyani remains one that lingers in memory — rich, smoky, and unapologetically traditional. This recipe is a tribute to that unforgettable taste of the Arcot Nawabi kitchen, where every grain of Seeraga Samba rice whispers stories of heritage, opulence and indulgence.
Every Biriyani Has Its Own Legend…
Every Biriyani has its own legend to speak about, and the Ambur / Vaniyambadi Biriyani, with its elite pedigree of the Arcot Nawab kitchen, carries a wonderful history from the flamboyant past. The opulence of Ambur Biriyani is that it has been brought forth through generations by fanatic biriyani lovers. Ambur Biriyani has a long attached note of tradition, heritage, and cuisine — a dish that has travelled time without losing its soul.
What Makes Ambur Biriyani So Special
More Meat, Less Rice: The biriyani boasts a higher ratio of meat to rice — pure indulgence in every spoonful.
No Green Chillies, No Ghee: True to its heritage, Ambur Biriyani skips the usual ghee and green chillies, relying instead on dried red chillies for both colour and heat.
The Signature Rice: Always made with Seeraga Samba, a tiny, fragrant South Indian rice that gives the biriyani its unique texture and flavour — never basmati.
The Secret Spice Grind: Ginger, garlic, and soaked dry red chillies are ground separately — a traditional method that builds deep layers of flavour.
The Curd Trick: A spoonful of curd is added to hot oil before the spices — an age-old technique that enhances aroma and adds subtle tang.
Both the meat and rice in Ambur Biriyani are cooked separately until half done — an art passed down through generations. Then comes the magic moment — they’re gently layered together and sealed for dhum (steam) cooking. This slow infusion allows every grain of Seeraga Samba/Basmati to soak up the spice-rich mutton masala, turning it into a symphony of texture and aroma.
Then comes the magic touch of nawabi kitchens: the authentic dhum
effect, recreated in our own home kitchen by crowning the biriyani pot
with glowing coconut shell embers, allowing the smoke to slowly infuse
every grain with that unmistakable, rustic, wood-fire aroma.
The result?
Fluffy rice: Each grain remains distinct, yet soaked in spice and meat juices — never soggy, never dry.
Succulent mutton: Tender, aromatic, and melt-in-the-mouth — every piece carrying the soul of the masala.
Signature hue: That warm, rustic orange glow — not from artificial colouring, but from sun-dried red chillies ground to perfection.
Smoky nostalgia: The aroma alone is enough to summon memories of old kitchens, wooden ladles clattering, and festive family tables where biriyani ruled the day.
This biriyani balances it all — rich but never greasy, bold yet comforting, flavourful yet light on the stomach. A plate that speaks tradition with every bite.
It’s usually accompanied by Dhalcha — a tangy lentil-based curry with bits of meat, Brinjal Curry, and Pachadi / Raitha made of sliced onions, tomatoes, green chillies, and curd. This biriyani has a distinctive aroma due to the moderate use of spices and curd, making it light on the stomach yet packed with flavour.
Steaming Hot Ambur / Vaniyambadi Mutton Biriyani: A Street-Side Memory from Madras
My first acquaintance with this royal biriyani was during a brief stay ( a month long to say) in Chennai (as I fondly prefer to call it — Madras).
Back in 2005, the city had its own rhythm — the aroma of biriyani drifting through the air, the sight of Muslim bhais pedalling their cycles with a big dekcha full of steaming hot Mutton/Chicken Biriyani, selling it for just twenty rupees a plate!
It was a humble yet heavenly indulgence — no fancy plating, no accompaniments, just that aromatic biriyani served with pride. Later, my visits to Buhari Hotel became a must -do whenever I visit Chennai. Though new biriyani joints have mushroomed all over the city, Buhari’s biriyani still holds that nostalgic charm for me.
My brother-in-law, a true biriyani enthusiast, often shared stories from his food trails through Ambur and Vaniyambadi, where his relatives lived. His tales painted a vivid picture of those traditional kitchens — slow-cooked perfection, balanced spices, and that unmistakable smoky aroma. That’s how I first learnt that biriyanis like these even existed.
And the story doesn’t end there — my niece’s husband (technically my son-in-law, if I may claim him so) has promised me a Madras Muslim Biriyani expedition, one that will wind through the city’s most iconic night-time kitchens. A long-awaited stop at Pulianthope Biriyani, served fresh between 2 to 4 a.m., still gleams brightly on my bucket list. My next trip to Chennai can’t come soon enough.
That’s how my love affair with Ambur / Vaniyambadi Biriyani began — not in the grand halls of a Nawab, but on the lively, fragrant streets of Madras, where flavour is heritage, and every plate tells a story. Though a trip to Chennai or Ambur isn’t quite possible for me — or for people like me living abroad — this recipe does total justice to the authentic biriyani, not with grandiose flair, but in our own humble, heartfelt way.
Love biriyani as much as I do? Explore a wide Collection of Authentic Biryani Recipes, from Thalassery Chicken Dhum Biriyani to Muslim-style Mutton Biriyani — all steeped in tradition and flavour.
Ambur Biriyani Recipe Overview
Cuisine: Ambur / Vaniyambadi (Tamil Nadu, South Indian)
Course: Main
Spice Level: Medium
Difficulty: Medium
Serves: 3–4
Author: SM @ Essence of Life - Food
Time Estimate
Preparation Time: 15–20 mins
Soaking Time: 20–30 mins
Cooking Time: 30–45 mins
Total Time: ~1 hr 30 mins
From My Kitchen to Yours
📅 Recipe Update Note:
Originally published on 6th July 2017, this Ambur / Vaniyambadi Mutton Biriyani recipe has been updated on 11th November 2025 with fresh images from multiple cooking ventures — showcasing both Seeraga Samba and Basmati rice versions. Seeraga Samba, the traditional choice for authentic Ambur biriyani, can be hard to source locally, though I now order it online. While the post reflects these new visuals and tips, the original publishing date remains unchanged, preserving the recipe’s memory.
The photos you’ll see here aren’t from one photoshoot — they’re snippets from different times I’ve cooked Ambur / Vaniyambadi Mutton Biriyani at home. Each time, the lighting changed, the vessel varied, served with different side dishes and the mood shifted — but the flavour, ah, that stayed loyal. This biriyani never fails to steal the spotlight, no matter when I make it.
Soak 8–10 dry red chillies in boiling water for about 30 minutes.
Drain and grind into a smooth paste using little water.
Set aside — this will give the biriyani its signature orange hue and smoky heat.
2. Marinate the Mutton
In a large bowl, combine:
Mutton pieces
¼ cup curd
Ginger paste
Garlic paste
1 tablespoon prepared red chilli paste
Salt
Whole spices (cardamom, cloves, cinnamon, bay leaves)
a handful of coriander and mint leaves
Mix thoroughly until the meat is well coated.
Cover and let it marinate for 30 minutes (or longer if time permits).
3. Prepare the Mutton Masala for Biriyani
Heat 5–6 tablespoons of oil in a heavy-bottomed pan/pressure cooker. Let the heat be at medium. Add 1 tablespoon curd and wait until it stops spluttering.
Add whole spices (cloves, cinnamon sticks, cardamom, bay leaves) and sauté until aromatic.
Add onions and fry until translucent.
First, add garlic paste and sauté for 3–4 minutes until fragrant.
Then, add ginger paste and cook until raw smell disappears.
Stir in dry red chilli paste and ¼ teaspoon turmeric powder.
Add chopped tomatoes, cook until soft and oil separates.
Add marinated mutton, remaining ¼ cup curd, salt, and 2–3 tsp lemon juice. Mix well.
Sprinkle remaining handful of mint and coriander leaves.
Pressure cook: 5 whistles on high, 5–6 on low (adjust for meat tenderness).
Allow pressure to release naturally.
4. Soak & Cook the Rice
Rinse rice once or twice until water runs clear.
Soak for 20–30 minutes.
Once soaked, drain the water and leave it in a colander.
Meanwhile, boil water in a large vessel with salt and spices(tied in a potli for easy removal).
Add drained rice and cook until it's about half done — soft but still firm at the centre.
Drain immediately to prevent overcooking and to keep the grains separate.
5. Combine and Dhum Cook
Layering the Biryani
In a heavy-bottomed vessel, spread the prepared mutton masala evenly at the base.
Layer the half-cooked rice on top.
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Cover and cook on medium flame for 5–7 minutes to allow flavours to begin melding.
Traditional Dhum Method
Place the biriyani pot over a preheated griddle (tawa) on a low flame.
Let it cook slowly for 12–15 minutes — the heat from below gently steams the layers.
Switch off the flame and rest for 5 minutes before opening.
Gently fluff the biriyani with a long ladle, taking care not to break the delicate rice strands.
*Alternative Dhum – Oven Method
Preheat the oven to 230°C / 450°F.
Cover the biriyani pot tightly with aluminium foil.
Bake for 30 minutes, then fluff gently before serving.
The Dhum Effect — A Cheat Sheet for Authentic Smoky Ambur Biryani at Home
This step is for all the true biryani lovers who crave that smoky, wood-fire-cooked traditional Ambur Biryani experience.
If you adore the deep, earthy aroma and layered flavours of authentic dhum biryani, and you’re up for putting in a little time and love, this method is your perfect match. It’s a simple home-style hack to recreate the old-fashioned smoky dhum — just like the ones slow-cooked over wood embers in traditional kitchens.
Transfer the biriyani pot onto a heated griddle (tawa). As the biriyani rests, the seeraga samba rice soaks up the essence of the mutton and spices, creating a heady symphony of aromas that fill your kitchen with nostalgia.
Burn coconut shells until they turn into hot embers — this is a home-friendly fix for the traditional dhum cooking method once done using wood embers in the kitchens of Ambur/ Kayalpattinam.
Place the glowing coconut shell embers carefully on the biriyani pot lid. The smoke will slowly infuse into the rice, adding that signature smoky depth Ambur biriyanis are loved for.
Continue cooking on the lowest flame for 15–20 minutes, allowing the griddle’s heat from below and the hot coals from above to recreate the authentic dhum effect.
Once done, turn off the flame and let it rest undisturbed for 10–15 minutes. This pause allows the flavours to settle and intensify.
Finally, lift the lid gently — the fragrant plume that escapes carries the soul of Ambur, where each grain of rice tells a story steeped in tradition.
Alternative Cooking Method: The Pressure Cooker Dhum
While
the traditional open-vessel method guarantees that smoky depth, the
pressure cooker offers a reliable, quicker way to achieve moist,
perfectly cooked Ambur Mutton Biriyani without compromising flavour. This technique combines the speed of the cooker with the quality assurance of a dhum finish.
The
pressure cooker method is easier to handle, quick, and simpler, making
it ideal for beginners, bachelors, students living away from home, or
anyone who finds the traditional method cumbersome, tricky, or scary,
especially when dealing with embers in apartments or small spaces.
Method 1: No-Whistle Dhum (Recommended)
This method replicates the slow cooking of dhum inside the cooker without sealing the pressure until the very end, preventing mushiness and giving you control.
Layer and Sauté: Prepare the mutton/lamb masala (Step 3) in the pressure cooker itself. Spread the prepared mutton masala evenly at the base.
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Initial Steam: Place the lid on the cooker without the vent weight (whistle). Cook on medium-low flame for 5 minutes until most of the surface water is absorbed and steam escapes freely.
Seal and Pressure Cook: Place the vent weight (whistle) on the lid. Immediately turn the flame to the LOWEST setting.
Final Dhum: Cook on the lowest flame for 15 minutes.
Rest: Switch off the flame and leave the biriyani untouched until the pressure releases naturally. This ensures the chicken is perfectly tender and the rice absorbs all the juices.
Fluff and Serve: Open the lid gently and fluff the biriyani.
Method 2: Whistle Dhum with Tawa Finish (The Safeguard)
If you prefer the single-whistle method used by some cooks, using a hot griddle (tawa) underneath prevents scorching and improves the final texture:
Layer and Sauté: Prepare the mutton/lamb masala (Step 3) in the pressure cooker itself. Spread the prepared mutton masala evenly at the base.
Add Rice: Once the mutton is done, gently layer the half-cooked rice on top (Step 4).
Sprinkle chopped mint, coriander leaves, and a dash of lemon juice.
Pressure Cook: Place the lid and vent weight. Cook on high flame for 1 whistle. Immediately turn off the flame.
Tawa Dhum: Quickly place the hot pressure cooker on a pre-heated heavy griddle (tawa).
Low and Slow: Leave the cooker on the tawa on the LOWEST flame setting for an additional 10 minutes. This residual heat and slow process ensures the rice doesn't stick or burn at the base while the pressure releases.
Rest: Switch off the flame and allow the pressure to release naturally before opening.
Pro Tips & Notes
Soak rice for at least 20 mins for soft, separated grains.
Curd in oil is a traditional purifying trick — don’t skip it.
Grind and sauté garlic, ginger, and red chillies(separately) in the given order for balance.
Garlic paste needs to be sauteed a little longer than Ginger paste.
Use raw papaya pieces if the meat is tough — it tenderises naturally.
Add lemon juice to prevent rice from getting sticky.
Mix both Rice and Lamb together and cook in a dhum style for perfectly cooked Biriyani.
Cooking in Dhum helps the Mutton Biriyani not to get burnt at the bottom of the vessel.
Always mix rice and masala gently to retain texture.
Recreate the feel of a Muslim Bhai wedding feast — aromatic, hearty, and unforgettable.
Storage Suggestions
Store leftovers in an airtight box and refrigerate for up to 2 days.
Reheat using steam or sprinkle water before warming.
Avoid direct microwave reheating to prevent dryness.
❓ FAQs
Q. Can I use chicken instead of mutton?
Yes, but reduce cooking time — chicken cooks much faster.
Prefer a quicker, simpler version? If you love the authentic Ambur flavour but need an easier weeknight meal, or are simply a dedicated chicken biriyani lover, discover the most popular Ambur Chicken Biriyani recipe here!
Q. Why does Ambur biriyani not use green chillies or ghee?
Because the dish’s signature comes from red chillies and oil — not richness but depth of flavour.
Q. What’s the right meat-to-rice ratio?
Ideally 1:1 or 1.25:1 — more meat for a truly Nawabi experience.
Q. Is dhum cooking essential?
Absolutely — it infuses the flavours, giving the rice that smoky depth Ambur biriyani is known for. But the choice is yours. If you prefer a simpler finish try the pressure cooker method or simply skip the dhum technique.
Q. Can Ambur biriyani be cooked with Basmati rice instead of Seeraga Samba?
Yes — while Seeraga Samba is traditional and gives the authentic texture and aroma, you can use Basmati. Keep in mind the flavour and grain size will differ slightly.
The Ambur / Vaniyambadi Mutton
Biriyani is more than a recipe — it’s a relic from royal kitchens that
survived the march of time. It’s the kind of dish that makes you pause, inhale deeply, and smile —
because it still tastes like the past, rich in aroma and legacy.
Cook it slow, serve it warm, and share it generously — for this isn’t just biryani, it’s heritage on a plate. For the love of biryani — yet another timeless favourite from my kitchen!
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
