Rice with Chicken 65
Lunch • India
How to Make Rice with Chicken 65 (Traditional & Healthy Version)
Rice with Chicken 65 is a beloved South Indian lunch dish that brings together fragrant steamed rice and spicy, tangy Chicken 65. Originating from Tamil Nadu, Chicken 65 is a famed starter, now often paired with rice for a heartier meal. This combination is a favorite in Andhra and Telangana, where robust spices and red chili masala create an irresistible aroma and bold flavor. Perfect for family gatherings, casual lunches, or festive occasions like Diwali or Pongal, this dish is sure to impress. The dish offers a delightful contrast—fluffy, steamed basmati rice acts as the perfect canvas for the crispy, succulent Chicken 65 pieces tossed in curry leaves and green chilies. Its vibrant red color and zesty taste make it a showstopper at any table. Health-conscious home cooks can enjoy this version with less oil and lean chicken breast, making it a lighter yet equally flavorful option. Whether served on a banana leaf or in a lunch dabba, Rice with Chicken 65 is a celebration of South Indian culinary tradition and bold flavors.
Ingredients(for 1 medium plate (1 cup rice + 100g Chicken 65))
- 1 cup Basmati rice (chawal)
- 200 grams Chicken breast (boneless, skinless)
- 1/4 cup Curd (dahi)
- 1 tbsp Ginger-garlic paste (adrak-lehsun ka paste)
- 1 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1/2 tsp Coriander powder (dhaniya powder)
- 1/4 tsp Black pepper powder (kali mirch)
- 1 tbsp Rice flour (chawal ka atta)
- 1 sprig Curry leaves (kadi patta)
- 2 Green chilies (hari mirch, slit) - optional
- 1.5 tbsp Mustard oil (sarson ka tel (use less for health))
- to taste Salt (namak)
- 1 tsp Lemon juice (nimbu ras)
- 1 tbsp Fresh coriander (hara dhaniya, chopped) - optional
Instructions
- 1
Rinse basmati rice thoroughly and soak for 20 minutes. Drain and cook in a patila with 2 cups water and a pinch of salt until soft and separate. Fluff and set aside.
15 minutes
Do not overcook rice; grains should remain firm and separate.
- 2
In a bowl, marinate chicken with dahi, ginger-garlic paste, red chili powder, turmeric, coriander powder, black pepper, rice flour, salt, and lemon juice. Mix well and let sit for 10-15 minutes.
10 minutes
Marinating longer (up to 1 hour) enhances flavor and tenderness.
- 3
Heat 1 tbsp mustard oil in a kadhai. Add marinated chicken pieces and shallow fry on medium flame until golden and cooked through (8-10 minutes). Remove and drain excess oil.
10 minutes
Use minimal oil and avoid overcrowding the pan for crispiness.
- 4
In the same kadhai, add the remaining oil. Toss in kadi patta and slit green chilies. Sauté until aromatic. Add the cooked chicken back and toss for 2-3 minutes on high flame.
3 minutes
This step infuses classic South Indian aroma into the chicken.
Why This Dish is Healthy
This healthy version of Rice with Chicken 65 uses lean chicken breast and minimal mustard oil, reducing saturated fat without sacrificing flavor. The use of dahi in the marinade adds protein and aids digestion. Basmati rice has a lower glycemic index compared to other rice varieties, making it suitable for sustained energy release. Overall, this recipe is high in protein, moderate in carbs, and lower in fat, supporting weight management and muscle recovery.
Rice with Chicken 65 offers a balanced meal with lean protein from chicken breast, complex carbohydrates from basmati rice, and beneficial spices like turmeric and black pepper, known for their anti-inflammatory and digestive properties. Using less oil and dahi in the marinade keeps the fat content lower while adding gut-friendly probiotics. The addition of curry leaves and coriander increases vitamin A and antioxidants. This dish provides essential B-vitamins, iron, and moderate fiber, making it a nutritious lunch option.
Pro Tips
- 💡Tip 1: Use freshly ground black pepper for extra aroma.
- 💡Tip 2: Marinate chicken for at least 30 minutes for deeper flavor.
- 💡Tip 3: Serve on banana leaf for a traditional touch and enhanced aroma.
Storage & Serving
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat on tawa or microwave before serving. Best consumed fresh for optimum taste and texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 520.0 kcal |
