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
Step-by-step instructions
Step 1 · Rinse basmati rice thoroughly and soak for 20 minutes
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.
Step 2 · In a bowl
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.
Step 3 · Heat 1 tbsp mustard oil in a kadhai
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.
Step 4 · In the same kadhai
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.
Step 5 · Plate steamed rice on serving plates
Plate steamed rice on serving plates. Top generously with hot Chicken 65. Garnish with hara dhaniya and extra lemon wedges.
Step 6 · Optional: For a balanced meal
Optional: For a balanced meal, add a side of cucumber raita or a simple kachumber salad.
Why this recipe 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.
A note on tradition
Chicken 65 is an iconic starter from Chennai, now enjoyed across South India and often paired with rice for a filling lunch. Traditionally served at weddings, parties, and during festivals like Diwali and Pongal, this dish showcases the bold, spicy flavors of the South. Regional variations include Andhra's extra spicy version and Kerala's use of coconut oil. It is a must-have at celebrations and also a popular choice in messes and restaurants across the region.