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Prepare chicken 65: Marinate 500g boneless chicken cubes with red chilli powder, turmeric powder, black pepper powder, ginger garlic paste, garam masala, salt, lemon juice, and red food colour
Mix corn flour, all-purpose flour, egg white, and baking soda to create a coating
Coat marinated chicken with the flour mixture
Shallow fry chicken in ½ cup oil until golden and crispy
Soak 500g basmati rice for 30 minutes
Boil rice in water with oil, lemon juice, salt, shah jeera, green cardamom, cloves, and cinnamon stick until 70% cooked
Prepare biryani masala: Fry 2 onions in oil until golden and crispy, reserve the oil
In the reserved oil, add cumin seeds, green chillies, curry leaves, garlic, ginger, and sliced onion
Add diced tomatoes, salt, turmeric powder, and red chilli powder
Stir in plain yogurt and optional sauces
Layer the biryani: Spread a layer of partially cooked rice at the bottom
Add a layer of fried chicken 65 pieces
Sprinkle fried onions, curry leaves, green chillies, and cilantro
Add another layer of rice
Repeat layering until all ingredients are used
Top with ghee, reserved rice water, and fried onions
Cover and cook on high heat for 2-3 minutes until steam forms, then reduce to low heat
Cook for 45 minutes until rice is fully cooked and flavors are infused