In a mixing bowl add the Chicken and then add the chili powder, Garam Masala, Turmeric powder, Ginger garlic paste, and coriander powder.

Break open an egg and mix everything together. Next, add in Corn flour and Red Food color if using. Next, add the lemon juice and mix everything. Allow it to marinate for 3 hours.

You can either deep fry the chicken. I choose to cook in the air fryer. You may choose whichever method you prefer.

For cooking in an air fryer Preheat the fryer to 200 Deg C for 5 mins. Then arrange the marinated chicken in the basket. Cook for 16 mins at 180 Deg c. Flip once halfway and then cook.

Chicken 65 is now ready.

Wash 2 cups of basmati rice or seeraga samba rice in water 3 or 4 times or until the water is clear and set aside.

In a pan add water and start cooking. To the water add the whole spices. Add in salt and oil and bring everything to a boil.

Once the water starts boiling add the soaked rice and cook until the rice is 95 % cooked. Switch off the stove and let it rest for 5 mins.

Drain the excess water and then spread the cooked rice on a wide plate and let it cool.

Remove the whole spices and the Rice is ready and fluffy.

In a pan add in oil once it heats up add in fennel seeds and then Bay leaves, Cinnamon sticks, Cloves, and Cardamom. Let it splutter. Then add in sliced onions and fry till they get golden brown on a low flame it may take some time.

Reserve some onions for later use. Next, add ginger garlic paste and fry till the raw smell leaves.

Next, add in the chopped tomatoes and cook till they become soft.

Now add the spice powders. I am using Chilli powder, Garam Masala, Cumin powder, and Salt mix well and cook for a min.

Now add in the curd/ yogurt.

Combine and cook till the oil separates.

Now switch off and then add half of the chicken 65

Meanwhile, in a bowl take the milk and soak it in Saffron for about 30 mins and set aside. Chop in Mint and Coriander leaves and put them ready as well.

Spread in one half of the cooked rice and then sprinkle in some saffron-soaked milk.

Sprinkle in some chopped mint and coriander leaves. Layer the remaining chicken 65.

Top it with the remaining rice. Sprinkle in the saffron milk, mint, coriander leaves, and fried onion. Close the biryani pot. I used my Dutch oven.

Switch on the stove to a very low flame and then place an iron dosa pan or a heavy iron pan and then place the biryani pot on top. Cook in the lowest flame for 20 mins and switch off.

Let the pot remain closed for another 30 mins and then open.

Gently fluff the rice. Delicious chicken 65 biryani is now ready.