1. Fried Onions: Add thinly sliced onions to cool oil, then slowly heat. Fry until evenly golden and crisp. Set aside.
2. Rice: Boil water with bay leaf, star anise, cardamom, and salt. Add rice and cook until par-cooked. Drain.
3. Masala: Heat oil, add jeera and dried red chillies. Add sliced onion, ginger garlic paste, and jalapeños. Fry well. Add biryani masala and tomato paste; cook until oil releases. Stir in cream or whipped yogurt.
4. Chicken 65: Make a thick batter using rice flour, cornstarch, red chilli powder, turmeric, coriander powder, salt, ginger garlic paste, red food color, and a little oil. Add chicken, coat well, and fry in hot oil until crispy and deep red. Add chicken to the masala.
5. Layer & Dum: Layer rice over chicken and masala. Add fried onions and splashes of red food color mixed with water. Cover and cook on very low heat for 10–20 minutes. Lower and slower is better!!
