Put chicken Leg and thigh pieces on a board and prick holes in them with a fork.
Transfer them in a bowl and add salt, black pepper powder, paprika powder, red chili powder, white pepper powder, hot sauce, vinegar, mustard paste and coat the chicken well. Marinate it for 30-40 minutes.
In a bowl add all-purpose flour, corn flour, baking powder, garlic powder and salt. Mix well and set aside.
In another bowl add chilled water, cold milk, red chili powder and salt. Mix well and set aside.
In a bowl add chili garlic sauce, salt, hot sauce, lemon juice and chili sauce. Mix well and set aside.
Now take marinated leg and thigh pieces and coat them properly in coating mixture. Now dip them in cold batter and then coat them again properly in coating mixture.
Heat oil in a deep-frying pan and fry your chicken pieces for 3-4 minutes. Strain, take off the flame and set aside for 5 minutes.
Fry the chicken pieces again for 5-6 minutes or until completely cooked and set aside.
In a pot, add oil, black peppercorns, cloves, white pepper powder, garam masala powder, salt and cook for 2-3 minutes. Now add water, chicken stock, rice and cook until 85% water is evaporated.
Add yellow food color on the rice and cover with lid. Cook on low flame for 10-15 minutes. Now remove the lid, give your rice a good mix and your rice is ready.
Serve rice with chicken piece.