I would suggest using a vetted and complete recipe for biryani at least once.
From a quick glance, chicken tenderloins are the first problem - the masala will never get the flavor biryani needs in the speed at which tenderloins cook.
Sella rice takes longer to cook - but with chicken tenderloins that isn’t necessary - but it lacks the aroma of proper basmati, which is integral to biryani.
I think you’d enjoy making (and eating) a real biryani as a baseline experiment, and it wouldn’t be too much more effort than other things you cook. After that, you can speed it up various steps (when I’m in a rush I make the onions in the microwave, use a pressure cooker for the meat, and finish combining the layered dish in the microwave - so I am all for speedy shortcuts 
)
ETA: There’s a Biryani thread for discussion and more:
