Chicken Biryani With Eggs for an Added Kick

Chicken biryani is a complex to cook thing, but it tastes superb on a Saturday afternoon. That too if you are planning on getting a nap after the lunch!

So let's get started:
Ingredients required:
Basmati rice(any other low starch rice will do) 1/2 Kg
Chicken (medium pieces) 1/2 Kg
Eggs 4 (hard boiled and peeled)
Tomato 1 large
Green chillis 2
Onions 4 large (cut into julian)
Potatoes 2 large (pealed and halved)
Curd
Turmeric powder
Star anise
Green cardamom 4
Black cardamom 1
Cumin seeds 2 teaspoon
Bay leafs 2
Cinnamon bark 2 inch piece
Dried red chillies 2 (optional)
Cloves 7
Salt
Oil

Wash the chicken and pat dry.
Add 1 tea spoon salt, 1 teaspoon turmeric, 4 teaspoon curd and mix properly. Try mixing with hand to get the spice evenly spread.
Seal in an air tight container and put in the freezer for around 1/2 hour

(Do not forget to wash hand after the mix, you are handling raw chicken here)

Saute the spices dry with a pinch of salt and turmeric.
Put the spices in a blender, add the tomato and green chillies and blend into a fine paste. Let the spice sit fore sometime.

Make small insertions on the ends of the eggs. This is important to fry the eggs or else they will explode (you can trust me on that)

Fry the eggs with turmeric and salt till there is a crust formed. Put them aside.

Fry the potatoes with salt and keep them aside

At this time prepare the onions

Fry the onions till translucent. Put the spice paste made in step 2 and fry for 5 minutes. Put in  salt (puting salt is tricky here as you will be also compensating for the rice), the chicken and potatoes and cook in low flame till the oil separates. It will take approximately 1/2 hour. Keep stirring occasionally to keep them from sticking to the base.

Boil sufficient water. Wash and put the rice and a teaspoon of salt and cook in medium flame to cook the rice till 3/4th cooked. Rest will cook in the final cooking. Discard the water and let the rice cool for sometime. You can wash the rice with cold water to stop the cooking in its own heat.

Take a large cooking bowl and put 4 teaspoon of oil (this will keep the rice from burning. Now put a layer of rice at the bottom. Line it with a layer of chicken and potatoes. Make as many layers as you like (at least 3). On the last layer of rice put the fried eggs. Trickle the rest of the oil (chicken gravy) from top.

Put the bowl (covered) for cooking in the lowest flame available.

Cook for 10 minutes and remove from heat. DONOT REMOVE THE LID. Let it cook by itself for another 15 minute.

Didn't had time to take pics of the final product.