Chicken Biryani

INGREDIENTS
600 grams boneless chicken
1½ cups boiled basmati rice
3 tbsps oil
1-inch stick cinnamon
2 bay leaves
5-6 cloves
1 tsp cumin seeds
3-4 green cardamoms
2 medium onions
3 green chillies
¼ tsp turmeric powder
2 medium chopped tomatoes
salt to taste
1½ tbsps ginger-garlic paste
½ tsp red chilli powder
1 cup thick yogurt
3 medium onions
½ tsp garam masala powder
1 inch piece ginger
a few sprigs fresh mint leaves
a few sprigs fresh coriander leaves
½ cup milk
a few drops rose water
4 boiled and sliced eggs
PROCESS
Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and sauté for half a minute.
Add sliced onions and sauté. Add slit green chillies and chicken cubes and continue to sauté. Add turmeric powder and mix
Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions.
Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves.
Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes.
Garnish with the egg slices and serve hot.