For Marination
Take the chicken pieces. Add a pinch of salt with 1 teaspoon of Ginger Garlic paste. Add curd if required. which is optional. Add biryani masala powder and few chopped green chilies and mix them well. add some pinch of red chilli powder and squeeze the slice of lemon. Let the chicken rest for more than hour.
For Rice and Eggs:
In a big flat bottomed beaker take water and bring it to boil, simultaneously adding spices like bay leaf, pepper corns, mace, cinnamon, green cardamom, black cardamom and some oil. bring it to boil. Wash the rice thoroughly till water runs clear. cook the rice by adding it to the water, keeping note that the rice gets fully submerged, cook till 80% and then drain the water. Keep the rice aside in a strainer. Now in that utensil add water put the eggs, peeled potatoes in blocks and add some salt. boil them for 15 to 20 good minutes on low flame and keep them aside.
Biryani in Making:
Cut all the onions into fine slices. Deep fry half of the onions and keep them aside. Now take a thick bottom utensil and heat oil in it. Put the remaining unfriend onions. simmer them for 2 minutes then add remaining ginger garlic paste. Add salt about a pinch, teaspoon of turmeric powder and teaspoon of red chilli powder if you want it to be spicy. Add some cumin seeds. and cook them well for around 5 minutes. Add the boiled potatoes and egg and fry them for 2 minutes to impart color to them. take out the potatoes and egg and keep aside. Now add the marinated chicken and toss them well in high flame for about a minute. Put 2 cups of water and mix all ingredients well and cover the lid. Let it cook for some odd 15 minutes on low flame. After the chicken is cooked tender, switch of the flame and keep the utensil aside. Add the potatoes and egg. Layer over them the fried onions. to that layer add the basmati rice and cover the layer well. Add some fresh chopped mint leaves over them. You can bring the tinge of royalness by adding some saffron milk over them. Saffron milk can be prepared by dissolving some strands of saffron in a cup of milk. Add some Garam masala powder to the layer and cover the lid. Make the dough out of wheat and apply the dough over lid so that no steam escapes out. Cook well for 20 minutes over very low flame. You will not regret the biryani though.
EXTRA: Serve the dish steaming hot with some good chilled Raita, Sliced onions
