Chicken Biryani

Rinse rice with few changes of water and soak for 30 minutes.

Then boiled rice and drain all excess water. Set aside

Place chicken in a large bowl.

Add yogurt and ginger garlic paste

Mix well and marinate for 30 minutes.

Heat oil in a cooking pot.

Temper with star anise, cinnamon stick, Bay leaf, cumin, black pepper

Add marinated chicken. Cover and let it simmer for 20 minutes or until chicken is tender.

Now take a heavy bottom skillet, layer rice, chicken masala, fried onions, mint leaves, green chilies, and boiled eggs.

Add lemon juice.

Cover the skillet and cook on low flame for 20 minutes or until done.

Stir well and dish it out. Egg and Chicken Biryani is ready to serve.