Perfect choice 😋 That’s a classic Chicken Biryani with Eggs recipe! Here’s a full step-by-step version for you:

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Chicken Biryani with Boiled Eggs Recipe 🍗🍚🥚

Ingredients

For the chicken marinade:

• 1 kg chicken, cut into medium pieces
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1 tsp ground coriander
• Juice of 1 lemon
• Salt to taste

For the rice:

• 3 cups basmati rice (washed and soaked 30 mins)
• 6 cups water
• 2–3 cloves
• 2–3 green cardamoms
• 1 bay leaf
• 1 cinnamon stick
• Salt to taste

For the biryani masala:

• 3 medium onions, thinly sliced and fried golden brown
• 2 large tomatoes, chopped
• 2–3 green chilies, slit
• ½ cup fresh coriander leaves, chopped
• ½ cup fresh mint leaves, chopped
• 4 tbsp cooking oil or ghee
• A few strands of saffron soaked in 2 tbsp warm milk (optional, for color)

For garnish:

• 3–4 boiled eggs, halved
• Fresh coriander leaves

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Instructions

1. Marinate the chicken
   • In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, coriander, lemon juice, and salt.
   • Add chicken pieces, coat well, and marinate for at least 1 hour (overnight for best flavor).
2. Cook the rice
   • Boil 6 cups of water with cloves, cardamoms, bay leaf, cinnamon, and salt.
   • Add soaked basmati rice and cook until 70% done (still firm inside). Drain and set aside.
3. Prepare the chicken masala
   • Heat oil/ghee in a deep pan. Add the marinated chicken and cook until browned.
   • Add tomatoes and green chilies, cook until tomatoes soften.
   • Stir in fried onions, mint, and coriander leaves. Simmer until chicken is cooked through and masala thickens.
4. Layer the biryani
   • In a heavy-bottom pot, spread a layer of chicken masala.
   • Top with half the rice, sprinkle with saffron milk (if using), and more fried onions, coriander, and mint.
   • Add the remaining rice and repeat garnishing.
   • Cover tightly with a lid, seal edges with dough or foil if possible, and cook on very low heat (dum) for 20–25 minutes.
5. Final touches
   • Gently fluff the biryani with a fork.
   • Garnish with boiled egg halves and fresh coriander leaves.

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Time & Yield

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings

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ENJOY