In a pan, heat 3 tbsp of cooking oil on a medium flame. When the oil gets hot, add 2 tsp of ghee and once it heats up nicely, add 3 pods of green cardamoms, 1 pod of black cardamom, 4 pieces of cloves, 1 piece of cinnamon stick (inch size), 8 pieces black pepper corn and 1 piece of bay leaf.

Then add 2 pieces of potatoes (peeled, cut in half) in it. Stir a bit and leave them to cook until the potatoes turn golden brown.

While the potatoes get cooked, marinate the chicken. For this, take 600 gram of chicken in a mixing bowl and add salt as required, ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 cup of yogurt (dahi), 1 tbsp of ginger-garlic paste, 1 piece of onion (large, sliced, golden fried) and ½ cup of tomatoes (chopped).

Mix them all very nicely.

Now, check how far the potatoes are cooked. They should be slightly golden brown by now.

Add the marinated chicken into the pan and mix it nicely with everything.

Once it is seared and ready, then add water as required.

Stir and mix everything nicely.

Cover it with a lid and cook on medium flame till it is done.

While the chicken is cooking, make the rice. Take a pan and heat 2 tbsp of ghee (clarified butter) and 1 tsp of cooking oil.

When the oil and ghee mixture is hot, add 1 piece of bay leaf, 2 pods of green cardamom, 1 pod of black cardamom, 1 piece of cinnamon stick (inch size), and 4 pieces of cloves.

When these are fried a bit and you can smell the aroma, lower the flame and add 2 liters of water. Add salt as required. (Pro tip: Make sure to lower the flame while adding water to prevent it from sprinkling uncontrollably).

Let the water come to a roll boil.

When the water comes to a boil, add 300 gram of washed and soaked basmati rice to the boiling water.

Stir it gently and let it cook on high flame.

When it comes to a boil again, it will be 75 to 80% cooked. Check the doneness and drain the rice.

Now, check the chicken. It should be cooked by now. Place two boiled eggs in it.

Add the drained rice into the chicken.

Spread it gently. Cover it with a lid and cook it on high flame for 8 minutes and low flame for 2 minutes. (Pro tip: The secret to a fluffy and beautiful biryani is not to force or press the rice too hard while spreading).

After 10 minutes, check the biryani. Mix the rice gently from the sides.

Cut the egg pieces in half.

Take out the biryani on a plate. Place the eggs on the biryani. Finally, garnish it with 1 piece onion (large, sliced, golden fried), a few fresh mint leaves and a few fresh coriander leaves. Your tasty and spicy homemade chicken biryani is done and eventually ready to be served and enjoyed.