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Chicken tikka biryani and boil egg,

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INGREDIENTS:
Basmati Rice -500 gm
Chicken-1/2 kg
Hard boiled eggs-3
Onions-¼ kg
Potatoes-¼ kg
Tomatoes-¼ kg
Shelled peas-1 cup
Raisins-50 gm
Nuts (cashew nuts, pistachios)-50 gm
Ghee-250 gm
Juice of 3 limes
Yogurt-3 tbls
FOR MASALA
Coriander seeds-1 tablespoon
Cumin seeds-½ teaspoon
Garam masala powder-½ teaspoon
Small bunch of coriander leaves
A few springs of mint leaves
Red chillies-3
Small piece of ginger
Garlic-3 cloves
Chillies-3 green

PREPARATION:

Wash the rice and soak in water for 15 minutes.Cook separately by adding 1 1/2 cups of water for a cup of rice, along with some cardamon,cloves and cinnamon stick(2 each).
Cook the rice until it breaks while pressing in hands(3/4th). After cooked remove the rice and spread it out on a thali or a big pan.
In the mean time prepare the gravy,slice onions,tomato. Slice eggs length-wise in half.Clean and cut chicken into small pieces.
Wash, peel and quarter the potatoes. Grind the ingredients for masala to a smooth paste.
Heat ghee in a fry pan and fry the onions until brown.Remove half and keep aside for garnish. Fry the nuts, cashews and keep aside. Add ground masala to remaining onions and fry well.
Add chicken pieces, potatoes, green peas, salt to taste, yogurt, tomatoes and fry well. Add 2 cups of water and cook until all the water is absorbed,and it forms a thick gravy.

Chicken Biryani Preparation...
Put 2 tablespoons of ghee in an oven proof dish. Place a layer of cooked rice followed by a layer of chicken. Place a layer of fried onions, boiled eggs and scatter with sultanas. Repeat layers and finish with a layer of rice. Sprinkle some ghee, RAISINS, FRIED CASHEWS on last layer of rice.
Place in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes. Remove from fire and mix evenly.