To make the biriyani masala dry roast green cardamoms, cloves, piece of long cinnamon stick, shahi jeera, ace flower and white pepper together in a pan until a nice blend of aroma from the spices heat your nose

Then turn off the flame & grind the spices into a powder as fine as possible. Then pass the powder though a fine sieve in order to get a fine powder. Mix the nutmeg powder with this fine mixture & the biriyani masala is ready

Cut one onion into thin slices & fry them in enough oil until the onions achieve a caramelized brown colour. Then remove them from the oil & put them onto a paper towel. Keep them aside for later use

Cut another onion into two halves. Take one half & make a paste out of it. Chop the other half into fine bits

Now marinate the chicken pieces with ginger paste, garlic paste, onion paste, green chilli paste, cumin powder, red chilli powder, biriyani masala, curd & mustard oil for about 2 hours

In the mean time let's prepare the rice. For that, soak the rice in water for about 1/2 an hour

Take a piece of cheese cloth & put green cardamoms black cardamom long cinnamon stick, star anise, 1 tsp of shahi jeera, a whole mace flower & a bay leaf into the cloth

Tuck all the loose ends of the cloth together & secure it properly. It should look like a 'potli'

Now water in a heavy bottomed pan & add the 'potli' into it

Let the water boil rapidly

Now drain the soaking water from the rice & add the rice into the boiling water

Cover the pan & let it sit on medium flame until the rice is 3/4th done

Then fluff the rice with a fork & discard the 'potli' from the rice

Now peel the potatoes & cut them into two halves

Boil the potatoes until they are nearly 3/4th done

Now heat ghee along with vegetable oil into a pan

Add the per boiled potatoes into the oil & fry them until they are light golden brown

Then remove them & in the same pan add the boiled eggs. Don't forget to make some slits into the eggs before adding them into the pan

When the eggs are light golden brown, remove them and keep them aside

To prepare the chicken heat ghee along with the remaining vegetable oil into a pan

Add the cumin seeds, bay leaves, remaining green cardamoms, cloves, cinnamon, star anise & black cardamom

Saute for few seconds & then add the chopped onions

Saute on medium flame until the onions are golden brown

Then add the chicken along with all the marination mixture & cook on medium flame until the masala with the chicken starts to the sides of the pan

Then add the fried potatoes & salt. Sprinkle little water & cook for another couple of minutes

Now add sufficient water to make the gravy

As soon as the water starts to boil cover the pan and let it sit on medium flame until the chicken is cooked

Lastly add 1/4 tsp of biriyani masala & chopped coriander leaves. Mix well & turn off the flame

Now take a deep large pot to assemble the biriyani. Into the pot first arrange 8-10 bay leaves in order to prevent rice layer

On top of the layer of bay leaves spread some of the rice evenly. Sprinkle some ghee, biriyani masala, some fried onions & some coriander leaves. Also place one egg on top of the rice layer & press the egg gently inside the layer

Now spread some chicken along with some gravy & few pieces of potatoes on top of the rice layer. Sprinkle some biriyani masala on top

Again repeat the rice layer along with all the other elements that are used on top of the first rice layer

Repeat the chicken layer as well along with all the other elements that are used in the first chicken layer

Now spread the last rice layer on top. Sprinkle the remaining coriander leaves, biriyani masala, ghee & fried onions. Then pour the saffron milk on top

Now cover the pot with a tight lid wrap the edges with a cylinder of flour dough. Press the dough & secure the edges very well

Now put a tawa or griddle on flame & put the biriyani pot on top of the tawa

Let it sit on medium flame for about 10 minutes

Then turn off the flame & let the biriyani have a standing time for about 8 minutes

Now remove the flour dough portion with a sharp knife & open the lid

Take a flat spatula & gently fluff the layers without breaking any rice grain