Soak the rice for 1/2 an hour..

Cook the rice in boiling water with bay leaf whole black pepper and one teaspoon oil.

Cook the rice almost tender. strain and spread the rice on a tray..let the steam escape.

Keep it aside.Marinate the chicken with salt ginger garlic paste curd and red chilli powder at least for two hours.

Heat a heavy bottom kadhai..Add refine + ghee into it.Add sliced onions.stir fry till golden brown.

Add marinated chicken..cook it on moderate flame for 5 minutes..Add chopped tomatoes..

Add fried potatoes.cook the chicken till dry & tender.

Keep it aside

Heat another heavy bottom pan..

Add one or two tablespoons ghee.

Add all the cooked rice & roasted masala..mix it well.add one teaspoon sugar.And keep it aside.

For assembling the biriyani take a large heavy bottom pan.Grease it with desi ghee.

Spread 1/3 of the rice.place the 1/2 chicken pieces on it.make the rice moist with two tablespoons chicken gravy.

Now arrange the bolied eggs and potatoes.Add fried onions.

Repeat the process by adding rice then chicken.Finished it last layer by rice.

Finished with sprinkle fried onions & pudina leaves.

Add kewra essence and kesar dissloved with warm milk.

Now add butter pieses.

Cover the pan with a tight lid. Seal the lid with dough.

Personally I placed the pan in a round oven for 25 to 30 minutes.

You can place the pan in microoven or on gas with a heavy bottom tawa underneath to reduce heat to minimum for 1/2 an hour before serving.

Serve hot with raita.