Put chicken in a pot, add in cardamom, cinnamon, curry powder, black pepper, ginger, garlic, three tablespoon mala. Mix in well and cover, let it marinate for a few hours.

Blend raw pawpaw with mala and set aside. Separately blend tomato as well.

Slice onions and deep fry until golden brown, light shade not dark a d set aside.

Hard boil the gees and set aside.

Boil the chicken and set aside with its broth.

In a separate pot, add in one sliced onion, some oil and cook.

Add in blended tomatoes and let them cook. Once cooked add in the tomato paste, stir and let it cook for a few minutes.

Add in the biriyani mix and let it cook for a few minutes then add in the blended mala a d pawpaw, stir well and let the mixture cook.

After like 30 minutes to 1 hour, add in the chicken and its broth, stir in gently cover and let it cook for 30 minutes on low heat.

Add in the deep fried onions, taste seasoning and let it cook for another 30 minutes on low heat.

Add in the boiled eggs, cover and let it cool for a other 30 minutes.

Put off flame, biriyani rojo is ready.

In a separate pot, put your rice, add in water and salt and let it cook.

Once the water dry up, add in deep fried onions mix in well and reduce heat to low to let the rice cook.

Once rice is ready, in a cup mix in the food colour with some water and sprinkle in patches on the rice.

Let the water in the rice completely dry up and mix the rice gently.