Kolkata Biryani

Step 1

Boil 4 cups salted water in a large pot. Add rice, stir once, and cook until 70% tender, ~6 minutes. Drain and set aside.

Step 2

Heat 3 tbsp oil in a separate large skillet over medium-high. Fry half the sliced onions until golden brown and crispy, ~8 minutes. Transfer to paper towels; reserve oil in pan.

Step 3

In the same skillet, fry remaining onions over medium until softened, ~3 minutes. Add ginger-garlic paste and cook until fragrant, ~1 minute.

Step 4

Add chicken pieces to the skillet. Stir to coat with oil, then cook without stirring for 3 minutes to brown edges.

Step 5

Stir in yogurt and biryani spice mix. Cook, stirring occasionally, until chicken is cooked through, ~10 minutes.

Step 6

Fry eggs in a separate pan until whites set but yolks still jiggle, ~3 minutes per side. Slide onto a plate.

Step 7

Layer half the cooked rice over the chicken in the skillet. Top with fried eggs, then remaining rice.

Step 8

Cover skillet with foil, then a lid. Cook over medium-low heat for 12 minutes without lifting the lid.

Step 9

Remove from heat and let rest covered for 3 minutes. Fluff with a fork and scatter crispy onions on top.

Step 10

Serve hot directly from the skillet or transfer to a serving platter.