Marinate the chicken with curd, salt, half the pepper powder, half the ginger-garlic paste, and red chili powder for 30 minutes.

Soak rice for 20 minutes and drain.

Hard boil eggs, peel, slice into four pieces, and fry until browned. Reserve for serving.

Heat ghee in a handi, add marinated chicken, and cook for 5-7 minutes until half-cooked.

Remove chicken and set aside.

Add more ghee to the handi, add ginger juice, cover for a minute.

Add bay leaves, cloves, cardamom, cinnamon, mace, nutmeg, black pepper, and cook until fragrant.

Add chopped onions and cook until golden brown.

Add the remaining ginger garlic paste, coarsely pounded red chilies, remaining black pepper powder, and turmeric powder, cook for 2 minutes.

Add the half-done chicken pieces and cook for a few more minutes.

Add hot water, adjust salt, and bring to a boil.

Add drained rice, close the lid, and cook for 15-20 minutes until rice is cooked.

Serve with fried eggs on top.