Soak the rice for at least 30 mins and drain the water a few times
Marinate the chicken with the chilli powder, ginger and garlic paste, salt to taste, cornstarch and the egg
Heat oil and before you deep fry the chicken deep fry the curry leaves and onion reserved for garnish
Reserve a cup of that oil
Deep fry the pieces of chicken in batches till golden brown and drain
In a wok or kadai and heat up the reserved oil
Sauce the diced onions, green chillies and curry leaves
Add the chilli, cumin powder & pepper
Add the ginger and garlic paste followed by the chilli garlic paste or the sambar oelek
Add salt to taste and the food colouring, mix well and reserve half of it for the topping
Add the chicken to the other half and toss to coat
Cook till the chicken is dry and keep aside
Return the other half of the masala to the kadai, add the tomato puree, water and salt to taste
In a separate pot heat up the water add cumin seeds and salt and cook the rice till 3/4 cooked, drained and keep aside
In the same pot, heat the ghee and when melted, reserve half
Add the gravy and then 3/4 of there semi cooked rice
Then add all the cooked dry chicken
Add the final layer of rice on top
Add some of the reserved food colouring
Add the boiled egg halves, onion and curry leaves
Cover the pot with foil, put on the lid and cook in a preheated oven at 350 degrees for 20 - 30 mins