well... because any kind of biryani is my favourite...
Pre heat the oven and cook the drumsticks as per instructions on the pack. I made only half for reference but you can still use all the drumsticks for the measurements above.
Wash and Cook the rice, it should be semi cooked. Do not over cook it.
Chop all the onions, chillies and coriander.
You can also boil the egg if you want now and make the tomato onion mint salad for later.
Heat a large saucepan over medium heat and then add the oil and whole spices. Let it infuse in the oil for a minute or so. Add the onions, ginger & garlic and chillies. Stir and cook for around 10 minutes on medium flame. Do not burn the onions, the onions should be slightly golden.
Once onions are cooked, mix in all the spices and stir. Add in the blended tomato and puree. Cook this for few minutes on high, making sure not to burn. Add water if its too dry. Add a lemon juice, a little bit of coriander and season with salt to taste. Cover and cook this for couple more minutes or until the oil has separated.
The chicken is now ready to be put in, add the drumsticks and any oil left on the tray. Mix the drumsticks well with the masala and cook for a minute on high. Add the cooked rice and combine it all together. Sprinkle coriander on top with crushed fried onions and an egg (optional).
Serve with raita or tomato & onion mint salad.