Separate the chicken meat from any bones and remove any fat or skin. Break the chicken up into fairly large chunks; I say break rather than cut the idea is that the pieces should be large enough to still be recognizable as chicken by the time the cooking process is over.
Wash the rice well and drain. Put it in a saucepan and pour over the chicken stock, leaving to one later. Boil the rice for about 20 minutes until it is al dente.
Meanwhile, peel and slice the onion thinly. Fry it gently in the ghee or cooking oil in a large frying pan. Peel and slice the garlic and add that to the onion and cook for a further 2 minutes or so. Now add the spices – the chili power, cumin garam masala and salt – and stir in well. Add the chicken to the curry sauce and stir well so that it is well coated. Now pour in the remaining 2 tablespoons of chicken stock and bring the mixture to a simmer.
The next stage involves combining the rice with the chicken and the sultanas and almonds. Once the two are combined, add a little orange food coloring to turn the whole mixture a bright orange. If the rice is too moist, boil rapidly, stirring the rice to prevent it from sticking.
Place the biryani on a large dish and garnish with slices of hardboiled eggs, tomato and green pepper. To make slices of green pepper, cut off the top of the pepper and remove the seeds without breaking the outer skin. With a sharp knife cut the pepper into rings.