Flavoured rice dish

It is far too hot to cook, but not only does the family still need to be fed, the family seems to be getting more and more demanding by the day. Uttara Ghosh's flavoured rice was originally prepared using prawns, but when she told me that chicken could be used too, I just had to try it out. And it got devoured even before I could take a decent picture.

1 measure rice, soaked for 30 minutes
500 gms boneless chicken cut into thin slices
4 eggs
2 medium potatoes
2 onions
4-6 pods garlic, minced
1 green chilli
2 tbsp cooking oil
Salt to taste

Method
Boil the eggs, and semi boil the potatoes.
Cut 1/2 onion into long thin slices and mince the rest
Heat the oil, and fry the chicken slices with the minced onions, green chilli and garlic, till the raw smell goes. Keep aside
In the same dish, fry the soaked rice.
Add the chicken, double the quantity of water and salt to taste. Bring to boil, reduce the flame, cover, and let it cook.
Meanwhile, fry the eggs and quartered potatoes till slightly browned.
Fry the onion slices till browned.
When the rice is nearly done, stir well, add the eggs and potatoes, cover and let it cook till done.
Garnish with browned onions before serving.