• In a large pot, add 4 cups of vegetable oil and fry the thinly sliced/winged onions on high heat until golden in color. Transfer to a tray lined with paper towel to soak up the oil.
• Using the same oil, fry the cubed chicken for about 5-7 minutes or until cooked. Remove and transfer to a bowl lined with paper towel cover once cooled and set aside.
• Fry the cubed potatoes in the same oil until golden. Remov eand place in a bowl lined with paper towel as well. Repeat the same process with the mushrooms and place in a line bowl.  
• Wash the basmati rise, then soak in warm water and a pinch of salt for about 10-15 minutes.
• Mix the spices of curry, paprika, garlic powder, cumin, and coriander. Add about 1 tbsp. of the spice onto the chicken, 1 tbsp. onto the potatoes, 1 tsp. onto mushrooms, and 1 tbsp. onto the onions. Gently mix with your hand or spoon.  Sprinkle a little salt to each item for flavor.
• Boil eggs for 8-9 minutes. Peel the eggs, then dry them with a paper towel. Roll them into 2 tbsp. worth of seasoning, and mix until well coated.

For The Rice

• In a medium pot, add ¼ cup of olive oil (or vegetable oil), drain the rice, and add it into the pot with 5 cups of water, 4 bouillon cubes, 4 heaping tbsp. of the curry spice mix. 
• Taste the broth and add salt to your liking. Allow the rice to come to a boil for one minute, then cover and simmer for 15-18 minutes or until rice is done.
• Allow the rice to cool for 10 minutes, then begin to layer.
• In a large serving platter, add the rice and spread all over the platter. Top with a layer of the cubed chicken, then a layer of potatoes, a layer of mushrooms, then garnish all around with the onions. Top with the halved boiled eggs all over.