Mix all meatball ingredients and form into small, ½" meatballs. Fry in 1 tablespoon vegetable oil until browned. Set aside.
Slice onions and sprinkle with 1 tsp. biryani spice. Fry in 1 tablespoon of vegetable oil until caramelized. Add to the meatballs.
Peel and cube potatoes into ½" portions. Sprinkle with 1 teaspoon salt, 1 teaspoon biryani spice, and ½ teaspoon black pepper.
Fry the potatoes in 3 tablespoons of vegetable oil until the potatoes are cooked all the way through and golden brown. Add to the meatballs and onions.
Shred the meat off the rotisserie chicken and sprinkle with 1 teaspoon biryani spice and ½ teaspoon turmeric. Add to the meatballs and vegetables. Mix in the green peas and set aside.
Wash and strain the rice. Add the saffron to a ¼ cup hot water and allow it to soak. Meanwhile place the rice in a large pot, along with the chicken broth, remaining salt, and 2 tablespoons vegetable oil.
Mix in the remaining biryani spice, along with the cinnamon stick, cardamom, and turmeric. After the saffron has soaked for a while, strain the liquid into the rice and mix.
Bring the rice to a boil, then decrease the temperature to low and cook the rice until tender, approximately 30 minutes. Remove the cinnamon stick.
Layer the rice and chicken/vegetable mixture in a large pot until both are used up.
Heat the chicken biryani by covering the pot and cooking over a very low flame. This will help the flavors to meld together. Cook Biryani for an additional 15 minutes.
Fry almonds and raisins in 1 tablespoon of vegetable oil until golden in color.
Boil and slice eggs the eggs. Serve over the rice, along with the toasted almonds and raisins. Serve with a side of salad.