Mix all meatball ingredients and form into small, ½" meatballs. Fry in 1 T vegetable oil, until browned. Set aside.
Slice onions and sprinkle with 1 tsp. biryani spice. Fry in 1 T. vegetable oil until caramelized. Add to the meatballs.
Peel and dice potatoes and sprinkle with 1 tsp. salt, 1 teaspoon biryani spice, and ½ tsp. black pepper. Fry in 3 T. 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 tsp. biryani spice and a ½ tsp. 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 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 in.
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, covered, over a very low flame, to allow the flavors to meld together for 15 minutes or so.
Fry almonds and raisins in 1 T oil until golden in color.
Boil and slice eggs. Serve over the rice, along with the almonds and raisins. Serve with a side of salad.