Cook the breyani rice, with all the spices, in boiling water till tender, about 14 minutes. Be careful not to overcook the rice. Drain. If you like, you might want to take off some of the cooking spices that have surfaced during cooking.
While the rice is boiling, fry the sliced onions in a little oil until they are golden and slightly caramelised. Remove from the heat. Blanche the carrots in boiling water for 5 minutes. Remove from the water with a slotted spoon and set aside. Add the frozen peas to the carrot water to thaw briefly (2 minutes). Remove these too and set aside.
Season the Breyani Rice with salt and white pepper, add the caramelized onion and half of the chutney and gently stir through to flavour the rice. Now add the carrots and peas, and stir through gently.
Arrange the rice on a platter, drizzle over the remaining chutney, then the masala yoghurt and the roughly chopped coriander. Arrange the quartered eggs on top. You too can now woo.