First, rinse the rice thoroughly in a bowl and soak it for 30 minutes. Heat oil in a pot, add 2 cups of water, then add the rice and salt. Cook until the rice is about 80% done, then drain.

Heat oil in the same pot and add finely chopped onions. In a blender, combine garlic, sesame seeds, coconut, green chilies, and cumin seeds to make a fine paste. Once the onions turn golden, add the paste. Meanwhile, boil the eggs.

Finely chop the tomatoes and add them to the pot along with salt, red chili powder, turmeric powder, and Kitchen King masala. Mix well, then slice the boiled eggs and add them in.

When the oil starts to separate, add the cooked rice and 4-5 tablespoons of water. Add cilantro, cover, and cook on low heat for 10 minutes. After 10 minutes, mix gently. Your egg biryani is ready.

For extra flavor, heat oil in a separate pan and add all the spices, onion paste, and tomatoes. Add dry spices, salt, and water, and cook on low heat for 10 minutes to make a flavorful sauce.