Fixings (240 ml glass utilized)
For biryani rice
2 glasses jeerakasala rice
1 tsp to 1 tbsp ghee or oil
1 little cove leaf
½ tsp shahi jeera
2 green cardamoms/elaichi
Salt as required
For biryani sauce
4 to 5 bubbled eggs
2 tbsps ghee or oil (ghee favored)
1 star anise/chakri phool/biryani blossom
1 inch cinnamon stick/dalchini
2 green cardamoms/elaichi
1 sound leaf/tej patta
½ to ¾ container cut onions
½ container cut tomatoes (deseeded)
1 tbsp ginger garlic glue
1 green stew opening
¾ tsp stew powder
¼ tsp turmeric
½ container coconut drain
Bunch of coriander leaves or pudina/mint cleaved finely
1 tbsp ghee for layering
For masala powder or utilize 1 tbsp kerala garam masala
¾ tsp saunf/fennel seeds
1 inch cinnamon stick
½ tsp pepper corn
4 green cardamoms/elaichi
1 strand of mace/javitri
2 petals of star anise/chakri phool
Squeeze of nutmeg powder/jaiphal
1 tbsp coriander seeds
½ tsp cumin/jeera
Step by step instructions to make the formula
Getting ready biryani rice
In the case of utilizing basmati rice, wash it and drench for atleast 30 mins and deplete it.
Convey 6 to some water to a fast bubble. Include flavors, oil and salt. Cook the rice till still somewhat firm and deplete it to a colander.
In the case of utilizing jeerakasala rice, at that point simply wash and deplete the water.
Add ghee to a hot pot and saute the flavors for some time. Include depleted rice and saute for 2 to 3 mins.
Include salt and boiling water (3½ mugs) to the rice and cook until still somewhat firm cooked.
Getting ready egg biryani sauce
Powder every one of the flavors to make kerala garam masala. You can avoid this progression on the off chance that you have prepared kerala garam masala.
Warmth ghee or oil and saute star anise, inlet leaf, cinnamon, cloves and cardamom.
Include onions and broil until brilliant.
Saute ginger garlic until the point that the crude scent leaves.
At that point include tomatoes and salt.
Cook until the point that the tomatoes turn soft.
Include red bean stew powder, garam masala and turmeric.
Blend and cook only for a moment or 2.
Include eggs and saute with the masala for 2 mins.
Pour coconut drain and mix. Check the salt and flavor. Alter if necessary. Egg biryani sauce is prepared.
Lower the fire totally. Include coriander leaves and after that spread rice.
Include ghee and coriander or mint leaves over the rice.
Cover the biryani pot with a tight top. You can likewise utilize thwart or sodden material to trap the dum or steam. You can likewise utilize a plate and after that place something substantial over it.
Cook for 10 mins on the most reduced, low fire. On the off chance that your stove doesn't have a little burner, at that point warm up an old dish/tawa and put the biryani pot over that. Cook for 10 mins.
Rest for 10 more minutes. Press in some lemon squeeze before serving.
Serve egg broil biryani with raita, or onion cuts.