Spicy Egg biriyani | Mutta biriyani | Malabar style | Kukskitchen

Source: Adapted from 'The Epicure Cookbook' by Ms. Ummi Abdulla
Serves: 4 adults
Keralan egg biriyani / biryani

Ingredients:


1- Basmati rice - 2 1/2 cups (500g)

2- 3tbsp ghee

3- Cardamom - 4
Cloves - 4
Cinnamon stick - 4 small pieces

4- Onions - 3
1 big onion, thinly sliced for rice
1 big onion, chopped for egg masala
(and another for the omelette)

5- For rice: 
Green chillies - 4
Garlic cloves, medium sized - 4
Ginger - 1 inch piece

6- Water - 5 cups

7- Eggs - 3
Grated coconut - 2 tbsp
Onion, chopped - 1
Green chillies, finely chopped - 2
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Salt to taste

8- For egg masala: 
Green chillies - 4
Garlic cloves - 6 big
Ginger - 3 inch piece

9-Tomatoes, chopped - 1 medium sized

10-  Biriyani Masala - 1 1/4 tsp

11- Freshly squeezed lemon juice - 1 1/2 tbsp
Coriander leaves, chopped - 1/3 cup
Mint leaves, chopped - 1/4 cup

12- Ghee - 2 tbsp
Biriyani masala - 2 pinches

13- Hardboiled eggs, halved - 4
 Biryani Masala - a pinch
 Pepper powder - a pinch
 Salt to taste

14- Oil for making omelettes and frying hard boiled eggs

15-Salt to taste


Method:


- Hard boil 4 eggs


- Grind (5) and (8)  into coarse pastes and keep aside.

- Wash and drain the rice on a colander. 

- Heat ghee in a pot and add  (3). 

- Once their aroma hits ur nose add thinly sliced onions and sauté till it is transparent

-  Add the ground (5), stir well till the raw smell disappears. 

- Add rice and stir continuously for 2-3 minutes in low heat. 

- Add this to a microwave safe bowl with 5 cups of water  add salt and  cook at full power for 20 minutes or until rice is done. Using a fork, gently fluff up the rice.

- While rice is cooking, make omelette and egg masala
Keralan egg biriyani / biryani

- Beat the eggs and add all the other ingredients and mix well.

- Heat the oil in a pan and make two omelettes out of this mixture.

- When done, transfer to a chopping board and cut them into small bite sized pieces and keep aside.
Keralan egg biriyani / biryani

- Heat oil in a pan and cook thinly sliced onion, till they turn transparent; now add  ground (8) and sauté till it gives out a roasted smell. 

- Add chopped tomatoes and saute for a few more minutes. 

- Now add the Biryani masala, and combine well especially at the base. 

- Add bite size piece of omelette and blend well, followed by chopped cilantro/coriander and mint leaves. Sprinkle lemon juice, mix well. Do a taste test here and adjust the salt. Turn off the stove and remove from heat.

- Pour 2 tbsp ghee into your cooking vessel (oven –safe dish); spread half of the rice at the bottom, followed by the egg masala and sprinkle two pinches of biryani masala; spread rest of the rice as the top layer and add 2 tbsp ghee. 

- Preheat oven to 350 F. Close the pot with aluminum foil, put the lid back on and cook for 30 minutes.

- While rice is at the final phase of cooking, hard-boil 4 eggs and when done, halve them. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.

- Layer rice and egg masala or simply mix the rice and egg masala together and garnish with boiled and fried egg halves.

Keralan egg biriyani / biryani


Cheers
Sherin Deepu

7 comments:

  1. Delicious egg biriyani...

    ReplyDelete
  2. Drooling here :-) Super pics as always

    ReplyDelete
  3. Drooling biryani pls pass one plate

    ReplyDelete
  4. wow.. well made dear..

    ReplyDelete
  5. Looks too good Sherin, will try this soon

    ReplyDelete
  6. Awesome recipe Sherin....

    ReplyDelete

Thank you for your presence and thoughts.
Come again!

Hugs,
Sherin

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