Egg Biryani - Kannur Style

Egg Biryani - Kannur Style


Ingredients

• 2 cups biryani rice or basmati rice
• 3.5 cups of warm water
• 2-4  boiled eggs
• 2 cups onions, chopped thinly
• 2 to 3 green chillies
• 1 tsp egg masala
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1 tsp ginger garlic paste
• 1/2 tsp cumin seeds
• 2 tomatoes, chopped
• Fresh spices( cloves, cinnamon sticks, star anise)
• 2 tbs raisins
• 2 tbs cashew nuts
• 1 tbs ghee(clarified butter)
• 1 to 2 tbs oil
• salt, as needed
• coriander leaves , to garnish

Directions

     In a thick bottomed pan add 1 tbs ghee and 1 tbs oil and heat it. Fry the onions till

golden brown. Fry cashew and raisins also and keep aside. To the same pan add few

fresh spices and rice, fry for 2 minutes. To this add water. Cook the rice at high heat 

till the water starts to boil, then cook at low heat till done.

     Heat 2 tsp oil in another pan and splutter cumin seeds. To this add egg masala,

cumin powder, green chillies and ginger garlic paste.  Fry till raw smell goes.

Now add onions, saute for few minutes. Then add chopped tomatoes, cook covered

till oil separates. Open the lid and add the boiled eggs and mix well to coat well

with the masala. In a baking pan add the rice as a layer at the bottom and then add

the masala coated eggs. Decorate with fried onions, raisins, cashew nuts and coriander

leaves. Sprinkle fresh ground garam masala over the biryani and cover with 

aluminum foil and bake at 300 degrees f  for 20 to 25 minutes. Serve with raita,

pickle and pappadam.