Egg Biryani | Kerala Egg Biryani

Egg Biryani

  • 2 cups Basmati rice
  • 3.5 cups of warm water
  • 2-4  boiled eggs
  • 2 cups onions, chopped thinly
  • 2 to 3 green chillies
  • 1 tsp whole coriander seeds
  • 1 tsp garam masala
  • 1 tsp ginger , chopped
  • 2 garlic pods
  • 1/2 tsp cumin seeds
  • 1 tsp roasted fennel seeds
  • 2 to 4 whole peppers
  • 2 tomatoes, chopped
  • Fresh spices( cloves, cinnamon sticks, star anise)
  • 2 tbs raisins
  • 2 tbs cashew nuts
  • 1 tbs ghee(clarified butter)
  • few coriander and mint leaves
  • 1 to 2 tbs oil
  • salt, as needed

     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, 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.

     Crush ginger, garlics, green chillies, whole coriander seeds, black peppers, few coriander and mint leaves and  roasted fennel seeds , set aside. Heat 2 tsp oil or ghee  in another pan and splutter cumin seeds. To this add   crushed masala mixture,  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,

Check out more  Biryani recipes here

Kannur Egg biryani

Malabar mutton Biryani

Thalassery Chicken Biryani

Fish Biryani


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