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Main Course

Kerala Egg Biriyani

A slow-assembled egg biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 6 servings

2 cup Basmati rice
6 nos Eggs hard boiled
1 nos Onion — thinly sliced
1 tsp Red chilly powder
1 tsp Garam masala powder
2 - Coriander leaves — chopped
1 - Mint leaves(chopped) Pudhina
2 nos Bay leaves Vazhana ela (Karuga)
5 - Cardamom (Elakka)
4 - Cloves (Grambu)
Cinnamon A small stick (Karugapatta)
1 tsp Yoghurt Plain
1/2 cup Coconut grated dry
Salt, to taste
5 tsp Ghee or cooking oil
<strong>For Egg Biryani masala:</strong>
4 nos Onion finely chopped, large
2" piece Ginger — chopped
4 nos Garlic cloves — chopped
8 nos Green chillies

Preparation

Step 1
For preparing Kerala Easy Egg Biriyani, first wash and soak the rice for about 30 minutes.
Step 2
Blend the items for masala into a paste by adding little water, if necessary.
Step 3
Shell the boiled eggs and give long cuts in between in the white portion carefully without separating it.
Step 4
In a biriyani pot, heat ghee and fry the thin sliced onions until they become golden brown and set aside.
Step 5
In the same ghee, add the blended paste and fry for a minute or so.
Step 6
Add red chilly powder, half of the chopped cilantro, salt and eggs and fry until the eggs get coated with spices.
Step 7
Remove the egg only from the pot and set aside.
Step 8
To the same spice paste, add the drained rice, garam masala, cardamom, cloves, bay leaves and cinnamon and fry for few minutes until the spices get mixed with the rice and changes color.
Step 9
Add sufficient (around 3 1/2 cups) water and bring to a boil.
Step 10
When the rice boils and air holes appears on the top, reduce the heat and add yoghurt and coconut. Stir everything together thoroughly with the rice.
Step 11
Cook it covered until water is absorbed.
Step 12
In a separate baking dish or pot (which can be used in oven) dot it with a little bit of ghee on the bottom and spread the rice mix.
Step 13
Arrange the eggs and put the rest of cilantro and mint and layer it with the remaining rice.
Step 14
If the rice mix is too dry, pour 2-3 tbsp of milk on top. Squeeze half a lemon juice also into it.
Step 15
Cover it with aluminum foil or the lid and bake it in a preheated oven at 350 degrees for 30 to 45 minutes.
Step 16
Before serving Kerala Easy Egg Biryani, mix the rice well and add fried cashews and raisins in between and also on the top.
Step 17
You can also cut a boiled egg into very thin slices and decorate on top of egg biryani along with nuts, raisins and fried onions.
Step 18
Serve the Kerala Easy Egg Biryani with Raitha.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

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Ingredientsfor 6 servings

2 cup Basmati rice

6 nos Eggs hard boiled

1 nos Onion — thinly sliced

1 tsp Red chilly powder

1 tsp Garam masala powder

2 - Coriander leaves — chopped

1 - Mint leaves(chopped) Pudhina

2 nos Bay leaves Vazhana ela (Karuga)

5 - Cardamom (Elakka)

4 - Cloves (Grambu)

Cinnamon A small stick (Karugapatta)

1 tsp Yoghurt Plain

1/2 cup Coconut grated dry

Salt, to taste

5 tsp Ghee or cooking oil

<strong>For Egg Biryani masala:</strong>

4 nos Onion finely chopped, large

2" piece Ginger — chopped

4 nos Garlic cloves — chopped

8 nos Green chillies

Preparation

Step 1

For preparing Kerala Easy Egg Biriyani, first wash and soak the rice for about 30 minutes.

Step 2

Blend the items for masala into a paste by adding little water, if necessary.

Step 3

Shell the boiled eggs and give long cuts in between in the white portion carefully without separating it.

Step 4

In a biriyani pot, heat ghee and fry the thin sliced onions until they become golden brown and set aside.

Step 5

In the same ghee, add the blended paste and fry for a minute or so.

Step 6

Add red chilly powder, half of the chopped cilantro, salt and eggs and fry until the eggs get coated with spices.

Step 7

Remove the egg only from the pot and set aside.

Step 8

To the same spice paste, add the drained rice, garam masala, cardamom, cloves, bay leaves and cinnamon and fry for few minutes until the spices get mixed with the rice and changes color.

Step 9

Add sufficient (around 3 1/2 cups) water and bring to a boil.

Step 10

When the rice boils and air holes appears on the top, reduce the heat and add yoghurt and coconut. Stir everything together thoroughly with the rice.

Step 11

Cook it covered until water is absorbed.

Step 12

In a separate baking dish or pot (which can be used in oven) dot it with a little bit of ghee on the bottom and spread the rice mix.

Step 13

Arrange the eggs and put the rest of cilantro and mint and layer it with the remaining rice.

Step 14

If the rice mix is too dry, pour 2-3 tbsp of milk on top. Squeeze half a lemon juice also into it.

Step 15

Cover it with aluminum foil or the lid and bake it in a preheated oven at 350 degrees for 30 to 45 minutes.

Step 16

Before serving Kerala Easy Egg Biryani, mix the rice well and add fried cashews and raisins in between and also on the top.

Step 17

You can also cut a boiled egg into very thin slices and decorate on top of egg biryani along with nuts, raisins and fried onions.

Step 18

Serve the Kerala Easy Egg Biryani with Raitha.