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Main Course

Kerala Style Egg Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The egg is marinated separately and layered with the rice for the final steam.

Ingredientsfor 4 servings

2 cup Basmathi rice washed and soaked for 10 mins
6 nos Eggs large
1 nos Onion — thinly sliced
10 nos Green chillies — slit
1 nos Bay leaf Vazhana ela (Karuga)
4 nos Cloves (Grambu)
1/2 tsp Pepper corns
1 inch Cinnamon (Karugapatta)
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Pulao masala
2 tbsp Oil
Salt, to taste

Preparation

Step 1
Hard boil and shell 4 of the 6 eggs.
Step 2
Heat the oil in a large vessel.
Step 3
Add the whole spices.
Step 4
After a few seconds, add the onion and green chillies along with ginger-garlic paste.
Step 5
Fry till light brown.
Step 6
Now break the two eggs into the pan and scramble.
Step 7
Add the drained rice to it and fry for a minute.
Step 8
Season with salt.
Step 9
Put the boiled eggs into it and pour 4 cups of water.
Step 10
Put the lid on and cook till the rice is half done.
Step 11
Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
Step 12
Put the lid on and cook till all the water evaporates and the rice is done.
Step 13
Garnish with coriander leaves. Serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Kerala Style Egg Biriyani

Ingredientsfor 4 servings

2 cup Basmathi rice washed and soaked for 10 mins
6 nos Eggs large
1 nos Onion — thinly sliced
10 nos Green chillies — slit
1 nos Bay leaf Vazhana ela (Karuga)
4 nos Cloves (Grambu)
1/2 tsp Pepper corns
1 inch Cinnamon (Karugapatta)
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Pulao masala
2 tbsp Oil
Salt, to taste

Preparation

Step 1
Hard boil and shell 4 of the 6 eggs.
Step 2
Heat the oil in a large vessel.
Step 3
Add the whole spices.
Step 4
After a few seconds, add the onion and green chillies along with ginger-garlic paste.
Step 5
Fry till light brown.
Step 6
Now break the two eggs into the pan and scramble.
Step 7
Add the drained rice to it and fry for a minute.
Step 8
Season with salt.
Step 9
Put the boiled eggs into it and pour 4 cups of water.
Step 10
Put the lid on and cook till the rice is half done.
Step 11
Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
Step 12
Put the lid on and cook till all the water evaporates and the rice is done.
Step 13
Garnish with coriander leaves. Serve hot.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.