So whiffy and flavourful, this egg biryani or mutta biryani is just as succulent as its meaty counterparts. This recipe has everything you expect from a good biryani - fragrant rice, lip smacking masala, and that invigorating zephyr - yet it is variegated from anything you’ve had before. Here’s a step-by-step guide on how to make this Kerala-style egg biryani at home!
Food is my love language and biryani is the way to my heart! Give me biryani in any form, and I am sold. So it is unscratched to say that I am unchangingly on the lookout to try new biryani recipes. In fact, I love this dish so much, I plane created my own Makhani Paneer Biryani to gloat my love for Paneer Butter Masala and Veg Biryani. And it has been an wool hit with our readers. So when I say this Kerala style egg biryani recipe is DELICIOUS, you largest know it’s true!
Also tabbed Mutta Biryani, this traditional egg biryani is not only prepared differently, but moreover tastes pretty unique. Made with short grain rice and a unique combination of spices like mace, star anise and fennel powder, this egg biryani is a riot of zephyr and flavours!
You will love this Recipe
- Owing to its unique cooking style and unexpected masalas, this egg biryani is a total flavour bomb
- A complete meal that doesn’t need anything other than raita and sliced onions on the side. The perfect dish to melt for a large crowd.
- With just a little prep, this dish can be put together in well-nigh an hour.
What you’ll need to make this egg biryani
Just like most biryani recipes, this one too has a long list of ingredients. But don’t let that intimidate you, considering it is SO worth it! The three main components of this biryani are Rice, Eggs and Biryani Masala or Gravy.
Rice
- Jeera Samba Rice: This is a short grain variety of rice local to the zone that is traditionally used to make this biryani. Plane though it is short grain, it stays firm through the unshortened cooking process, thereby retaining its shape. This results in rice that is firm and separate yet soft and fragrant at the same time.
- Ghee: Enhances the flavour of the rice. Moreover helps in coating the rice to alimony each grain firm and separate without it’s cooked.
- Spices: Whole spices like bay leaf, cardamom, cloves and cinnamon infuse earthy flavours and zephyr into the rice
Can I substitute jeera samba rice with Basmati?
Yes, absolutely! Jeera samba rice is what is used for the pure preparation of this Kerala style egg biryani. But you can hands replace it with Basmati without it well-expressed the taste or texture of this recipe.
Eggs
- Eggs: Nonflexible boiled and then fried in ghee and spices.
- Ghee/oil: Used to saute the spices and eggs in. I highly recommend using ghee, but you can replace it with any neutral oil like sunflower or canola. In this case, plane coconut oil works considering it imparts a trappy aroma
- Spices: Basic ground spices like turmeric and red chilli powder for summery flavour and spice.
How are eggs cooked for egg biryani?
Eggs are first cooked in a saucepan until hard-boiled, peeled and tossed in a bit of turmeric, chilli powder and salt. They are then fried separately in a little oil or ghee surpassing subtracting them to the prepared biryani tomato masala. If you want perfect, hard-boiled eggs (without that ugly untried ring virtually that yolk), be sure to check my tutorial on how to melt perfect hard-boiled eggs.
Masala/ Gravy for Biryani
- Ghee: Sauteing the spices and aromatics in ghee enhances the flavour of the whole dish and brings out its distinctive Malabar flavours.
- Star anise and mace: Just one of each gives the masala a peppery, scrutinizingly woody undertone, lending it an pure Malabari flavour.
- Fennel powder: Flipside ingredient that’s unique to this egg biryani recipe. Ground fennel seeds add warmth and a hint of sweetness to the masala.
- Other spices: I have used bay leaf, cinnamon, cardamom and cloves for their earthiness, while ground spices like coriander powder, chilli powder, turmeric, fennel powder and untried chillies unhook flavour and heat.
- Saffron strands: Just a few strands diluted in milk for zephyr and that contrasting white and orange colour.
- Veggies and aromatics: Sliced onions, roughly chopped tomatoes, ginger and garlic paste.
- Curd: Preferably sour, widow to the masala to wastefulness out the spices, unhook a slight tang and creamisess to it.
- Mint and coriander leaves: Used to garnish the masala and add a layer of freshness.
How to make Egg Biryani
1. Add ghee to a stock pot and indulge it to heat over upper flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant.
2. Add the soaked (for 20 minutes) and tuckered rice. Sauté the rice for 3-4 minutes till toasted (should start smelling nutty) on low flame.
3. Add salt and water and bring to a roaring boil.
4. Lower the flame, imbricate and melt for 8 minutes till the rice is 90% cooked. Turn off the heat and alimony covered till ready to use. Melt the rice simultaneously while cooking the biryani masala so it stays hot.
5. Melt the rice simultaneously while cooking the biryani masala so it stays hot.
6. Make tiny slits on the sides of the boiled eggs.
7. Add boiled eggs, turmeric powder, chilli powder and salt to a trencher and toss to combine.
8. Add ghee to a frying pan and indulge it to heat up. Fry the eggs for 2-3 minutes or until the raw smell goes.
9. Heat ghee in a large heavy bottomed pot and indulge it to heat up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or until fragrant.
10. Add sliced onions and saute on low for 15-20 minutes or until golden brown. Stir commonly to prevent it from sticking to the pot and burning.
11. Add tomatoes, coriander powder, chilli powder, turmeric powder, fennel powder, pepper powder and salt. Reduce the flame to low and add curd. Stir to combine and melt till oil starts separating, well-nigh 3-4 minutes.
12. Add untried chillies and water and melt for 2-4 minutes. Stir commonly and melt on medium flame for 8-10 minutes or until tomatoes have softened.
13. Add tempered eggs to the tomato masala and sprinkle mint and coriander on top.
Add all the cooked rice and spread it nicely using the when of a spoon.
14. Add ghee.
15. Add saffron milk and sprinkle some increasingly mint.
16. Melt covered on low for 10 minutes. Turn off the flame. Alimony it covered for flipside 10 minutes. Serve hot.
What can you eat with egg biryani?
Egg biryani is a wholesome meal in itself, and doesn’t need an winger and tastes perfect with just some raita on the side. I usually serve mine with my onion raita or this easy Vegetable raita
Watch the Recipe Video
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Kerala Style Egg Biryani
Ingredients
Rice
- 1 ½ Tablespoons Ghee clarified butter
- 1 Bay Leaf
- 2 Cardamom
- 2 Cloves
- 1 Cinnamon Stick
- 2 ½ Cups Jeera Samba Rice soaked for 20 minutes (sub with basmati rice) and then drained
- 2 teaspoon Salt
- 3 ½ Cups Water
Egg Tempering
- 10 Eggs hard boiled
- 1 Teaspoon Ghee
- ¼ Teaspoon Chilli Powder
- ¼ Teaspoon Turmeric Powder
- ¼ Teaspoon Salt
Biryani Masala/ Gravy
- 8-10 Saffron Strands
- 2 tablespoon Hot Milk
- 2 tablespoon Ghee
- 2 tablespoon Oil
- 1 Bay Leaf
- 1 Cinnamon Stick
- 3 Cardamom
- 3 Cloves
- 1 Star Anise
- 1 Mace
- 4 Sliced Onions
- 1.5 tablespoon Ginger Garlic Paste
- 3 Tomatoes roughly chopped
- 1 tablespoon Coriander Powder
- 1 Teaspoon Chilli Powder
- ¼ teaspoon Turmeric
- 1¼ teaspoon Salt
- ½ teaspoon Fennel Powder
- 1 teaspoon Pepper Powder
- 4 Green Chillies slit lengthwise
- ¼ Cup Curd preferably sour curd or yoghurt
- ½ Cup Water
- ½ Cup Mint Leaves
- ½ Cup Coriander Leaves
- 1-2 tablespoon Ghee
Instructions
Rice
- Add ghee to a stock pot and indulge it to heat over upper flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant. Add the soaked (for 20 minutes) and tuckered rice. Sauté the rice for 3-4 minutes till toasted (should start smelling nutty) on low flame.
- Add salt and water and bring to a roaring boil. Lower the flame, imbricate and melt for 8 minutes till the rice is 90% cooked. Turn off the heat and alimony covered till ready to use.
- Note: Melt the rice simultaneously while cooking the masala for biryani so that it stays hot.
Egg Tempering
- Make tiny slits on the sides of the boiled eggs. Add boiled eggs, turmeric powder, chilli powder and salt to a trencher and toss to combine.
- Add ghee to a frying pan and indulge it to heat up. Fry the eggs for 2-3 minutes or until the raw smell goes.
Masala
- Soak saffron strands in milk and set whispered while you prepare the biryani.
- Heat ghee in a large heavy bottomed pot and indulge it to heat up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or until fragrant.
- Add sliced onions and saute on low for 15-20 minutes or until golden brown. Stir commonly to prevent it from sticking to the pot and burning.
- Add tomatoes, coriander powder, chilli powder, turmeric powder, fennel powder, pepper powder and salt. Stir commonly and melt on medium flame for 8-10 minutes or until tomatoes have softened.
- Reduce the flame to low and add curd. Stir to combine and melt till oil starts separating, well-nigh 3-4 minutes. Add untried chillies and water and melt for 2-4 minutes.
- Add tempered eggs to the tomato masala and sprinkle mint and coriander on top.
- Add all the cooked rice and spread it nicely using the when of a spoon. Add saffron milk and sprinkle some increasingly mint on top withal with a little ghee.
- Cook covered on low for 10 minutes. Turn off the flame. Alimony it covered for flipside 10 minutes. Serve hot.
Video
Notes
- Soak the rice for at least 20-30 minutes surpassing cooking it. Soaking hydrates the rice and removes glut starch to alimony each grain firm and separate without cooking.
- Beat the curd using a fork until it becomes linty and lump-free to prevent it from splitting when widow to the pan. Unchangingly reduce the flame or turn it off surpassing subtracting the curd.
- The whole spices used in this biryani recipe shouldn’t be increasingly than a year old. This is considering the older whole spices get, the increasingly likely they’re to lose their flavour and efficacy.
- Fat is essential for biryani to unzip its taste and texture. Don’t skimp on using oil and ghee while making this recipe.
- Use freshly ground fennel powder for maximum flavour and aroma.
- Cook your eggs right so that the yolk doesn't dry out in the process. My goof unscratched tip to cooking nonflexible boiled eggs unchangingly works
Nutrition
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