Thursday, 15 November 2012

Spicy Egg biriyani | Mutta biriyani | Malabar style | Kukskitchen

Source: Adapted from 'The Epicure Cookbook' by Ms. Ummi Abdulla
Serves: 4 adults
Keralan egg biriyani / biryani


1- Basmati rice - 2 1/2 cups (500g)

2- 3tbsp ghee

3- Cardamom - 4
Cloves - 4
Cinnamon stick - 4 small pieces

4- Onions - 3
1 big onion, thinly sliced for rice
1 big onion, chopped for egg masala
(and another for the omelette)

5- For rice: 
Green chillies - 4
Garlic cloves, medium sized - 4
Ginger - 1 inch piece

6- Water - 5 cups

7- Eggs - 3
Grated coconut - 2 tbsp
Onion, chopped - 1
Green chillies, finely chopped - 2
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Salt to taste

8- For egg masala: 
Green chillies - 4
Garlic cloves - 6 big
Ginger - 3 inch piece

9-Tomatoes, chopped - 1 medium sized

10-  Biriyani Masala - 1 1/4 tsp

11- Freshly squeezed lemon juice - 1 1/2 tbsp
Coriander leaves, chopped - 1/3 cup
Mint leaves, chopped - 1/4 cup

12- Ghee - 2 tbsp
Biriyani masala - 2 pinches

13- Hardboiled eggs, halved - 4
 Biryani Masala - a pinch
 Pepper powder - a pinch
 Salt to taste

14- Oil for making omelettes and frying hard boiled eggs

15-Salt to taste


- Hard boil 4 eggs

- Grind (5) and (8)  into coarse pastes and keep aside.

- Wash and drain the rice on a colander. 

- Heat ghee in a pot and add  (3). 

- Once their aroma hits ur nose add thinly sliced onions and sauté till it is transparent

-  Add the ground (5), stir well till the raw smell disappears. 

- Add rice and stir continuously for 2-3 minutes in low heat. 

- Add this to a microwave safe bowl with 5 cups of water  add salt and  cook at full power for 20 minutes or until rice is done. Using a fork, gently fluff up the rice.

- While rice is cooking, make omelette and egg masala
Keralan egg biriyani / biryani

- Beat the eggs and add all the other ingredients and mix well.

- Heat the oil in a pan and make two omelettes out of this mixture.

- When done, transfer to a chopping board and cut them into small bite sized pieces and keep aside.
Keralan egg biriyani / biryani

- Heat oil in a pan and cook thinly sliced onion, till they turn transparent; now add  ground (8) and sauté till it gives out a roasted smell. 

- Add chopped tomatoes and saute for a few more minutes. 

- Now add the Biryani masala, and combine well especially at the base. 

- Add bite size piece of omelette and blend well, followed by chopped cilantro/coriander and mint leaves. Sprinkle lemon juice, mix well. Do a taste test here and adjust the salt. Turn off the stove and remove from heat.

- Pour 2 tbsp ghee into your cooking vessel (oven –safe dish); spread half of the rice at the bottom, followed by the egg masala and sprinkle two pinches of biryani masala; spread rest of the rice as the top layer and add 2 tbsp ghee. 

- Preheat oven to 350 F. Close the pot with aluminum foil, put the lid back on and cook for 30 minutes.

- While rice is at the final phase of cooking, hard-boil 4 eggs and when done, halve them. Sprinkle biryani masala, pepper powder and salt on halved eggs and shallow fry them in oil for a minute. Remove from the pan.

- Layer rice and egg masala or simply mix the rice and egg masala together and garnish with boiled and fried egg halves.

Keralan egg biriyani / biryani

Sherin Deepu


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