You won’t miss the meat with this biryani!

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So fragrant and flavourful, this egg biryani or mutta biryani is simply as scrumptious as its meaty counterparts. This recipe has the whole lot you count on from a very good biryani – aromatic rice, lip smacking masala, and that invigorating aroma – but it’s completely different from something you’ve had earlier than. Here’s a step-by-step information on the right way to make this Kerala-style egg biryani at residence!

Food is my love language and biryani is the technique to my coronary heart! Give me biryani in any type, and I’m bought. So it’s secure to say that I’m at all times on the lookout to attempt new biryani recipes. In reality, I really like this dish a lot, I even created my very own Makhani Paneer Biryani to have fun my love for Paneer Butter Masala and Veg Biryani. And it has been an absolute hit with our readers. So after I say this Kerala model egg biryani recipe is DELICIOUS, you higher comprehend it’s true!

Also known as Mutta Biryani, this conventional egg biryani is just not solely ready otherwise, but additionally tastes fairly distinctive. Made with quick grain rice and a novel mixture of spices like mace, star anise and fennel powder, this egg biryani is a riot of aroma and flavours!

You will love this Recipe

  • Owing to its distinctive cooking model and surprising masalas, this egg biryani is a complete flavour bomb
  • A full meal that doesn’t want something apart from raita and sliced onions on the facet. The good dish to cook dinner for a big crowd.
  • With just a bit prep, this dish may be put collectively in about an hour.

What you’ll have to make this egg biryani

Just like most biryani recipes, this one too has a protracted checklist of elements. But don’t let that intimidate you, as a result of it’s SO price it! The three fundamental parts of this biryani are Rice, Eggs and Biryani Masala or Gravy.

Picture of all the ingredients for egg biryani with text to identify them

Rice

  • Jeera Samba Rice: This is a brief grain number of rice native to the space that’s historically used to make this biryani. Even although it’s quick grain, it stays agency by the total cooking course of, thereby retaining its form. This ends in rice that’s agency and separate but smooth and aromatic at the identical time.
  • Ghee: Enhances the flavour of the rice. Also helps in coating the rice to maintain every grain agency and separate after it’s cooked.
  • Spices: Whole spices like bay leaf, cardamom, cloves and cinnamon infuse earthy flavours and aroma into the rice

Can I substitute jeera samba rice with Basmati?

Yes, completely! Jeera samba rice is what’s used for the genuine preparation of this Kerala model egg biryani. But you possibly can simply substitute it with Basmati with out it affecting the style or texture of this recipe.

Eggs

  • Eggs: Hard boiled after which fried in ghee and spices.
  • Ghee/oil: Used to saute the spices and eggs in. I extremely suggest utilizing ghee, however you possibly can substitute it with any impartial oil like sunflower or canola. In this case, even coconut oil works as a result of it imparts a phenomenal aroma
  • Spices: Basic floor spices like turmeric and crimson chilli powder for gentle flavour and spice.

How are eggs cooked for egg biryani?

Eggs are first cooked in a saucepan till hard-boiled, peeled and tossed in a little bit of turmeric, chilli powder and salt. They are then fried individually in a bit oil or ghee earlier than including them to the ready biryani tomato masala. If you need good, hard-boiled eggs (with out that ugly inexperienced ring round that yolk), remember to test my tutorial on how to cook perfect hard-boiled eggs.

Masala/ Gravy for Biryani

  • Ghee: Sauteing the spices and aromatics in ghee enhances the flavour of the complete dish and brings out its distinctive Malabar flavours.
  • Star anise and mace: Just one in every of every provides the masala a peppery, nearly woody undertone, lending it an genuine Malabari flavour.
  • Fennel powder: Another ingredient that’s distinctive to this egg biryani recipe. Ground fennel seeds add heat and a touch of sweetness to the masala.
  • Other spices: I’ve used bay leaf, cinnamon, cardamom and cloves for his or her earthiness, whereas floor spices like coriander powder, chilli powder, turmeric, fennel powder and inexperienced chillies ship flavour and warmth.
  • Saffron strands: Just a number of strands diluted in milk for aroma and that contrasting white and orange color.
  • Veggies and aromatics: Sliced onions, roughly chopped tomatoes, ginger and garlic paste.
  • Curd: Preferably bitter, added to the masala to steadiness out the spices, ship 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

Step by step picture collage showing how to make egg biryani

1. Add ghee to a inventory pot and permit it to warmth over excessive flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or till aromatic.

2. Add the soaked (for 20 minutes) and drained rice. Sauté the rice for 3-4 minutes until toasted (ought to begin smelling nutty) on low flame.
3. Add salt and water and produce to a roaring boil.

4. Lower the flame, cowl and cook dinner for 8 minutes until the rice is 90% cooked. Turn off the warmth and hold lined until prepared to make use of. Cook the rice concurrently whereas cooking the biryani masala so it stays scorching.

Step by step picture collage showing how to make egg biryani

5. Cook the rice concurrently whereas cooking the biryani masala so it stays scorching.

6. Make tiny slits on the sides of the boiled eggs.

7. Add boiled eggs, turmeric powder, chilli powder and salt to a bowl and toss to mix.

8. Add ghee to a frying pan and permit it to warmth up. Fry the eggs for 2-3 minutes or till the uncooked odor goes.

Step by step picture collage showing how to make egg biryani

9. Heat ghee in a big heavy bottomed pot and permit it to warmth up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or till aromatic.

10. Add sliced onions and saute on low for 15-20 minutes or till golden brown. Stir steadily to stop 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 mix and cook dinner until oil begins separating, about 3-4 minutes.

12. Add inexperienced chillies and water and cook dinner for 2-4 minutes. Stir steadily and cook dinner on medium flame for 8-10 minutes or till tomatoes have softened.

Step by step picture collage showing how to make egg biryani

13. Add tempered eggs to the tomato masala and sprinkle mint and coriander on high.
Add all the cooked rice and unfold it properly utilizing the again of a spoon.

14. Add ghee.

15. Add saffron milk and sprinkle some extra mint.

16. Cook lined on low for 10 minutes. Turn off the flame. Keep it lined for one more 10 minutes. Serve scorching.

Closeup picture of egg biryani to show the fluffy texture of rice

What are you able to eat with egg biryani?

Egg biryani is a healthful meal in itself, and doesn’t want an accompaniment and tastes good with just a few raita on the facet. I often serve mine with my onion raita or this simple Vegetable raita

Watch the Recipe Video

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Egg Biryani served on a white platter with onion raita on the side

Kerala Style Egg Biryani

This Kerala Style egg biryani or mutta biryani has a barely completely different flavour profile than most biryani recipes due to the spices utilized in the recipe. It’s very easy to make, and a incredible technique to feed an enormous household or a crowd. Also eggs work so effectively in a biryani that you just actually won’t miss the meat.

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Course: Main Course

Cuisine: Indian, South Indian

Diet: Gluten Free

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 7 folks

Calories: 524kcal

Instructions

Rice

  • Add ghee to a inventory pot and permit it to warmth over excessive flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or till aromatic. Add the soaked (for 20 minutes) and drained rice. Sauté the rice for 3-4 minutes until toasted (ought to begin smelling nutty) on low flame.

  • Add salt and water and produce to a roaring boil. Lower the flame, cowl and cook dinner for 8 minutes until the rice is 90% cooked. Turn off the warmth and hold lined until prepared to make use of.

  • Note: Cook the rice concurrently whereas cooking the masala for biryani in order that it stays scorching.

Egg Tempering

  • Make tiny slits on the sides of the boiled eggs. Add boiled eggs, turmeric powder, chilli powder and salt to a bowl and toss to mix.

  • Add ghee to a frying pan and permit it to warmth up. Fry the eggs for 2-3 minutes or till the uncooked odor goes.

Masala

  • Soak saffron strands in milk and put aside whilst you put together the biryani.

  • Heat ghee in a big heavy bottomed pot and permit it to warmth up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or till aromatic.

  • Add sliced onions and saute on low for 15-20 minutes or till golden brown. Stir steadily to stop it from sticking to the pot and burning.

  • Add tomatoes, coriander powder, chilli powder, turmeric powder, fennel powder, pepper powder and salt. Stir steadily and cook dinner on medium flame for 8-10 minutes or till tomatoes have softened.

  • Reduce the flame to low and add curd. Stir to mix and cook dinner until oil begins separating, about 3-4 minutes. Add inexperienced chillies and water and cook dinner for 2-4 minutes.

  • Add tempered eggs to the tomato masala and sprinkle mint and coriander on high.

  • Add all the cooked rice and unfold it properly utilizing the again of a spoon. Add saffron milk and sprinkle some extra mint on high alongside with a bit ghee.

  • Cook lined on low for 10 minutes. Turn off the flame. Keep it lined for one more 10 minutes. Serve scorching.

Video

Notes

  • Soak the rice for at the very least 20-Half-hour earlier than cooking it. Soaking hydrates the rice and removes extra starch to maintain every grain agency and separate after cooking.
  • Beat the curd utilizing a fork till it turns into creamy and lump-free to stop it from splitting when added to the pan. Always cut back the flame or flip it off earlier than including the curd.
  • The complete spices utilized in this biryani recipe shouldn’t be greater than a yr outdated. This is as a result of the older complete spices get, the extra seemingly they’re to lose their flavour and efficacy.
  • Fat is crucial for biryani to attain its style and texture. Don’t skimp on utilizing oil and ghee whereas making this recipe.
  • Use freshly floor fennel powder for optimum flavour and aroma.
  • Cook your eggs proper in order that the yolk would not dry out in the course of. My fail secure tip to cooking hard boiled eggs at all times works

Nutrition

Calories: 524kcal | Carbohydrates: 67g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 261mg | Sodium: 697mg | Potassium: 473mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1185IU | Vitamin C: 17mg | Calcium: 127mg | Iron: 3mg

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