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

This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It's really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won't miss the meat.
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 people
Calories 524kcal
Author Richa

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 allow it to heat over high flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant. Add the soaked (for 20 minutes) and drained 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, cover and cook for 8 minutes till the rice is 90% cooked. Turn off the heat and keep covered till ready to use.
  • Note: Cook 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 bowl and toss to combine.
  • Add ghee to a frying pan and allow 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 aside while you prepare the biryani.
  • Heat ghee in a large heavy bottomed pot and allow 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 frequently 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 frequently and cook on medium flame for 8-10 minutes or until tomatoes have softened.
  • Reduce the flame to low and add curd. Stir to combine and cook till oil starts separating, about 3-4 minutes. Add green chillies and water and cook 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 back of a spoon. Add saffron milk and sprinkle some more mint on top along with a little ghee.
  • Cook covered on low for 10 minutes. Turn off the flame. Keep it covered for another 10 minutes. Serve hot.

Video

Notes

  • Soak the rice for at least 20-30 minutes before cooking it. Soaking hydrates the rice and removes excess starch to keep each grain firm and separate after cooking. 
  • Beat the curd using a fork until it becomes creamy and lump-free to prevent it from splitting when added to the pan. Always reduce the flame or turn it off before adding the curd.
  • The whole spices used in this biryani recipe shouldn’t be more than a year old. This is because the older whole spices get, the more likely they’re to lose their flavour and efficacy. 
  • Fat is essential for biryani to achieve 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 fail safe tip to cooking hard boiled eggs always 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