Thalassery Egg Biriyani | Malabar Style Egg Roast Biriyani
Lipsmacking delicious Thalassery Egg Biriyani recipe with step-wise pictures. Malabar Style Egg Roast Biriyani is as delicious as it looks and it is really easy to make it at home!
Equipment
- Two Thick Bottomed Kadai/Pans
- Blender
- Cast Iron Tawa
- Aluminum Foil
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Golden Fried Onions
- 1 cup Finely Sliced Onions
- 2 teaspoon Oil
- 2 teaspoon Ghee
Biriyani Rice
- 1 cup Seeraga Samba Rice Wash until the water runs clear, soak for 15-20 mins
- 8-10 Cashews
- 1 teaspoon Oil
- 2 cups Hot Water
- 1 Green Cardamom
- 2 Cloves
- 2 Dried Bay Leaves
- 1 Cinnamon Stick
- 1 Star Anise
- Salt as needed
Biriyani Masala Powder
- 1 teaspoon Fennel Seeds
- 3 Cloves
- 2 inch Cinnamon Stick
- 1 Green Cardamom
- ½ teaspoon Black Pepper
- 1 Star Anise
Malabar Egg Roast Masala
- 2 Medium Onions Finely Sliced
- 1 Large Ripe Tomato Finely Chopped
- 2-3 Hard Boiled Eggs Peeled
- 2-3 Green Chillies
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
- 1 teaspoon Ghee
- 1.5 teaspoon Thick Fresh Curd
- ¼ cup Coriander Leaves Tightly Packed
- ¼ cup Mint Leaves Tightly Packed
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Black Pepper Powder
- 1 teaspoon Coriander Powder
- ⅛ teaspoon Cardamom Powder Two Large Pinches
- ½ tablespoon Kashmiri Red Chilli Powder
- Salt as needed
Instructions
- To make Golden Fried Onions, heat 2 teaspoon oil and 2 teaspoon ghee in a thick bottomed pan. Add finely sliced onions. Set the flame on low and keep frying the onions until they are golden brown.
- After about 15-20 mins, the onions starts to turn golden brown. Remove them onto a tissue paper.
- To the same pan, add 1 teaspoon oil on top of the remaining oil+ghee. Add cashews and fry them until golden brown. Remove them onto a bowl.
- Now add the whole spices – bay leaves, cloves, cardamom, cinnamon and star anise.
- After a minute, add soaked rice.
- Fry for 3-4 mins on low flame until the rice is coated with oil and is fragrant.
- Quickly add 2 cups of hot water. Add salt as needed.
- Cook it covered for about 10-12 mins on low flame. As all the water is evaporated and the rice is almost cooked, remove from heat. Let it cool down completely.
- In another pan, dry roast all the ingredients listed under “Biriyani Masala Powder”
- In about 3-4 mins, the spices should be fragrant. Remove from heat and let them cool down.
- Grind into a smooth powder. Set aside.
- In the same pan, add 1 tablespoon oil and 1 teaspoon ghee. Add finely sliced onions and slit green chillies.
- As the onions turn translucent and are slightly browned, add ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
- Now add all the spice powders – Kashmiri red chilli powder, turmeric powder, black pepper powder, coriander powder.
- Cook for 2-3 mins on low flame. And then add finely chopped tomatoes.
- Cook until the tomatoes are mushy on low flame. Add thick curd.
- As the mixture looks thick, add finely chopped coriander and mint leaves. Save 1 tablespoon of each for the dum process.
- After a minute, add the prepared biriyani masala powder, salt needed for the masala and cardamom powder.
- Cook the masala for 3-4 mins on low flame and add hard boiled eggs cut in half.
- Now bring all the masala to the center of the pan and cover the eggs. Cook it on low flame for 5-6 mins. Remove from heat.
- We are now ready to set the biriyani on dum. In a thick bottomed pan, grease it with a few drops of oil/ghee. As the first layer, use half of the cooked rice to make an even layer.
- Add the prepared egg masala and spread it evenly, making sure the eggs are the center.
- Cover the masala with rest of the rice. Sprinkle golden fried onions and cashews on top. Add remaining coriander and mint leaves.
- Cover the pan with an aluminium foil and close it with a tight heavy lid. Place it on cast iron pan set on the lowest flame.
- After 10-12 mins, remove from heat. Gently fluff it up before serving.
- Sprinkle golden fried onions on top and serve hot with raita of your choice and Sulaimani tea.
Nutrition
Nutrition Facts
Thalassery Egg Biriyani | Malabar Style Egg Roast Biriyani
Amount per Serving
Calories
170
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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