Sunday, June 6, 2010

Malabar Egg Biriyani

Biryani.... I think it is to do with Malabar Mallu's! I've seen my grandmother drool over Biryani at this age. I know of no wedding/birthday celebration in our part of the world without a "Biryani Party". Though I am not too fond of the Nei Chor (Ghee Rice) that is served, the Biryani is yummilicious!!!! The Calicut Moplah Biryani or Thalassery Biryani finds a mention in wikkipedia as well.

I found this recipe on Mishmash's site (Egg Biryani Finally Makes It to the Hall of Fame). I was not as patient as her, so I probably tried a few shortcuts and omitted a few items. The end result however was appreciated, more so, considering that this is the first time I am making Malabar Style Biryani (My grandmother and mum in law make the yummiest Chicken Biryani...will post that recipe some time soon.)

Right now, it is Malabar Egg Biryani, Thanks to Mishmash. Now, you may wonder why I would want to write down the whole recipe here instead of just directing the link to her site. Well, it is purely for my reference purpose - When I want to make the dish the next time, I wouldn't have to search for it... I'd have it in my own collection here. So here goes the ingredients and the method.

Step 1: Biryani Masala


  1. Black Cardamom - 1 (Not in the original recipe, I had it, so I added it)

  2. Green Cardamom - 1

  3. Cloves - 5-6

  4. Cinamon - 2 inch stick

  5. Star Anise - 1 (Not in the original recipe, I had it, so I added it) 

  6. Saunf - 3/4 tsp

  7. Jeera - 3/4 tsp

  8. Nutmeg - 1/4

  9. Nutmace - 1

  10. Caraway Seeds - 1/4 tsp (I did not have this, hence I did not add it)


  1. Dry grind all the ingredients together. I read in another recipe that you could dry roast them first, but I was scared of burning them, hence I powdered them without dry roasting.

Step 2 -  Chilly-Garlic-Ginger Paste


  1. Green Chilly - 10

  2. Garlic - 15 cloves

  3. Ginger - 2 inch piece


  1. This one aint rocket science. Grind all of them together into a fine paste without adding water.

The original recipe does not go in this sequence,but I did this just to spare me the misery of going through a power cut at the most crucial time. I finished all the grinding early in the morning so that even if the power gets cut by mid morning, my biryani would be ready by lunch.

Step 3 - Making the rice


  1. Basmati Rice - 2 cups

  2. Water - 4 cups

  3. Ghee - 4 tblsp

  4. Ground Chilly-Ginger-Garlic Paste- 1 tblsp

  5. Onion - 1 finely chopped

  6. Bay Leaf - 2

  7. Green Cardamom - 4-5

  8. Cloves - 5-6

  9. Jeera - 1 tsp

  10. Salt - 1 tsp


  1. Wash and drain rice

  2. Heat Ghee in the pan

  3. Splutter Jeera seeds.

  4. Add bay leaf, cinammon and cardamom to this.

  5. Fry for some time.

  6. Add onions and fry till they turn translucent

  7. Add 1 tablespoon of the ground ginger-garlic-chilly paste.

  8. Fry till the raw smell disappears.

  9. Add basmati rice and fry till all the water has evaporated.

  10. Add salt and mix well.

  11. Add 4 cups of water (same measure cup as rice) and bring to boil.

  12. Reduce flame to sim and cover cooked till the rice is almost done and the water has evaporated completely

Note: At this stage, the rice may seem half cooked. It is okay, because you are going to let it cook more with the masala (Dum Style)

Step 4 - Making the Egg


  1. Eggs - 4 for making the omelet

  2. Eggs - 4 hard boiled

  3. Onion - 1 chopped into small pieces

  4. Green Chilly - 1 cut into small pieces

  5. Salt to taste

  6. OIl - 2 tsp

  7. Biriyani Masala (refer step 1) - 1 tsp

  8. Turmeric Powder - 1/4 tsp

  9. Chilly Powder - 1 tsp

  10. Oil - 3 tblsp for shallow frying the hardboiled eggs.


  1. Beat 4 eggs till soft and fluffy.

  2. Add salt, onions and green chilly and mix well.

  3. Heat a pan.

  4. Add 1 tsp oil and pour 1/2 the mixture.

  5. Reduce flame to avoid it getting burnt.

  6. Turn side over and remove when it is done on both sides.

  7. Repeat for the next omelet.

  8. Shred the omelet into fine pieces.

  9. Hardboil the remaining 4 eggs.

  10. When cooled, remove the shell and cut into 2.

  11. Add 1 tsp Biriyani Masala, 1/4 tsp turmeric, 1 tsp red chilly powder and salt and shallow fry them.

  12. Set aside.

I omitted the hardboiled eggs bit because it was an egg overdose for us today. We had Spanish Omelet for breakfast as well, so I thought it would be wise to do away with the hardboiled eggs this time.

 Step 5 - Making the Egg Masala


  1. Onions - 3-4

  2. Tomatoes - 3

  3. Biryani Masala (from Step 1) - 2 tblsp

  4. Ground Chilly-Garlic-Ginger Paste (from step 2) - 2-3 tblsp

  5. Ghee - 4-5 tblsp (You could substitute it with oil)

  6. Salt to taste

  7. Mint - 1 cup chopped

  8. Corriander Leaves - 1 cup chopped

  9. Thick Curd (Yogurt) - 3 tblsp

  10. Lime Juice - from 1 big lemon or as per taste

  11. Shredded Egg Omelet (from step 4)


  1. Heat ghee in a pan

  2. Add onions and fry till translucent

  3. Add the ground chilly-garlic-ginger paste and fry till the raw smell disappears

  4. Add tomatoes and cook till mushy.

  5. Add the dry powdered Biryani Masala and mix well.

  6. Add mint, corriander leaves and shredded egg and mix well.

  7. Add lemon juice and salt to taste and mix well.

  8. Add yogurt and mix well.

  9. Bring to boil.

  10. Turn off flame after 1 boil (else the yogurt will separate)

  11. You could test the salt now and adjust accordingly.

This step gets over very quickly as you don't have to wait for any vegetable to get cooked. The time taken is for the onions and tomatoes to get cooked and become a semi-gravy consistency.

Step 6 - Mixing the Biryani

Method: (This whole step should be done on a low flame)

  1. Heat Ghee in a pan

  2. Layer with one serving of rice prepared earlier. (Step 3)

  3. Top with one layer of egg masala. (Step 5)

  4. Sprinkle Biryani Masala. (Step 1)

  5. Repeat this once again.

  6. Place hardboiled and shallow fried egg halves (Step 4).

  7. Cover with lid and ensure that no vapor escapes the pan.

  8. Keep in sim for 20-30 minutes. Ensure that the rice does not get burnt. Depending on how cooked/uncooked the rice is, this time could vary from 15 minutes-30 minutes.

Step 7- Making the Garnish


  1. Onions - Sliced into thin long pieces

  2. Cashew nuts - 2-3 tblsp

  3. Raisins - 2-3 tblsp

  4. Ghee - 4-5 tblsp


  1. Heat Ghee and deep fry each of the above separately till it turns blackish brown.

Step 8 - Finally the Biryani is ready

  1. Remove the biryani from the stove and mix it well.

  2. Take care to ensure that you do not crumble the hardboiled eggs (You could also add it at this stage if you dont want to disturb them too much.)

  3. Sprinkle the garnish.

  4. Serve!

    [caption id="attachment_126" align="alignright" width="300" caption="Malabar Egg Biryani"]Malabar Egg Biryani[/caption]

Phew! I never realised it was such a long process. But the efforts did pay off. Thank you Mishmash for sharing this recipe on your blog. My family had a truly wonderful lunch today along with Papadam Thalichathu, again another recipe from the same blogger!

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