This very tasty Kerala Malabar Style |Mutta Biryani| Egg Biryani is just what you need when you have a party! You cannot decide what to make as a rice dish? Or you want an elaborate rice dish? I will suggest you try this Biryani, Egg Biryani.

And let the party begin!

Again this is one of those dishes that I have copied in my pre-blogging times and it’s awesome. Unfortunately, I do not remember the source. It’s a delicious Biryani that is well worth all the effort that you put in.

Being vegetarians at home I have made this once or twice with eggs but the rest of the times I have made it with mixed vegetables (will write about that later)! And the Biryani is awesome, finger licking delicious!

Don’t go by my word about it try it.

O one more reminder in case you know the lady who had first written this please let me know I will update my source.

This is my Blogging Marathon entry for the month long Marathon under the theme" Occasional"!

The main ingredients are rice, eggs, coconut and a very delicious Biryani masala.

Kerala Malabar Style |Mutta Biryani| Egg Biryani

Serves:4 Adults

Step 1:

Let’s make Biryani Masala/ dry spice mix:

• I have already updated this delicious Biryani masala here do check it out.

Step 2:

Cook-flavoured and spiced-up rice:

Ingredients:

• 4 green chillies
• 4 medium garlic cloves
• 1” piece ginger, thinly sliced
• 1 big onion & I medium onion
• 3 tablespoon ghee
• 4 pods of cardamom
• 4 cloves
• 1 ½ “cinnamon stick broken into 4 pieces
• 2 ½ cups Basmati rice (around ½ kg)
• Water (approx twice the rice by volume)
• Salt to taste

Method:

• Wash and drain rice on a clean kitchen towel.
• Grind green chillies, medium onion, garlic and ginger to paste and keep aside.
•  Check on the rice when the rice is medium dry, heat the ghee in a heavy-bottomed cooking vessel (generally I use the cooker base without the lid) and throw in cardamom, cloves and cinnamon.
• Now add thinly sliced onion and sauté till it is transparent then add the ground paste, stir well till it gives out an aroma. Add rice and stir continuously for 2-3 minutes in low heat.
• Add the water to the pan you can use double the quantity of rice but since I am not too comfortable with this method I add the water after resting my fingertips on the rice. The level of water should not be more than the first line of your knuckles. Or you can follow this method(I have not tried it) Boil water in a heavy bottom cooking vessel and when it comes to a boil add all the ingredients and bring it to a boil again and then reduce the flame and cook covered on low-medium heat until rice is fully done and water is absorbed. Either way, check the salt before you leave the rice to cook.
• Using a fork gently fluff/ separate the rice to not get sticky.

As for the vessel in which you have cooked the rice keep it covered. I know its empty but keep it covered. We can use it to for the layering and final cooking.

Step 3:

Let’s make the Omelet and Egg Masala:

Ingredients for the Omelet:

• 3 eggs
• 2 tablespoon grated coconut
• A pinch of turmeric powder
• 1 big onion chopped
• ¼ teaspoon red chilli powder
• 2 green chillies finely chopped
• Salt to taste
• 2-3 teaspoon oil

Method:

• Beat the eggs add all the other ingredients and mix well.
• Heat half of the oil in a pan pour half of the egg mixture and make a thin omelette.
• Repeat the process with the rest of the egg mixture.
• When done remove them to a chopping board cut them into small bite-size pieces and keep them aside.

Ingredients for the Egg Masala:

• 1 ½ cup big onions chopped
• 4 green chillies
• 6 big garlic cloves (approx. 1 small pod)
• 3” piece of ginger thinly sliced
• ½ cup tomatoes chopped
• 1 ½- 2 tablespoon squeezed lemon juice
• 1 ¼ tsp Biryani Masala
• ⅓ cup fresh coriander leaves chopped
• ¼ cup fresh mint leaves chopped
• Salt to taste
• 2-3 tablespoon oil

Method:

• Grind green chillies, garlic and ginger to paste and keep aside. (I add onion say ½ the onion as my mixer blades cannot grind this much quantity).
• Heat oil in a pan and cook thinly sliced onion till they turn transparent.
• Now add the ground paste and sauté till it gives out a nice aroma.
•  Add chopped tomatoes and fry for a few minutes. Now add the Biryani Masala and mix well.
• Add bite-size pieces of omelette and blend well followed by coriander and mint leaves. Sprinkle lemon juice and mix well.
• Check the seasonings.  Remove the pan from the heat.

Step 4:

The final step layering and final cooking:

• 4 tablespoon ghee
• 2 pinches of Biryani Masala
• ¼ cup of milk soaked with keasar or saffron(optional)

Method:

• Pour 2 tablespoon ghee into your cooking vessel and spread half of the rice at the bottom.
• Spread the egg Masala and sprinkle 2 pinches of Biryani Masala.
•  Spread the rest of the rice as the top layer and drop 2 tablespoon ghee.
• Top the rice with milk and keasar mixture if using.
• Cover the cooker with the cooker lid (the gasket on) and remove the weight or whistle.
• On low flame let the Biryani cook till a little steam comes out of the vent of the cooker. Switch off the gas.
• Let it sit for 5 minutes before you serve it with onion raita.

Hi! First time here? Well, then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook page. I will be happy if you can follow me on Twitter too!

 Archana

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