Ingredients for Kerala egg biriyani :
Serves : 5
Egg : 5, hard boiled and peeledChilli Powder : 1tsp
Turmeric Powder : 1/2tsp
Pepper Powder : 1/2tsp
Fennel seeds : 1/2tsp
Garam Masala : 1tsp
Coriander leaves : 3springs, chopped
Mint Leaves : 12, Chopped(optional)
Green chilli : 3
Ginger : 1inch piece, chopped
Garlic : 6pods, chopped
Yogurt : 2tbsp
Onion : 3, medium sized, sliced
Tomato : 2, medium sized, sliced
Oil : 2tbsp
For the Rice :
Basmati Rice : 2 1/2cupsGhee : 4tbsp
Cinnamon : 1 1/2inch piece
Cardamom : 3
Bay leaf : 1
Lemon Juice : 1tsp
Raisins : 3tsp
Cashew : 10
Onion : 1
Ghee : 1 tbsp + 2tbsp
For the omlette :
Egg : 2, slightly beaten
Shredded Coconut : 3tbsp
Shredded Coconut : 3tbsp
Shallots : 5, finely chopped
Green chillies : 2, finely chopped
1. Make a paste of garlic, ginger, green chilli, mint leaves, coriander leaves and fennel seeds. In a thick bottom kadai heat oil and add this masala paste and saute well.
2. Add thinly sliced Onion and saute well till it becomes dark brown in color. Now add tomatoes and combine well. When it becomes soft and fluffy add chilly powder, turmeric powder, Pepper powder, Curd, Garam masala and salt. Saute well till you get a dark brown masala.
3. Make long slits on each egg and add this to the masala and saute for 2 minutes. Now add 1/2Cup of water and cover the pan with a tight lid. Cook till the gravy becomes thick and masala starts to coat on each egg. (around 10-12minutes)
Preparation of Kerala egg biriyani Rice :
Clean, wash and drain the basmati Rice. Heat a thick bottom vessel and add 1tbsp of ghee and fry one onion to garnish.When its done add cashews and raisins and fry well. keep it aside. Take a bowl and combine all ingredients to make omlette.Now in the same kadai, add 2tsp oil and make a thin omlette by spreading the egg mixture evenly. Cover the kadai with a tight lid and cook in low flame for 3-4minutes. When its done, transfer to a plate / chopping board and cut into small cubes.Keep aside. Now add 2tbsp ghee and fry the drained rice for 1minute. Add cinnamon, cardamom, pepper cones, crushed bay leaf and cloves. Add enough boiling water to cook rice(almost 4Cups). Do not open the lid and let the steam to escape while the rice is cooking.
Layering the Kerala egg biriyani :
Oven method : In a baking dish spread half of the egg masala with its thick gravy and place half of the rice over it.after this layer, sprinkle some lime juice on top which prevents the sticking and sprinkle remaining omlette pieces. Repeat the same procedure & spread masala first and then the remaining rice. Pour some ghee / oil from the leftover vessels. Close the pan with aluminum foil and then put the lid and bake for 20-25min. Stove top method : Take a heavy bottom vessel spread the egg masala, rice and omlette in the the same order mentioned under"baking method". Close the pan with a tight lid and cook in low flame for 6-8minutes.
Garnishing : Garnish the Kerala egg biriyani with fried onion,cashew, raisins, chopped mint / coriander leaves and fried onion slices. Serve hot with any raitha, pappad, pickle, biriyani chammanthi or with thick yogurt.