Kerala Style Egg Biryani

 

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 Tsp 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 Tbsp Hot Milk
• 2 Tbsp Ghee
• 2 Tbsp Oil
• 1 Bay Leaf
• 1 Cinnamon Stick
• 3 Cardamom
• 3 Cloves
• 1 Star Anise
• 1 Mace
• 4 Sliced Onions
• 1.5 Tbsp Ginger Garlic Paste
• 3 Tomatoes roughly chopped
• 1 Tbsp Coriander Powder
• 1 Teaspoon Chilli Powder
• 1/4 Tsp Turmeric
• 1¼ Tsp Salt
• 1/2 Tsp Fennel Powder
• 1 Tsp Pepper Powder
• 4 Green Chillies slit lengthwise
• ¼ Cup Curd preferably sour curd or yoghurt
• 1/2 Cup Water
• 1/2 Cup Mint Leaves
• 1/2 Cup Coriander Leaves
• 1-2 Tbsp Ghee

Instructions

Rice

1. Add ghee to a stock pot and allow it to heat over high flame. 
2. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant. 
3. 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.
4. 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. 
5. 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

1. 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.
2. 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

1. Soak saffron strands in milk and set aside while you prepare the biryani.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add tempered eggs to the tomato masala and sprinkle mint and coriander on top.
7. 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.
8. Cook covered on low for 10 minutes. Turn off the flame. Keep it covered for another 10 minutes. Serve hot.

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

Source: My Food Story