Kerala Style Egg Biriyani | Mutta Biriyani

Kerala Style Egg Biriyani is homely, comforting and very wholesome too. Leave those meat biriyanis, I feel its high time, getting bored! Kerala Style Egg Biriyani is unique and special, with a mildly flavored masala and those boiled eggs tucked here and these…what a lovely sight! After all eggs are my favorite, not only myself my kids too love eggs any time of the day. Boiled eggs are cooked along with the rice and hence the flavors of the dish penetrate into the rice as well as the eggs making it even more delicious. I was always on the lookout for simple and tasty biriyani dishes and that’s how I pounced upon this dish at my friend’s place. Got the recipe, tried in my kitchen and it was a grand success. There is no looking back, since then Mutta Biriyani has been the star of my home. The appearance itself is well rewarding with the flavorful coriander leaves strewn around. There is nothing that can beat the fragrance of Mutta Biriyani.

Kerala Style Egg Biriyani requires very few basic ingredients and I bet this is one of the most easiest of biriyani dishes. No cutting, marinating or frying of meat is required and your efforts are totally reduced to half. Those who love eggs and biriyanis, will love Mutta Biriyani. And the best part is, this is a zero fail dish. Even new comers and bachelors can boldly give a hand at the dish. I promise, this is a treat for everyone who loves eggs. Eggs are nutritious, rich in protein and other vital nutrients required for body. This is a wholesome biriyani dish and the perfect one when guests arrive without prior notice. You needn’t fret, you just need some eggs in store. You can explore a well detailed Mutta Biriyani recipe here.

Kerala Style Egg Biriyani

An easy and great dish for egg lovers

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Cuisine Kerala

Servings 4 people

Ingredients

  

1x2x3x

• 2 cups Basmathi rice washed and soaked for 10 mins
• 6 nos Eggs large
• 1 no Onion thinly sliced
• 10 nos Green chillies slit
• 1 no Bay leaf Karuga/Vazhana ela
• 4 nos Cloves Grambu
• 1/2 tsp Pepper corns
• 1 inch Cinnamon Karugapatta
• 1 tsp Ginger paste
• 1 tsp Garlic paste
• 1 tsp Pulao masala
• 2 tbsp Oil
• Salt As reqd

Instructions

 

• Hard boil and shell 4 of the 6 eggs.
• Heat oil in a large vessel.
• Add the whole spices.
• After a few seconds, add the onion and green chillies along with ginger-garlic paste.
• Fry till light brown.
• Now break the two eggs into the pan and scramble.
• Add the drained rice to it and fry for a minute.
• Season with salt.
• Put the boiled eggs into it and pour 4 cups of water.
• Cover and cook till the rice is half done.
• Stir in the pulao masala and a little bit of lemon juice (optional) and mix gently.
• Cover and cook till all the water evaporates and the rice is done.
• Garnish with coriander leaves.
• :- Serve hot.

Tried this recipe?Let us know how it was!