Its been a long time since I posted a biriyani recipe and I am here with one of the most delicious dum biryani recipes. Today’s recipe is a Malabar special – Thalassery Egg Biriyani recipe. My love for Kerala cuisine is well known on this blog and so is my love for Biriyani. I am always on the lookout for new biriyani recipes and I have already posted several biryani recipes here. I usually make my mother-in-law’s style Egg Biriyani where the boiled eggs are cooked along with the biriyani masala and rice. The flavors of biryani are imparted to the boiled eggs, and the flavor of eggs get into rice making it really delicious.
Thalassery Mutta Biriyani
Recently, I tried Thalassery Egg Biriyani and felt like we have hit a jackpot. It is one of the best recipes for Biriyani that I have ever made and it sure is a keeper. Having tried similar biriyanis in popular Kerala restaurants in Bangalore, I followed this recipe for reference and modified the measurements to suit our tastes. This Malabar Egg biriyani is slightly elaborate and there are a lot of ingredients. But don’t let that stop you from giving this recipe a try! I promise you, this is a treat for everyone who loves eggs and biryani.
How is Malabar Biriyani Different
How to make Thalassery Egg Biriyani | Malabar Style Egg Roast Biriyani –
After about 15-20 mins, the onions starts to turn golden brown. Remove them onto a tissue paper.
To the same pan, add 1 teaspoon oil on top of the remaining oil+ghee. Add cashews and fry them until golden brown. Remove them onto a bowl.
Now add the whole spices – bay leaves, cloves, cardamom, cinnamon and star anise.
After a minute, add soaked & drained rice.
Fry for 3-4 mins on low flame until the rice is coated with oil and is fragrant.
Quickly add 2 cups of hot water. Add salt as needed.
Cook it covered for about 10-12 mins on low flame. As all the water is evaporated and the rice is almost cooked, remove from heat. Let it cool down completely.
In another pan, dry roast all the ingredients listed under “Biriyani Masala Powder”
In about 3-4 mins, the spices should be fragrant. Remove from heat and let them cool down.
Grind into a smooth powder. Set aside.
In the same pan, add 1 tablespoon oil and 1 teaspoon ghee. Add finely sliced onions and slit green chillies.
As the onions turn translucent and are slightly browned, add ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.
Now add all the spice powders – Kashmiri red chilli powder, turmeric powder, black pepper powder, coriander powder.
Cook for 2-3 mins on low flame. And then add finely chopped tomatoes.
Cook until the tomatoes are mushy on low flame. Add thick curd.
As the mixture looks thick, add finely chopped coriander and mint leaves. Save 1 tablespoon of each for the dum process.
After a minute, add the prepared biriyani masala powder, salt needed for the masala and cardamom powder.
Cook the masala for 3-4 mins on low flame and add hard boiled eggs cut in half.
Now bring all the masala to the center of the pan and cover the eggs. Cook it on low flame for 5-6 mins. Remove from heat.
We are now ready to set the biriyani on dum. In a thick bottomed pan, grease it with a few drops of oil/ghee. As the first layer, use half of the cooked rice to make an even layer.
Add the prepared egg masala and spread it evenly, making sure the eggs are the center.
Cover the masala with rest of the rice. Sprinkle golden fried onions and cashews on top. Add remaining coriander and mint leaves.
Cover the pan with an aluminium foil and close it with a tight heavy lid. Place it on cast iron pan set on the lowest flame.
After 10-12 mins, remove from heat. Gently fluff it up before serving.
Sprinkle golden fried onions on top and serve hot with raita of your choice and Sulaimani tea.
