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Chettinad Egg Biryani / Egg Biryani Recipe

Written By Angela Steffi on Saturday, July 2, 2016 | 11:29:00 PM

     Chettinad Egg biryani / Mutta Biriyani is one of my favorite recipes because it is quite faster than other types of biryani like chicken biryani or mutton biryani but the rice retains the same flavor. Egg biryani is perfect when you decide to reduce the consumption of meat but you are not willing to cut down on taste then egg is the perfect solution. Egg is quite nutritious and packs a protein punch, the egg whites are very lean and rich in protein content and the egg yolk provide the body with the much needed essential fats and minerals.     For every perfect biryani, the preparation begins with the selection and seasoning of rice. Selection of rice is quite straightforward look for the label for "long grain basmati rice", "aged basmati rice" these will be a little expensive than other varieties but you will definitely notice the difference in the taste of the final dish. You can also add some kewra water and rose water to any other rice and add the extra flavoring to the rice. But when ever possible try to use the premium rice brands.      For the seasoning part many stores nowadays sell ready-made biriyani masala but I have always found that freshly made biryani masala tastes several fold better. For this Egg Biryani, I am going to use Chettinad Masala which is a hot and spicy blend of Mace , Star anise, Cinnamon, pepper corns, cardamom, cloves and cumin seeds. This famous Chettinad Masala can be reused in various other recipes, so if you are planning to make a lot of recipes then you can make larger batch of it in the same proportions and use it for the recipes.
 

Egg-Biryani-Recipe


Ingredients:

For Chettinad Biryani Masala
To Season the eggs
To make Biryani
1 mace
1 star anise
1 inch cinnamon stick
10-15 pepper
3 Green cardamom
3 cloves
1 tsp cumin seeds
1 tbsp of oil 
½ tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 cups of basmati rice
3 cups of water
8 hardboiled eggs
20 cashews
1 onion (200 g)
1 tbsp ginger garlic paste
4 green chillies
1-2 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup yogurt / curd
Coriander & mint leaves
1 tbsp Ghee
2 tbsp saffron milk



Step by Step Method for making Egg Biryani:

Step 1:
To make biryani masala powder grind mace , start anise, cinnamon, pepper corns , Green cardamom , cloves, cumin seeds


Chettinad-MasalaChettinad-Masala-For-Egg-Biryani
Step 2:
In a  heavy bottom pan heat 3 tbsp. of oil and add 2 bay leaves .Add the freshly ground masala powder and saute it for few seconds and be careful dont burn the masalas.Add in one sliced onion(200 g), some salt and sauté till the onions are nicely browned ,you can also use friend onions

Roasting-Chettinad-Masala

Step 3:
Add 1 tbsp Ginger Garlic paste, 4 green chillies and after the raw smell is gone add the masalas ½ tsp turmeric powder, 1 tsp red Chilli powder if u want the biryani to be extra spicy u can add 2 -3 tsp



Step 4:
Add some cashews to enhance the taste , Add some coriander leaves and some mint leaves



Step 5:
Add 1/2 cup yogurt / curd and add 3 cups of water (for 2 cups of rice)



Step 6:
Add the Basmati rice which has been soaked for at least half an hour add required salt.Cover and cook until all the water is being absorbed by the rice 



Step 7:
Meanwhile to season the eggs Cut some boiled eggs and in a pan add oil and into the warm oil add ½ tsp turmeric powder 1 tsp chilli powder ,1 tsp cumin powder, 1 tsp coriander powder ,
Add some salt place the eggs and cook it for 2 minutes on both the sides




Step 8:
Once all the water has been absorbed by the rice turn the heat to low and add 1 tbsp. of gee /Clarified Butter and also add 2 tbsp saffron milk (soak 10-15 strands of saffron in warm milk for 10 minutes) add the seasoned eggs cover it and cook for 5 more min on a very low heat..




Our tasty homemade chettinad egg biryani is ready. Serve it with Onion Raita. Happy Cooking:)

Note :- Perfectly cooked eggs will have a bright yellow color, over-cooked eggs will be greenish and have a sulfur odour.
For Perfect Boiled eggs,
1) Bring the water to boil
2) Slowly drop the eggs in boiling water (remove from refrigerator a little in advance so that it isn't cold)
3) Cook for 15 mins
4) Drain the water completely.
5)Fill the pot with normal cold tap water to halt the cooking process.
6)After it cools down peel off the shell.


Pomfret-fish-fry-recipe

Egg Biryani / Chettinad Egg Biryani is a very easy and tasty recipe which can be made at home. It incorporates flavorful, seasoned rice with well seasoned boiled eggs which is from the famous Chettinad Recipe Cuisine.
Rated 4.8/5 based on 32 reviews


Ingredients:

    For Chettinad Biryani Masala

  • 1 mace
  • 1 star anise
  • 1 inch cinnamon stick
  • 10-15 pepper corns
  • 3 Green cardamom
  • 3 cloves
  • 1 tsp cumin seeds

    To Season Eggs

  • 1 tbsp of oil
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste

    To Make Biryani

  • 2 cups of basmati rice
  • 3 cups of water
  • 8 hardboiled eggs
  • 20 cashews
  • 1 onion (200 g)
  • 1 tbsp ginger garlic paste
  • 4 green chillies
  • 1-2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 cup yogurt / curd
  • Coriander & mint leaves
  • 1 tbsp Ghee
  • 2 tbsp saffron milk
  • Salt to taste
Instructions:
  1. Roast the spices and grind them to make Chettinad Masala
  2. Boil the eggs and season them.
  3. Add to oil in a pan, chettinad masala, onions, yogurt and spices
  4. Add rice and adequate water and cook it
  5. Add seasoned eggs and cook for 3-5 mins
  6. Chettinad Egg Biryani is ready to be served hot with onion raita
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About Angela Steffi

I am an avid food blogger with a great passion for food. I am always eager to try new recipes and modify recipes and experiment with them. I have two cooking channels on Youtube CLASSIC MASALA HUT (for english recipes) and MADRAS SAMAYAL (for Tamil recipes).

2 comments :

  1. Do u use standard cup for measurement?

    ReplyDelete
    Replies
    1. Ananyo, Yes I used the standard cup (1cup = 240ml).

      Delete