Chettinad, egg biryani

Chettinad Egg Biryani

Chettinad Egg Biryani is a flavorful biryani made with exotic Chettinad spices, rice and eggs.
4.17 from 6 votes
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Course: Main Course
Cuisine: Indian
Keyword: biryani, egg
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 peoples

Ingredients

For making Chettinad biryani masala:

  • 1 inch cinnamon stick
  • 2 Green cardamom pods
  • 1 teaspoon of fennel seeds
  • 1 teaspoon of black peppercorns
  • 2 Star anise
  • 4 Cloves
  • 1 Mace blade
  • 1 Black cardamom
  • 1 Stone flower dagad phool/kalpasi

For cooking eggs:

  • 4 Eggs
  • 1 teaspoon of salt
  • 2 cups of water to boil the eggs
  • ½ teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 2 teaspoon of oil

For making biryani:

  • 1 cup of basmati rice soaked in water for 30 minutes
  • 1 and 3/4 cup of water
  • ¼ cup of curd
  • Salt
  • 2 tablespoons of oil
  • 2 tablespoons of Ghee
  • 2 bay leaves
  • 1 Green chili
  • 1 cup of thinly sliced red onions
  • 1 tablespoon of ginger and garlic paste
  • 2 tablespoon of chopped mint leaves
  • ¼ cup of chopped coriander leaves
  • ¼ teaspoon of turmeric powder
  • 2 teaspoon of red chili powder
  • 2 teaspoon of Chettinad biryani masala

Instructions

  • Rinse and soak the basmati rice for 30 minutes.
  • Meanwhile make the biryani masala by dry roasting and grinding the ingredients mentioned under “For making Chettinad biryani masala” section.
  • Then prepare the hard boiled eggs and cut it into halves.
  • Heat a skillet and add oil, once the oil is hot add the turmeric powder, red chili powder and salt.
  • Lower flame and add the egg halves and cook until the spices coated well (for 4-5 minutes)
  • Once done remove the eggs and keep aside.
  • For making the biryani, heat a heavy bottom pan and add oil and ghee to it.
  • Then add the bay leaves and green chili.
  • Add the thinly sliced onions and cook until the onions caramelize.
  • Later add the freshly grounded ginger garlic paste and cook until the raw flavor goes.
  • Add the chopped mint and coriander leaves.
  • Then add the turmeric powder, red chili powder, biryani masala.
  • Once the raw smell is gone, add 1/4 cup of curd and cook until the oil oozes out.
  • Add the soaked basmati rice and add enough water and salt to cook the biryani.
  • Cook until the most of the water is absorbed.
  • Now arrange the cooked eggs halves on top of the biryani and close the pan with lid and cook it for another 10 minutes.
  • Once done switch off the flame and let it rest for another 15 minutes.
  • The aromatic spicy Chettinad biryani is ready and it can be served with yogurt/raitha.

Notes

  • If you are making this egg biryani in pressure cooker then add the eggs after adding water to the rice and cook it for 2 whistles.
  • If you are making this egg biryani in Instant pot then cook on “Sauté” mode till adding curd and after adding the rice change it to “Manual” mode and cook it for 4 minutes. Release the pressure after 10 minutes.
  • Cooking the eggs with the spices are optional but it takes the biryani to the next level, so don’t skip this step.
  • The water mentioned is accurate for perfectly cooked biryani; please don’t add more water than the mentioned measurement.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg