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Kerala Style Egg Biryani
Chutney, pickle, raita, pappad
Rajashri Rao
Rice dishes,Kerala,South Indian,Veggie
Egg - 6 (Hard boiled)
Basmati Rice - 2 cups
Green Chillies - 4 (cut as slits)
Onions - 3 Big ones (cut one as thin long strips, cut rest as 
small cubes)
Tomatoes - 2 cut as wedges
Mint leaves - a bunch
Cilantro leaves - a bunch
Biryani Masala - 3 tbsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Ginger garlic paste - 2 tbsp
Fresh curd - 1 tbsp
salt to taste
Ghee - as needed
Cashews - 10
Raisins - 10
Lime juice - 1 tbsp
Rose water - 1 tsp
Fresh Garam Masala  - 1 tbsp
Mix 1 tsp chilli powder, 1 tsp coriander powder, 1 tbsp biryani 
masala powder, 1 tsp lemon juice, 1 tbsp ginger garlic paste. 
Add the boiled eggs and marinate for 1 hour.

1. Fry the onion strips in ghee. 
2. Fry cashews and raisins in ghee.
3. Wash and soak Basmati Rice (2 cups) for an hour and drain 
and dry.
4. Pre-heat oven to 400F.

1. While marinate is going on, on a tawa heat fat, add fresh 
garam masala. Fry for a while. Add two slit green chillies. Fry 
for a while. Add the rice and fry for a little. Add salt and 3 
3/4 cups of water and close the tawa with a lid. When the water 
is gone and bubbles up, stir the rice to ensure even cooking. 
You can add food color to the rice if you want. Once all water 
is evaporated, stop heat and keep the rice aside. The rice 
should be partially cooked. If you do not want to try the tawa 
method, cook the rice in a pressure cooker as your convenience.

2. After marinate is done. Fry the marinated egg mixture in oil 
for a while and keep it aside.

3. In a tawa heat ghee, fry onions until brown. Add the masala 
powders (biryani masala, turmeric, chilli and coriander 
powders) and saute. Add fresh curd and fry for a little. Now 
add the egg fried mixture, salt and tomato wedges. Close with a 
lid and cook until this becomes a gravy.

4. Now in a casserole rub the bottom and sides with ghee.
Add the Egg gravy as a bottom layer. Layer half of the rice 
above the gravy. Add few drops of ghee, rose water, mint and 
cilantro leaves. Top again with the rest of the rice as a third 

5. After that decorate the biryani with fried onion strips, 
raisins and cashews.

6. When you serve, Cut through the layers so that all the 
layers are in the ladle and serve with onion raita, pudina/mint 
chutney, lemon pickle and Pappad.

Few easy tips
1. If you do not want to take the extra step to fry the onion 
strips, cashews and raisins. Add them fresh on the top layer of 
the biryani before keeping it in the oven. The oven temperature 
will fry them. 

2. If you are diet cautious, replace ghee with oil during 
cooking but at the end drop few drops of ghee before baking in 
the oven.

Cover with aluminium foil and keep in oven for 45 minutes.