Thalassery Egg Biriyani | Malabar Style Egg Roast Biriyani

Ingredients

• 1 cup Finely Sliced Onions
• 2 tsp Oil
• 2 tsp Ghee
• 1 cup Seeraga Samba Rice (Wash until the water runs clear, soak for 15-20 mins)
• 8-10 Cashews
• 1 tsp Oil
• 2 cups Hot Water
• 1 Green Cardamom
• 2 Cloves
• 2 Dried Bay Leaves
• 1 Cinnamon Stick
• 1 Star Anise
• Salt as needed
• 1 tsp Fennel Seeds
• 3 Cloves
• 2 inch Cinnamon Stick
• 1 Green Cardamom
• 1/2 tsp Black Pepper
• 1 Star Anise
• 2 Medium Onions Finely Sliced
• 1 Large Ripe Tomato Finely Chopped
• 2-3 Hard Boiled Eggs (Peeled)
• 2-3 Green Chillies
• 1 tsp Ginger Garlic Paste
• 1 tbsp Oil
• 1 tsp Ghee
• 1.5 tsp Thick Fresh Curd
• 1/4 cup Coriander Leaves Tightly Packed
• 1/4 cup Mint Leaves Tightly Packed
• 1/4 tsp Turmeric Powder
• 1/4 tsp Black Pepper Powder
• 1 tsp Coriander Powder
• 1/8 tsp Cardamom Powder (Two Large Pinches)
• 1/2 tbsp Kashmiri Red Chilli Powder
• Salt as needed

Instructions

1. 1

   To make Golden Fried Onions, heat 2 tsp oil and 2 tsp ghee in a thick bottomed pan. Add finely sliced onions. Set the flame on low and keep frying the onions until they are golden brown.

2. 2

   After about 15-20 mins, the onions starts to turn golden brown. Remove them onto a tissue paper.

3. 3

   To the same pan, add 1 tsp oil on top of the remaining oil+ghee. Add cashews and fry them until golden brown. Remove them onto a bowl.

4. 4

   Now add the whole spices – bay leaves, cloves, cardamom, cinnamon and star anise.

5. 5

   After a minute, add soaked rice.

6. 6

   Fry for 3-4 mins on low flame until the rice is coated with oil and is fragrant.

7. 7

   Quickly add 2 cups of hot water. Add salt as needed.

8. 8

   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.

9. 9

   In another pan, dry roast all the ingredients listed under “Biriyani Masala Powder”

10. 10

    In about 3-4 mins, the spices should be fragrant. Remove from heat and let them cool down.

11. 11

    Grind into a smooth powder. Set aside.

12. 12

    In the same pan, add 1 tbsp oil and 1 tsp ghee. Add finely sliced onions and slit green chillies.

13. 13

    As the onions turn translucent and are slightly browned, add ginger garlic paste. Cook for 2-3 mins until the raw smell is gone.

14. 14

    Now add all the spice powders – Kashmiri red chilli powder, turmeric powder, black pepper powder, coriander powder.

15. 15

    Cook for 2-3 mins on low flame. And then add finely chopped tomatoes.

16. 16

    Cook until the tomatoes are mushy on low flame. Add thick curd.

17. 17

    As the mixture looks thick, add finely chopped coriander and mint leaves. Save 1 tbsp of each for the dum process.

18. 18

    After a minute, add the prepared biriyani masala powder, salt needed for the masala and cardamom powder.

19. 19

    Cook the masala for 3-4 mins on low flame and add hard boiled eggs cut in half.

20. 20

    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.

21. 21

    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.

22. 22

    Add the prepared egg masala and spread it evenly, making sure the eggs are the center.

23. 23

    Cover the masala with rest of the rice. Sprinkle golden fried onions and cashews on top. Add remaining coriander and mint leaves.

24. 24

    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.

25. 25

    After 10-12 mins, remove from heat. Gently fluff it up before serving.

26. 26

    Sprinkle golden fried onions on top and serve hot with raita of your choice and Sulaimani tea.