Egg Biriyani recipe | Muttai Biriyani | Poongodi’s kitchen

Egg Biriyani recipe | Muttai Biriyani | Poongodi’s kitchen is a biriyani as same as that of other biriyani’s, but here we use boiled eggs cut into halves ? with spices and salt.

Ingredients:-

  • Eggs – 3
  • Basmathi rice – 1.5 cup
  • Ghee – 2 tbsp
  • Bay leaf – 1
  • Cinnomon stick – 1 inch
  • Cloves – 4
  • Green Cardomom – 2
  • Green chillies – 3 (slit)
  • Ginger – 1 inch (chopped)
  • Onion – 2 (chopped)
  • Tomato – 2 (chopped)
  • Mint/pudina – 2 tblsp
  • Ginger garlic paste – 1 tsp
  • Red chilly powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Lemon – 1/2 fruit
  • Salt – to taste

 

ingredients - eggs
Egg Biriyani recipe | Muttai Biriyani | Poongodi’s kitchen – ingredients – eggs
ingredients - rice
ingredients – rice
Egg Biriyani recipe | Muttai Biriyani | Poongodi's kitchen - ingredients - bay leaf, cloves, cinnomon, green chillies, red chilly powder, coriander powder, garam masala powder, salt, ginger-garlic paste, lemon
ingredients – bay leaf, cloves, cinnomon, green chillies, red chilly powder, coriander powder, garam masala powder, salt, ginger-garlic paste, lemon
Egg Biriyani recipe | Muttai Biriyani | Poongodi's kitchen - ingredients - onion, tomato, ginger, mint/pudina
Egg Biriyani recipe | Muttai Biriyani | Poongodi’s kitchen – ingredients – onion, tomato, ginger, mint/pudina

Method:-

1. Cover and cook eggs in a kadai without breaking, in enough water. Remove shells, cut into halves and keep ready.

2. Cook rice with half a tsp of Garam masala, little salt and 2-3 drops of oil, with 3 cups of water or in excess water and drain it. Rice should not be fully cooked. It should break when touched.

rice in cooker with oil , salt and garam masala powder
rice in cooker with oil , salt and garam masala powder

3. Heat ghee in a pan.

Ghee in fry pan
Ghee in fry pan

4. Add bay leaf, cinnomon stick, cloves and green Cardomom.

Spices added
Spices added

5. Add green chillies.

Green chillies added
Green chillies added

6. Add chopped ginger pieces.

Chopped ginger added
Chopped ginger added

7. Add chopped onions.

Chopped onions added
Chopped onions added

8. Close and cook for few minutes.

Fry pan closed
Fry pan closed

9. Now open and add chopped tomatoes and ginger garlic paste.

Chopped tomatoes and ginger garlic paste added
Chopped tomatoes and ginger garlic paste added

10. Again close for a few minutes. Add chopped mint/pudina leaves.

Chopped pudina added
Chopped pudina added

 11. Add the spice powders.

Spice powders added
Spice powders added

12. Sprinkle little water if needed, close and cook till the tomatoes become mushy and you get a fine aroma. Now keep the egg pieces inside the masala mix. Keep closed and let it be in low flame for few minutes.

Boiled egg pieces added
Boiled egg pieces added

13. Now add cooked rice slowly above the masala mix, without breaking. Put some mint above it. Sprinkle lemon juice over it.

Cooked rice added
Cooked rice added

14. Close and keep it in low flame for 10 more minutes.

Closed fry pan after adding rice
Closed fry pan after adding rice

15. Open and mix the biriyani upside down slowly, without breaking the eggs and rice.

Egg biriyani ready
Egg biriyani ready

16. Serve along with any raitha.

Egg Biriyani recipe | Muttai Biriyani | Poongodi's kitchen
Egg Biriyani recipe | Muttai Biriyani | Poongodi’s kitchen

 

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