So aromatic and flavourful, this egg biryani or mutta biryani is just as delicious as its meaty counterparts. This recipe has everything you expect from a good biryani – fragrant rice, lip smacking masala, and that invigorating aroma – yet it is different from anything you’ve had before. Here’s a step-by-step guide on how to make this Kerala-style egg biryani at home!
Food is my love language and biryani is the way to my heart! Give me biryani in any form, and I am sold. So it is safe to say that I am always on the lookout to try new biryani recipes. In fact, I love this dish so much, I even created my own Makhani Paneer Biryani to celebrate my love for Paneer Butter Masala and Veg Biryani. And it has been an absolute hit with our readers. So when I say this Kerala style egg biryani recipe is DELICIOUS, you better know it’s true!
Also called Mutta Biryani, this traditional egg biryani is not only prepared differently, but also tastes pretty unique. Made with short grain rice and a unique combination of spices like mace, star anise and fennel powder, this egg biryani is a riot of aroma and flavours!
You will love this Recipe
- Owing to its unique cooking style and unexpected masalas, this egg biryani is a total flavour bomb
- A complete meal that doesn’t need anything other than raita and sliced onions on the side. The perfect dish to cook for a large crowd.
- With just a little prep, this dish can be put together in about an hour.
What you’ll need to make this egg biryani
Just like most biryani recipes, this one too has a long list of ingredients. But don’t let that intimidate you, because it is SO worth it! The three main components of this biryani are Rice, Eggs and Biryani Masala or Gravy.
Rice
- Jeera Samba Rice: This is a short grain variety of rice local to the area that is traditionally used to make this biryani. Even though it is short grain, it stays firm through the entire cooking process, thereby retaining its shape. This results in rice that is firm and separate yet soft and fragrant at the same time.
- Ghee: Enhances the flavour of the rice. Also helps in coating the rice to keep each grain firm and separate after it’s cooked.
- Spices: Whole spices like bay leaf, cardamom, cloves and cinnamon infuse earthy flavours and aroma into the rice
Can I substitute jeera samba rice with Basmati?
Yes, absolutely! Jeera samba rice is what is used for the authentic preparation of this Kerala style egg biryani. But you can easily replace it with Basmati without it affecting the taste or texture of this recipe.
Eggs
- Eggs: Hard boiled and then fried in ghee and spices.
- Ghee/oil: Used to saute the spices and eggs in. I highly recommend using ghee, but you can replace it with any neutral oil like sunflower or canola. In this case, even coconut oil works because it imparts a beautiful aroma
- Spices: Basic ground spices like turmeric and red chilli powder for mild flavour and spice.
How are eggs cooked for egg biryani?
Eggs are first cooked in a saucepan until hard-boiled, peeled and tossed in a bit of turmeric, chilli powder and salt. They are then fried separately in a little oil or ghee before adding them to the prepared biryani tomato masala. If you want perfect, hard-boiled eggs (without that ugly green ring around that yolk), be sure to check my tutorial on how to cook perfect hard-boiled eggs.
Masala/ Gravy for Biryani
- Ghee: Sauteing the spices and aromatics in ghee enhances the flavour of the whole dish and brings out its distinctive Malabar flavours.
- Star anise and mace: Just one of each gives the masala a peppery, almost woody undertone, lending it an authentic Malabari flavour.
- Fennel powder: Another ingredient that’s unique to this egg biryani recipe. Ground fennel seeds add warmth and a hint of sweetness to the masala.
- Other spices: I have used bay leaf, cinnamon, cardamom and cloves for their earthiness, while ground spices like coriander powder, chilli powder, turmeric, fennel powder and green chillies deliver flavour and heat.
- Saffron strands: Just a few strands diluted in milk for aroma and that contrasting white and orange colour.
- Veggies and aromatics: Sliced onions, roughly chopped tomatoes, ginger and garlic paste.
- Curd: Preferably sour, added to the masala to balance out the spices, deliver a slight tang and creamisess to it.
- Mint and coriander leaves: Used to garnish the masala and add a layer of freshness.
How to make Egg Biryani
1. Add ghee to a stock pot and allow it to heat over high flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant.
2. Add the soaked (for 20 minutes) and drained rice. Sauté the rice for 3-4 minutes till toasted (should start smelling nutty) on low flame.
3. Add salt and water and bring to a roaring boil.
4. Lower the flame, cover and cook for 8 minutes till the rice is 90% cooked. Turn off the heat and keep covered till ready to use. Cook the rice simultaneously while cooking the biryani masala so it stays hot.
5. Cook the rice simultaneously while cooking the biryani masala so it stays hot.
6. Make tiny slits on the sides of the boiled eggs.
7. Add boiled eggs, turmeric powder, chilli powder and salt to a bowl and toss to combine.
8. Add ghee to a frying pan and allow it to heat up. Fry the eggs for 2-3 minutes or until the raw smell goes.
9. Heat ghee in a large heavy bottomed pot and allow it to heat up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or until fragrant.
10. Add sliced onions and saute on low for 15-20 minutes or until golden brown. Stir frequently to prevent it from sticking to the pot and burning.
11. Add tomatoes, coriander powder, chilli powder, turmeric powder, fennel powder, pepper powder and salt. Reduce the flame to low and add curd. Stir to combine and cook till oil starts separating, about 3-4 minutes.
12. Add green chillies and water and cook for 2-4 minutes. Stir frequently and cook on medium flame for 8-10 minutes or until tomatoes have softened.
13. Add tempered eggs to the tomato masala and sprinkle mint and coriander on top.
Add all the cooked rice and spread it nicely using the back of a spoon.
14. Add ghee.
15. Add saffron milk and sprinkle some more mint.
16. Cook covered on low for 10 minutes. Turn off the flame. Keep it covered for another 10 minutes. Serve hot.
What can you eat with egg biryani?
Egg biryani is a wholesome meal in itself, and doesn’t need an accompaniment and tastes perfect with just some raita on the side. I usually serve mine with my onion raita or this easy Vegetable raita
Watch the Recipe Video
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Kerala Style Egg Biryani
This Kerala Style egg biryani or mutta biryani has a slightly different flavour profile than most biryani recipes because of the spices used in the recipe. It’s really easy to make, and a fantastic way to feed a big family or a crowd. Also eggs work so well in a biryani that you really won’t miss the meat.
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Servings: 7 people
Calories: 524kcal
Instructions
Rice
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Add ghee to a stock pot and allow it to heat over high flame. Add bay leaf, cardamom, cloves and cinnamon stick and saute for a minute or until fragrant. Add the soaked (for 20 minutes) and drained rice. Sauté the rice for 3-4 minutes till toasted (should start smelling nutty) on low flame.
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Add salt and water and bring to a roaring boil. Lower the flame, cover and cook for 8 minutes till the rice is 90% cooked. Turn off the heat and keep covered till ready to use.
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Note: Cook the rice simultaneously while cooking the masala for biryani so that it stays hot.
Egg Tempering
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Make tiny slits on the sides of the boiled eggs. Add boiled eggs, turmeric powder, chilli powder and salt to a bowl and toss to combine.
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Add ghee to a frying pan and allow it to heat up. Fry the eggs for 2-3 minutes or until the raw smell goes.
Masala
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Soak saffron strands in milk and set aside while you prepare the biryani.
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Heat ghee in a large heavy bottomed pot and allow it to heat up. Add bay leaf, cardamom, cloves, star anise, mace and cinnamon and fry for a minute or until fragrant.
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Add sliced onions and saute on low for 15-20 minutes or until golden brown. Stir frequently to prevent it from sticking to the pot and burning.
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Add tomatoes, coriander powder, chilli powder, turmeric powder, fennel powder, pepper powder and salt. Stir frequently and cook on medium flame for 8-10 minutes or until tomatoes have softened.
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Reduce the flame to low and add curd. Stir to combine and cook till oil starts separating, about 3-4 minutes. Add green chillies and water and cook for 2-4 minutes.
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Add tempered eggs to the tomato masala and sprinkle mint and coriander on top.
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Add all the cooked rice and spread it nicely using the back of a spoon. Add saffron milk and sprinkle some more mint on top along with a little ghee.
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Cook covered on low for 10 minutes. Turn off the flame. Keep it covered for another 10 minutes. Serve hot.
Video
Notes
- Soak the rice for at least 20-30 minutes before cooking it. Soaking hydrates the rice and removes excess starch to keep each grain firm and separate after cooking.
- Beat the curd using a fork until it becomes creamy and lump-free to prevent it from splitting when added to the pan. Always reduce the flame or turn it off before adding the curd.
- The whole spices used in this biryani recipe shouldn’t be more than a year old. This is because the older whole spices get, the more likely they’re to lose their flavour and efficacy.
- Fat is essential for biryani to achieve its taste and texture. Don’t skimp on using oil and ghee while making this recipe.
- Use freshly ground fennel powder for maximum flavour and aroma.
- Cook your eggs right so that the yolk doesn’t dry out in the process. My fail safe tip to cooking hard boiled eggs always works
Nutrition
Calories: 524kcal | Carbohydrates: 67g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 261mg | Sodium: 697mg | Potassium: 473mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1185IU | Vitamin C: 17mg | Calcium: 127mg | Iron: 3mg
