Experience the authentic taste of Malabar with this aromatic egg biryani. Fragrant jeerakasala rice layered with a spicy, coconut-infused egg masala, slow-cooked to perfection for a truly memorable meal.
Prep25 min
Cook50 min
Soak20 min
Servings4
Serving size: 1 serving
755cal
19gprotein
82gcarbs
Ingredients
1.5 cup Jeerakasala Rice (Also known as Kaima rice. If unavailable, use Basmati.)
6 large Eggs
4 medium Onion (Thinly sliced, divided for birista and masala)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Kerala Egg Biryani, Cucumber Raita and Mango Pickle
Aromatic, protein-packed Kerala Egg Biryani with cooling Raita. Comfort food that gives you energy!
This kerala dish is perfect for dinner. With 925.69 calories and 24.03g of protein per serving, it's a nutritious choice for your meal plan.
39gfat
1 cup Vegetable Oil (For frying onions (birista))
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Fennel Seeds (Coarsely crushed)
1 inch Cinnamon Stick
4 count Cloves
4 count Green Cardamom
1 count Bay Leaf
0.25 cup Mint Leaves (Chopped, plus extra for garnish)
0.25 cup Coriander Leaves (Chopped, plus extra for garnish)
12 count Cashew Nuts (For garnish)
1 tbsp Raisins (For garnish)
2 tsp Salt (Adjust to taste, divided)
2.75 cup Water (For cooking rice)
Instructions
1
Preparation for Rice and Eggs
Wash the Jeerakasala rice in a few changes of water until the water runs clear. Soak it for 20-30 minutes, then drain completely.
Place the 6 eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10 minutes to hard-boil. Drain, cool in ice water, peel, and make 2-3 shallow slits on each egg. This helps them absorb the masala flavor.
2
Prepare Birista and Garnish
Take 2 of the 4 sliced onions for the birista. Heat the vegetable oil in a wide pan over medium-high heat.
Add the sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crispy. Be careful not to burn them.
Remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Set aside.
In the same oil, fry the cashew nuts until golden brown (about 1 minute) and then the raisins until they plump up (about 30 seconds). Remove and set aside with the birista.
3
Cook the Biryani Rice
In a pot with a tight-fitting lid, heat 2 tbsp of ghee over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-45 seconds until fragrant.
Add the drained rice and gently stir for 1-2 minutes to toast the grains lightly.
Pour in 2.75 cups of hot water and 1 tsp of salt. Stir once, bring to a rolling boil, then immediately reduce the heat to the lowest setting.
Cover the pot and cook for 10-12 minutes, or until all the water is absorbed and the rice is cooked through. Do not open the lid during this time. Once done, turn off the heat and let it rest, covered, for 5 minutes before fluffing gently with a fork.
4
Prepare the Egg Masala
In a separate heavy-bottomed pan or kadai, heat 3 tbsp of coconut oil over medium heat. Add the remaining 2 sliced onions and sauté for 6-8 minutes until they are soft and translucent.
Add the ginger-garlic paste and slit green chilies. Sauté for 2 minutes until the raw aroma disappears.
Add the chopped tomatoes and cook for 5-7 minutes until they turn soft and mushy, and oil starts to separate from the mixture.
Reduce the heat to low. Add all the spice powders: turmeric, Kashmiri red chilli, coriander, garam masala, and crushed fennel seeds, along with 1 tsp of salt. Stir and cook for 1 minute until aromatic.
Turn off the heat completely. Add the whisked curd and mix quickly and thoroughly to prevent it from curdling. Turn the heat back on to low and cook for 2 more minutes, stirring continuously.
Add the chopped mint and coriander leaves, followed by the slit hard-boiled eggs. Gently toss to coat the eggs in the masala without breaking them. Cook for 2-3 minutes.
5
Layer and 'Dum' the Biryani
Select a heavy-bottomed pot for layering. Spread half of the cooked rice evenly at the bottom.
Carefully layer the entire egg masala over the rice.
Top with the remaining half of the rice, spreading it evenly to cover the masala.
Garnish the top layer with half of the birista, the fried cashews and raisins, the remaining chopped mint and coriander, and drizzle the final 1 tbsp of ghee over the top.
Cover the pot with a tight-fitting lid. To create a perfect seal for 'dum', you can place a clean kitchen towel under the lid or seal the edges with atta dough.
Place the pot on the lowest possible heat and cook for 15-20 minutes. This slow-cooking process, known as 'dum', allows the flavors to meld beautifully.
6
Rest and Serve
After the dum cooking is complete, turn off the heat and let the biryani rest, unopened, for at least 15 minutes. This step is crucial for the flavors to settle.
Open the lid and gently mix the biryani from the sides of the pot to combine the layers without breaking the rice grains.
Serve hot, garnished with the remaining birista. It pairs wonderfully with a simple raita and papad.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.