Chettinad Egg Biryani

Name: Chettinad Egg Biryani
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: chettinad
Ingredients: 1 cup basmati rice (soaked for 20 minutes and drained); 4 pcs egg (hard boiled and peeled); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.25 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (loosely packed, chopped); 1 tbsp lemon juice; 2 tbsp oil; 1 tbsp ghee; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 1 pcs bay leaf; 1 tsp fennel seeds; 0.5 tsp cumin seeds; 6 pcs black peppercorns; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt (divided); 2 cup water (hot)

RATING

4.5/5(98)

TASTE SCORE

9/10

Fragrant basmati rice layered with a bold Chettinad masala and boiled eggs makes this biryani deeply spiced without feeling too heavy. It has warm peppery heat, fresh herbs, and just enough richness for a satisfying meal.

PREP

25m

COOK

35m

SERVES

1 KATORI

405 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and prepare the eggs.
1.Rinse the basmati rice until the water runs almost clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Boil the eggs until hard cooked, peel them, and make a few light slits on each egg.
TIPWell-drained rice gives separate grains and keeps the biryani from turning sticky.
saute · ~2 min
Lightly fry the eggs.
Heat 1 tsp oil in a heavy pot or kadai. Add the boiled eggs with a pinch of turmeric powder and cook for 1 to 2 minutes, turning gently until lightly blistered. Remove and keep aside.
temper · ~1 min
Make the Chettinad spice base.
1.Heat the remaining oil and ghee in the same pot over medium heat.
2.Add cinnamon, cloves, green cardamom, bay leaf, fennel seeds, cumin seeds, and black peppercorns.
3.Cook for 30 to 40 seconds until the spices smell fragrant.
TIPKeep the heat medium so the whole spices bloom without burning, especially the fennel and pepper.
saute · ~13 min
Cook the onions and masala.
1.Add the sliced onions and cook until light golden, about 6 to 7 minutes.
2.Add green chili and ginger-garlic paste, then sauté until the raw smell goes away, about 1 minute.
3.Add chopped tomatoes and cook until soft and pulpy, about 4 to 5 minutes.
4.Add coriander powder, red chili powder, garam masala, and 0.5 tsp salt. Mix well.
mix · ~2 min
Add yogurt and herbs.
Lower the heat and stir in the whisked yogurt. Add mint, coriander leaves, and lemon juice, then cook for 1 to 2 minutes until the masala looks cohesive and aromatic.
mix · ~1 min
Combine the rice and eggs.
Add the drained rice and gently mix for 1 minute so the grains are coated in the masala. Nestle the fried eggs into the pot without breaking the rice.
TIPFold gently from the sides so the rice stays long and unbroken.
boil · ~8 min
Add hot water and bring it to a boil.
Pour in the hot water and bring the pot to a brisk boil over medium-high heat. Cook uncovered until most of the liquid is absorbed and the rice is just above the surface.
rest · ~22 min
Cover and cook on dum.
Reduce the heat to very low, cover the pot tightly, and cook for 12 minutes. Turn off the heat and let the biryani rest, still covered, for 10 minutes.
TIPDo not stir during dum cooking or the rice can become dense and patchy.
serve
Fluff the biryani and serve hot.
Open the pot, fluff the rice gently with a fork or flat spoon, and serve the Chettinad egg biryani with some egg in each portion.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled eggs dry before frying so the turmeric coats them evenly and they blister instead of steaming.
2
Make only shallow slits in the eggs; deeper cuts can make the whites break while mixing and serving.
3
Let the onions turn light golden, not dark brown, so the masala stays balanced and doesn't taste bitter.
4
Lower the heat before adding yogurt to prevent splitting and keep the gravy smooth around the rice.
5
Use hot water only; adding cold water can stall cooking and make the basmati cook unevenly.
6
When most liquid is absorbed, the rice should still look slightly underdone before dum; it finishes in the covered rest.
7
After dum, rest the biryani untouched for 10 minutes so the grains firm up and fluff cleanly.
8
Reheat leftovers on low heat with a spoonful of water, covered, to bring back moisture without turning the rice mushy.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Increase green chilies and black peppercorns for a sharper Chettinad-style heat that suits spice lovers.

low oil

Low-oil

Skip frying the eggs and reduce the oil slightly; the biryani stays flavorful but feels lighter for everyday meals.

vegetable

Vegetable

Add cooked peas, carrots, or beans with the masala for extra texture and a more substantial one-pot meal.

brown rice

Brown-rice

Use soaked brown basmati and adjust water and cooking time for a nuttier, higher-fiber version.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein From Eggs

Boiled eggs make this biryani more filling and provide quality protein along with important nutrients from the yolk.

✓

Herb-Forward Flavor

Mint and coriander add freshness and aroma, helping the dish taste vibrant without needing heavy cream or rich sauces.

✓

Digestive Spice Blend

Fennel, cumin, ginger, and black pepper are traditional spices that add depth and may feel gentler in a richly spiced rice dish.

✓

Balanced Richness

Using yogurt for tang and body gives the masala a softer finish than relying only on extra fat.

QUESTIONS?

Frequently asked questions

This usually happens if the rice was not drained well after soaking, the water ratio was too high, or the biryani was stirred too much during cooking.