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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.
For 4 servings
Preparation for Rice and Eggs
Prepare Birista and Garnish
Cook the Biryani Rice
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.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 750.61 calories per serving with 18.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Egg Masala
Layer and 'Dum' the Biryani
Rest and Serve
Replace eggs with paneer cubes, boiled potatoes, or a mix of vegetables like carrots, beans, and cauliflower. For a vegan version, use firm tofu and a plant-based yogurt like coconut yogurt.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder to the masala for an extra kick of heat.
For a creamier, richer masala, add 2-3 tablespoons of thick coconut milk along with the curd.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The carbohydrates from the rice offer a steady release of energy, making this a fulfilling and satisfying meal that can keep you energized for hours.
This biryani uses spices like turmeric, ginger, and cloves, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Ingredients like fennel seeds, mint, and coriander are traditionally used to support digestion, reduce bloating, and soothe the stomach.
A typical serving of Kerala Egg Biryani (around 520g) contains approximately 650-750 calories. The exact number can vary based on the amount of oil and ghee used.
It can be part of a balanced diet. It's a good source of protein from eggs and carbohydrates for energy from rice. However, it can be high in fat and calories due to the use of oil and ghee. Enjoying it in moderation is key.
Jeerakasala (or Kaima) is a short-grain, aromatic rice popular in the Malabar region of Kerala. It has a distinct flavor and texture perfect for biryani. If you can't find it, aged Basmati rice is the best substitute.
Curd can curdle if added to a very hot mixture. To prevent this, always lower the heat to a minimum or turn it off completely before adding the whisked curd. Mix it in quickly and then gently return the pan to low heat.
Yes. After layering, close the pressure cooker lid without the weight/whistle. Cook on the lowest heat for 10-12 minutes for the 'dum' effect. Let the pressure release naturally before opening.
For crispy birista, ensure the oil is hot enough, don't overcrowd the pan (fry in batches if needed), and fry until they are a deep golden brown. Draining them on a paper towel and letting them cool also helps them crisp up.
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