Mangalorean Egg Biryani

Name: Mangalorean Egg Biryani
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.25 cup basmati rice (soaked for 20 minutes and drained); 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, finely chopped); 0.25 cup coconut (freshly grated); 0.25 cup yogurt (plain); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 3 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (loosely packed, chopped); 1 tbsp ghee; 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 4 pcs cloves; 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch black pepper (freshly crushed); 1 tbsp lemon juice; 1 tbsp salt (for parboiling rice); 6 cup water (for parboiling rice)

RATING

4.3/5(45)

TASTE SCORE

8/10

Fragrant basmati rice layered with spiced egg masala, fresh herbs, coconut, and whole spices makes this Mangalorean biryani rich, comforting, and full of coastal flavor without feeling too heavy.

PREP

25m

COOK

35m

SERVES

1 KATORI

505 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Prepare the rice, eggs, and masala ingredients.
1.Soak the basmati rice for 20 minutes, then drain well.
2.Boil the eggs until hard-boiled, peel them, and make light slits on the surface.
3.Slice the onions, chop the tomatoes, and keep the mint and coriander leaves ready.
4.Grind the coconut, ginger, garlic, and 1 green chili to a coarse paste with a splash of water.
TIPLight slits on the eggs help the masala coat them better without breaking them.
boil · ~8 min
Parboil the rice.
1.Bring 6 cups water to a boil with bay leaf, cinnamon, cardamom, cloves, and salt for parboiling rice.
2.Add the drained rice and cook until it is about 70 percent done, with a slight bite in the center.
3.Drain the rice immediately and spread it gently so it does not keep cooking.
TIPDo not fully cook the rice here, or the biryani will turn soft and clump during dum.
saute · ~15 min
Cook the egg masala.
1.Heat oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds and fennel seeds, and cook until aromatic.
3.Add the sliced onions and sauté until golden brown, about 6 to 8 minutes.
4.Add the remaining green chilies and the ground coconut paste, then cook until the raw smell fades.
5.Add tomatoes, turmeric powder, red chili powder, coriander powder, garam masala, black pepper, and salt for masala.
6.Cook until the tomatoes soften and the masala looks thick and glossy.
TIPKeep the heat medium once the coconut paste goes in so it cooks deeply without catching at the bottom.
simmer · ~4 min
Add the eggs and finish the masala.
Add yogurt and 1/2 cup water to the masala and simmer for 2 to 3 minutes. Add the boiled eggs, mint, coriander leaves, and lemon juice, then turn gently so the eggs are coated well.
assemble · ~2 min
Layer the biryani.
1.Spread half the rice over the egg masala in the pan.
2.Spoon the egg masala evenly over it if needed, then top with the remaining rice.
3.Sprinkle a little mint and coriander from the pan over the top layer.
rest · ~15 min
Cook on dum.
Cover the pan tightly and cook on very low heat for 12 to 15 minutes so the rice finishes cooking and absorbs the masala flavors.
TIPPlace the pan on a tawa or heat diffuser if your stove runs hot.
serve · ~5 min
Rest briefly, fluff gently, and serve hot.

PRO TIPS

What to keep in mind.

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

1
Make shallow slits in the boiled eggs before adding them so the coconut-yogurt masala clings instead of sliding off.
2
Stop parboiling the basmati when the center still has a slight bite; it will finish cooking during dum without turning mushy.
3
Spread the drained rice on a plate or tray right away so trapped steam does not overcook the grains.
4
Cook the onion until properly golden, not just soft, because that sweetness balances the chili, pepper, and whole spices.
5
Once the coconut paste goes into the pan, stir often on medium heat to prevent scorching and a bitter taste.
6
Use a heavy-bottomed pan or place the biryani pot on a tawa for dum so the masala at the bottom does not catch.
7
Rest the biryani for 5 to 10 minutes after dum, then fluff from the sides with a flat spoon to keep the egg pieces intact.