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A fragrant and spicy egg biryani from the coastal region of Mangalore. This recipe features a freshly ground coconut-based masala, perfectly hard-boiled eggs, and aromatic basmati rice layered and cooked to perfection on dum.
For 4 servings
Preparation: Rice and Eggs (Time: 15 mins)
Create the Mangalorean Masala Paste (Time: 10 mins)
Parboil the Basmati Rice (Time: 10 mins)
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A fragrant and spicy egg biryani from the coastal region of Mangalore. This recipe features a freshly ground coconut-based masala, perfectly hard-boiled eggs, and aromatic basmati rice layered and cooked to perfection on dum.
This south_indian recipe takes 85 minutes to prepare and yields 4 servings. At 664.27 calories per serving with 21.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Egg Masala Gravy (Time: 15 mins)
Layer and 'Dum' Cook the Biryani (Time: 20 mins)
Rest and Serve (Time: 10 mins)
Replace the eggs with paneer cubes, mushrooms, or mixed vegetables for a vegetarian version. For a non-vegetarian alternative, use chicken or prawns, adjusting the cooking time accordingly.
Prepare 'birista' by deep-frying thinly sliced onions until golden and crisp. Sprinkle this over the top layer of rice before the dum process for extra flavor and texture.
Increase the number of dried red chilies or add a slit green chili to the masala for a spicier biryani. Conversely, reduce the chilies for a milder taste.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The blend of spices like turmeric, ginger, garlic, and black pepper contains powerful compounds that have anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
The combination of complex carbohydrates from basmati rice and healthy fats from coconut and ghee provides a sustained release of energy, keeping you full and active for longer.
It is a moderately healthy dish. Eggs provide high-quality protein, and spices like turmeric offer anti-inflammatory benefits. However, it contains ghee and coconut, which are high in saturated fats, so it should be consumed in moderation as part of a balanced diet.
One serving of this Mangalorean Egg Biryani (approximately 535g) contains around 650-750 calories. The exact count can vary based on the size of the eggs and the amount of ghee used.
To prevent curdling, always whisk the curd until it's smooth. Make sure it's at room temperature before adding it to the pot. Most importantly, lower the heat to the minimum before stirring in the curd and mix it in quickly and continuously for a minute.
The freshly ground coconut masala is the heart of Mangalorean cuisine and gives this biryani its unique flavor and texture. While you could make a biryani without it, it would not be an authentic Mangalorean biryani.
This biryani pairs wonderfully with a cooling side dish like cucumber raita, onion-tomato raita, or a simple kachumber salad to balance the spice and richness.
Yes. You can hard-boil the eggs, prepare the masala paste, and slice the onions a day in advance and store them in the refrigerator. This will significantly reduce the preparation time on the day of cooking.