Muttai Biryani

Name: Muttai Biryani
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
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, 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 (chopped); 2 tbsp oil; 1 tbsp ghee; 1 pcs bay leaf; 1 inch cinnamon; 3 pcs cloves; 2 pcs green cardamom; 0.5 tsp fennel seeds; 1 pinch turmeric powder (for the eggs); 1 pinch red chili powder (for the eggs); 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 1 tbsp lemon juice; 0.5 tsp salt (divided); 2 cup water (hot)

RATING

4.6/5(98)

TASTE SCORE

9/10

Fragrant South Indian egg biryani with fluffy basmati rice, gentle whole spices, mint, and a lightly spiced masala. Boiled eggs soak up the flavors beautifully, making this a comforting one-pot style rice dish for a special lunch or dinner.

PREP

20m

COOK

35m

SERVES

1 KATORI

389 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Soak the rice and prepare the eggs.
1.Rinse the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Boil the eggs until hard cooked, peel them, and make 2 or 3 light slits on each egg.
TIPLight slits help the eggs absorb the biryani masala without breaking apart.
fry · ~2 min
Lightly fry the eggs.
Heat 1 tsp of the oil in a pan. Add the boiled eggs with turmeric powder, red chili powder, and a small pinch of the salt. Turn gently for 1 to 2 minutes until lightly coated and spotted. Remove and set aside.
saute · ~9 min
Cook the whole spices and onions.
1.Heat the remaining oil and ghee in a heavy pan over medium heat.
2.Add bay leaf, cinnamon, cloves, cardamom, and fennel seeds. Cook until fragrant, about 30 seconds.
3.Add the sliced onions and cook until soft and lightly golden, 6 to 8 minutes.
TIPKeep the onions light golden, not dark brown, so the biryani tastes balanced and not bitter.
saute · ~8 min
Make the biryani masala.
1.Add green chili and ginger-garlic paste to the pan and cook for 1 minute.
2.Add chopped tomatoes and cook until they soften and turn pulpy, 4 to 5 minutes.
3.Add yogurt, coriander powder, garam masala, black pepper, and half of the remaining salt.
4.Mix in the mint and coriander leaves, then cook for 2 minutes until the masala smells rich.
mix · ~2 min
Add the rice and eggs.
Add the drained rice to the masala and mix gently for 1 minute so every grain is coated. Nestle in the fried eggs and drizzle in the lemon juice.
boil · ~5 min
Add water and bring it up to a boil.
Pour in the hot water and add the rest of the salt. Stir once very gently, then bring the mixture to a steady boil over medium heat.
simmer · ~15 min
Cover and cook on low heat.
Once most of the surface water is reduced, cover the pan tightly and cook on very low heat until the rice is tender and the liquid is absorbed.
TIPDo not stir while the rice cooks or the grains can break and turn sticky.
rest · ~10 min
Rest the biryani off the heat.
Turn off the heat and let the biryani rest, covered, for 10 minutes so the grains finish steaming and the flavors settle.
serve
Fluff gently and serve hot.
Open the pan, fluff the rice carefully from the sides, and serve the muttai biryani hot with one egg in each portion.

PRO TIPS

What to keep in mind.

7 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-chili coating sticks instead of sliding off.
2
Use a heavy-bottomed pan with a tight lid to prevent the bottom layer from scorching during the low simmer.
3
Whisk the yogurt well and lower the heat slightly before adding it, so it blends into the masala without splitting.
4
Cook the tomatoes until the oil starts to separate; that means the masala is concentrated enough to flavor the rice properly.
5
After adding hot water, stir only once gently; repeated stirring will break the soaked basmati and make it clump.
6
Resting the biryani for the full 10 minutes is key, because the trapped steam finishes cooking the center grains evenly.
7
If storing leftovers, cool quickly and refrigerate within 2 hours; reheat with a spoonful of water to loosen the rice.