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Thalaserry Egg Biryani

Biryani across India has so many variations. But I personally find, Kerala has so many of them based on different region. And all are so unique. Today I have tried out Thalaserry Biryani with eggs. A simple recipe but the end result is fantastic


When you think Kerala, it is but obvious to think nature. Keeping that in mind, I cooked the biryani in a clay pot. It was a very unique taste that got infused with biryani, You can surely cook this biryani in a normal pot and still enjoy the taste


You have to be very generous with ghee here which is one of the key ingredients for this flavorful biryani

Thalaserry Egg Biryani

Ingredients for egg masala:

05 hard boiled eggs, peeled and kept aside

one onion sliced

one tomato chopped

2tbs ginger-garlic-green chili paste

half tbs Kashmiri chili powder

half tbs turmeric powder

half tbs coriander powder

one tbs fennel seeds

salt as per taste

2tbs chopped mint

2tbs chopped cilantro

2tbs yoghurt

2tbs oil


Ingredients for rice

2tbs ghee

4-5 green cardamom

3-4 cloves

4-5 black pepper corn

1tsp coriander seed

3-4 small bay leaves

3 cups hot water

salt to taste


Additional -

One onion that is browned for garnishing

2tbs almond and 2tbs raisins

one thick rolled chapati dough


Method for rice:

1- Add ghee in a pan. once heated fry the almond and raisins and keep aside

2 - In the same ghee add onions and cook until they are brown, keep aside

3 - In the same pan, add all the dry spices under the rice ingredient and cook until fragrant

4 - Now add the soaked rice, half of almonds-raisins and fry for 3-4 minutes or until the moisture is off

5 - Add 3 cups hot water, salt and cook until the rice is 80% cooked. Turn off heat, fluff the rice and keep aside

Method for egg masala

1 - In a clay pot add cooking oil. Once heated, add sliced onion and fry until it is translucent

2 - Next add ginger garlic green chilies paste and fry until raw smell is off

3 - Now add chopped tomato and cook for 3-4 mins

4 - add chili powder, turmeric powder, coriander powder, fennel seeds and salt. cook for 3-4 mins. if the masala is too dry, add 2tbs water and cook until tomatoes are disintegrated

5 - Next add chopped mint and cilantro, Add 2tbs yogurt and mix well and bring a boil

6 - now add the boil eggs and cover the eggs well with masala


Dum Method: (LOWEST FLAME)

1 - Top the eggs with the partial cooked rice, garnish with left over almonds, raisins, browned onions, some mint and cilantro

2 - Cover with a thick rolled chapati dough, seal the edges so steam doesn't escape

3 - Cook in low heat for 20mins. once done, let it rest for 20mins, then cup open the chapati dough and ready to serve


If you would like to watch the video recipe then click below and do subscribe to my channel


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