Thalaserry Egg Biryani
Updated: Nov 25, 2020
Biryani across India has so many variations. But I personally find, Kerala has so many of them based on the different regions. 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.
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
1tbsp cardamom powder
one tbs fennel seeds
salt as per taste
2tbs chopped mint
2tbs chopped cilantro
Ingredients for rice
500gm jeerakasala rice 2tbs ghee
4-5 green cardamom
4-5 black pepper corns
1tsp coriander seeds
3-4 small bay leaves
3 cups hot water
salt to taste
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 and drained (20mins)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.Add 1tbsp cardamom powder and bring to a boil.
6 - now add the boiled eggs and cover the eggs well with masala.
Dum Method: (LOWEST FLAME)
1 - Top the eggs with the partially 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.
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