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Mutta Biriyani – Egg Biriyani Kerala Style

2014-02-02
Mutta Biriyani - Egg Biriyani Kerala Style
  • Yield : 300 gms
  • Servings : 3 person
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

Egg Biriyani Recipe / Kerala Style Mutta Biriyani recipe is simple, delicious and yet another different variety of Biriyani.

Before I go into the details of how I made this Mutta Biriyani / Egg Biriyani, I must admit that I am stunned guys. Stunned that I never thought of making such a wonderful dish.

I have cooked the biriyani rice in the biriyani gravy itself as all the masala got sticked fully on the rice which added the special taste to the rice.

Important point to note: You should make a note that usually we cook rice in a proportion of one glass rice boiled with 2 glass water. Here for the Mutta Biriyani / Egg Biriyani recipe we should use only one and quarter glass water per glass of rice as we are adding additional quarter glass of yoghurt in the gravy.

Ingredients

  • Basmati Rice - 2 cup (Nellara Jeerakashala Neychoor Ari)
  • Boiled Water - 3 glass
  • Boiled Eggs - 4 nos (Kozhi Mutta)
  • For Preparing the Gravy
  • Garlic Paste - 1 tbsp
  • Ginger Paste - 1 tbsp
  • Green Chilli - 5 nos
  • Onion - 2 nos (Chopped)
  • Tomato - 2 nos (Chopped)
  • Yoghurt - ½ Glass
  • Red Chilli Powder - ½ tbsp
  • Turmeric Powder - ¼ tbsp
  • Chopped Mint Leaves - ¼ Cup (Adjust as per your taste)
  • Chopped Coriander Leaves - ¼ Cup (Adjust as per your taste)
  • Cinnamon (Karugapatta) - 5 piece
  • Cardamom (Elakka) Seeds - 5 piece
  • Cloves (Grambu) - 5 piece
  • Dry Bay Leaf - 1 no
  • Corn Oil - 3 tbsp
  • Ghee - 3 tbsp (I have used Amul Ghee)
  • Salt to taste
  • For Garnishing Biriyani
  • Onion 1 no (Chopped)
  • For garnishing the Mutta / Egg (Optional but adds more taste)
  • Ghee - ¼ tbsp
  • Red Cilli Powder - 5 Pinch
  • Turmeric Powder - 2 Pinch
  • Coriander Powder - ¼ tbsp
  • Fennel Seed Powder - 3 Pinch
  • Salt - 2 Pinch

Method

Step 1

We will be cooking the rice in the gravy. To prepare the gravy, make a paste of ginger, garlic and green chilli. Wash the rice and allow the water to drain from the rice. Keep the washed rice aside. Keep water for boiling.

Step 2

Heat corn oil and ghee together in a pan. Fry and keep aside the chopped onion for garnishing once the Mutta Biriyani / Egg Biriyani is cooked.

Step 3

In the same oil add ginger-garlic-green chilli paste and saute for a minute. Add chopped onion and saute until the onion become translucent. Then add chopped tomatoes and saute well. Once all the ingredients are sauted well add chilli powder and turmeric powder followed by chopped mint, coriander leaves, cinnamon (karugapatta), cardamom (elakka) seeds, cloves (grambu) and dry bay leaf. Mix well and allow to cook for a minute.

Step 4

Add yoghurt to step 3 gravy and mix well. Adjust salt. Allow the yoghurt gravy to boil for 1 more minute.

Step 5

Add rice to the gravy and mix well. Then add boiled water and give a good stir to the gravy and rice mixture in water. Adjust salt as per your taste.

Step 6

Keep the pot on the lowest possible flame and close the lid. Allow the rice to cook slowly. Usually in 10 minutes your rice will be cooked with no more visibility of water in the pot.

Step 7

Tip - Meanwhile the rice is cooking, take a pan and heat ghee. Add all items for garnishing the egg and saute it for 10 seconds. Parallely make light slit on the boiled eggs. The slits on the egg will help the masala to stick on the egg completely and adds more taste to your Mutta Biriyani / Egg Biriyani. Add eggs to masala and saute for 1 minute. Then switch of the flame and keep in the same pan until the rice is cooked.

Step 8

Once the rice is cooked add garnished eggs to cooked rice and mix well. Take care that your eggs does not break while you are stirring. keep it on possible lowest flame for 1 more minute and serve hot after garnishing with fried onions!!!

Step 9

Yummy Mutta Biriyani / Egg Biriyani is ready to eat. Try this recipe and give your comments.

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Ryhana

Cooking is a passion to me,..

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