Healthy Recipe
Egg biryani is a beloved dish across India, but the Kerala style version stands out with its unique blend of spices, coconut, and fragrant rice. Rooted in the rich culinary traditions of the Malabar region, this biryani reflects the state’s love for spices and its influence from Arab and Mughal traders. Unlike the North Indian versions that use curd-based marinades and heavy garam masala, Kerala-style egg biryani leans into fresh herbs, coconut oil, and whole spices, creating a distinct taste that is both comforting and aromatic.
The magic of this biryani lies in the layering and the subtle use of traditional ingredients. Typically made with Jeerakasala or Kaima rice short-grain and highly fragrant—it absorbs the flavors of the masala beautifully without turning mushy. However, basmati rice can also be used as a substitute if Kaima is unavailable.
To prepare this dish, hard-boiled eggs are first shallow-fried in turmeric and red chili powder until they develop a slight crust. This not only adds texture but also enhances the flavor of the eggs. The masala is then prepared using sliced onions caramelized in coconut oil, ginger-garlic paste, green chilies, chopped tomatoes, and fresh herbs like coriander and mint leaves. A blend of spices—fennel seeds, cinnamon, cloves, cardamom, and a touch of garam masala—adds depth to the flavor profile.
What sets Kerala egg biryani apart is the optional addition of coconut milk or grated coconut, which provides a subtle sweetness and richness. The rice is cooked separately with a few whole spices and layered with the egg masala in a heavy-bottomed pot or a handi. Between the layers, fried onions (birista), chopped herbs, and a few spoons of ghee are added for extra aroma. The final dum (steaming process) melds all the flavors together, making every bite rich and delicious.
Served hot with raita, pappadam, and a tangy lemon pickle, Kerala-style egg biryani is not just a meal but a celebration of regional flavors. Whether enjoyed on a festive occasion or a weekend family lunch, this dish captures the essence of Kerala’s culinary heritage in the most satisfying way.
For those who love experimenting with traditional recipes, this egg biryani is a must-try. It’s simple enough for home cooks yet rich enough to serve at gatherings, offering a wholesome and fulfilling experience with every mouthful.
Ingredients (Serves 4)
For the Rice:
- 2 cups Kaima/Jeerakasala rice or Basmati rice
- 4 cups water
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon stick
- 2 green cardamoms
- Salt to taste
For the Eggs:
- 6 hard-boiled eggs
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- Salt and oil for frying
