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Malabar (Thalassery, Kerala) Style Egg Roast Biryani / Indian Egg Biryani For Kids

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Malabar style egg biryani –  the oomph of fragrant short-grained rice slathered in desi ghee, the roasted hard boiled eggs that simply amp up the nutritional profile, the goodness of rich and sweet coconut milk that lends an unusual and exotic touch to the biryani, and few veggies, especially if you are making it for kids, thrown in good measure to balance out everything.

Have you ever wondered what makes biryanis and pulaos so special? These are no doubt the best ever one pot meal, known to us, but they are also beautifully balanced up with right set of nutritional values. A beautiful and perfect balance of carbs and proteins, together with oomph and oodles of raw and fresh salad, a bowl of probiotic yogurt that equilibrate every equation and sets everything right towards a healthy meal platter.

Have you checked our jackfruit biryani? Its so good.

malabar kerala egg biryani recipe

Malabar biryani also tells an unusual story of fragrant and aromatic bowl of rice seeped in history that tells the stories of traders, invaders and conquerors, when flavours were traded away in favour of local taste and cultural preferences. When Arab traders first landed on the beautiful and serene coast of Malabar, they were no doubt besotted with the lushful serenades of the Malabar coast, but they also fell in love with the luxuriant coconut milk that brings such a delicate flavour to the dish, so contrasting and divergent from the robust flavours of highly aromatic spices that they were familiar with.

A light kiss of special garam masala or biryani masala, the delectable richness of coconut milk, the fragrant short grained jeera kasala rice from verdant Waynad, and melange of other aromatic spices, liberal use of coriander and mint leaves, this Malabar biryani also known as Thalassery biryani needs no exotic saffron and basmati rice for that regal touch. Its so earthy, captivating, yet so exclusive with a culinary individuality of its own and can enchant any biryani aficionados in its own way.

Is this the recipe of authentic Malabar Biryani?

Traditions transgressed through time. Cultural influences lefts their indelible mark on the food and the traditions. So, with reference to that, authenticity divulges, and flavors migrates slowly towards more uniformity. However, the best one can do is to read the books The Suraini Kitchen old texts written passionately on the history and cuisine of the region. Which I did, and what I had experienced during my visit to Thalassery. This recipe speaks and celebrates those joyful moments.

Haven’t heard of egg biryani before? If you like me, a biryani puritan (few years ago, till my perception get a paradigm shift) you will probably laughed at this. At the same time, there is no harm in accepting this egg biryani, which is so good, an instant hit with the kids, and an absolute winner by every measure.

Does the traditional biryani recipe uses coconut? Even with in the same region, the flavours transgressed from coast to hills and hinterlands. Stark and contrasting flavours of Moplah community exists in peaceful harmony with the Syrian Christian community since ages. Hence, some recipes uses coconut milk Dabur Coconut Milk while others don’t. But coconut milk imparts a delectable and subtle touch to this biryani and that makes Malabar biryani stands out from the rest.

What I did different here? First, I have added carrots here, you can add green peas too. This is just an effort to make this biryani more wholesome, especially if you are making it for kids. Else, you can skip altogether the veggie part.

Second, I have added grated coconut here. It dose adds vibrancy to the biryani. If you do not want to add grated coconut, you can skip this part too.

Third, usually a green paste of green chilies, coriander and mint is used here, which gives a distinct greenish tinge or hue to the biryani, very unique from its north Indian biryani. I have skip that part because my three year old is not so comfortable with the greenish hue of food.

Adding mint and coriander leaves in biryani is very region specific and most of the south Indian biryanis conforms to that. Just like this Hyderabadi Keema Biryani.

Fourth, I have used fragrant basmati rice Kohinoor Aged Basmati Rice, instead of traditional jeerakasala rice. If you get hold of a good variety of that rice, please use that.

Fifth, I have added raw rice and masala paste and eggs together, following the kacchi style of making biryani. This saves time. You can make them separate, and then layer them in the pot. Layer of pre-cooked rice alternating with roasted eggs and masala paste, and then cooked in dum style. This is more of a traditional approach.

indian egg anda biryani recipe

Malabar Style Egg Roast Biryani / Indian Egg Biryani For Kids

Malabar Style or Kerala Egg Roast Biryani / Indian Egg Biryani For Kids. One pot meal for kids.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: Malabar Kerala Egg Biryani
Servings: 3 people
Author: Sukanya Ghosh


  • 4 Boiled Eggs, hard boiled
  • 2 cups Basmati Rice :
  • 1 Sliced Onion:
  • 1 Onion, small cut into cubes
  • 2 tbsp Ginger, cut into small cubes
  • 5 Garlic cloves
  • 2 Green Chillies ,slit from the middle
  • 2 Carrots, optional, for kids, cut into baton
  • 10-12 Cashews cut into halves
  • 15-20 Raisins
  • 2 tbsp Coriander Powder :
  • 1 tbsp Cumin Powder
  • 1 tsp Turmeric Powder
  • 1 tbsp Cumin Seeds
  • 1 tsp Red Chilli powder
  • 2 tsp Kerala Garam Masala Powder , see note
  • 5-6 Black Peppercorns
  • 2 Bay leaves
  • 5-6 tbsp Grated Coconut
  • 1 cup Coconut Milk : 1 cup diluted
  • Oil and Ghee as required
  • Salt as per taste
  • Coriander leaves : a handful
  • Mint leaves : 1-2 sprig


Roast the eggs

  • In a pan, heat some ghee, temper it with cumin seeds. Once the seeds starts spluttering, add the peeled hard boiled eggs in it. Sprinkle pinch of salt, turmeric and chilli powder and keep frying it till the eggs gets a golden color. Fry the cashews in the same pan. Keep them aside for later use.

Frying the masalas

  • In the same pan, heat some oil around 3 tbsp and fry the sliced onions till they are nicely brown. This will take some 10 minutes if you are using metal pans.
  • Meanwhile, coarsely hand pound the cubed onions, cubed ginger and garlic in a mortar and pestle. We do not need a fine paste, hence do not use a mixer for this.
  • Once the sliced onions are browned evenly, add the above hand pounded onion-ginger-garlic to the pan.
  • Keep frying till the rawness disappear and everything comes together.
  • Add all the spices, green chillies and grated coconut except Kerala garam masala and fry it nice and good.
  • Add carrots now if you are using. Mix it well.

Prepare the rice

  • Wash the rice properly with few changes of water. Drain the water completely and pat it dry with kitchen towel.
  • In a separate pan, heat some ghee and lightly toast the rice till it leaves beautiful aroma.

Assembling the Biryani

  • In a wide bottom pot (use the one that has close fitting lid), warm up some ghee around 1 tablespoon. Sprinkle few black pepper corns and bay leaves.
  • Add onion -coconut masala paste to the pot.
  • Stir in the rice and mix it very well.
  • Now gently place the roasted eggs over the bed of rice, sprinkle roasted cashews, raisins.
  • Sprinkle Kerala garam masala over it.
  • Stir in the coconut milk.
  • Add more water just enough to cover the biryani. You will roughly need another 1 1/2 cups water.
  • Stir in the finely chopped coriander and mint leaves.
  • Close the lid tightly and steam cook for 15 more minutes till done.
  • Once done, open the lids, gently stir the biryani.
  • Serve immediately.


Kerala garam masala powder : dry roast 1 tsp fennel seeds, 2 tsp black peppercorn, 1tsp cloves, 3 tsp green cardamom, small cinnamon stick, half star anise. Grind them to a fine powder and add few pinches of nutmeg powder to it.

Can we use this recipe for making chicken, fish, mutton or veg birayni? Yes, absolutely. This is just a base recipe of Malabar biryani that can be followed for making fish, chicken or mutton variant of Malabar biryani.

Craving for some Lucknowi Mutton Biryani now? We too.


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