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Malabar egg 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.
Course Main Course
Recipe Cuisine Indian
Keyword Malabar Kerala Egg Biryani
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 3 people
Author Sukanya Ghosh

Recipe Ingredients

  • 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

Recipe Instructions

Roast the eggs

  1. 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

  1. 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.
  2. 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.
  3. Once the sliced onions are browned evenly, add the above hand pounded onion-ginger-garlic to the pan.
  4. Keep frying till the rawness disappear and everything comes together.
  5. Add all the spices, green chillies and grated coconut except Kerala garam masala and fry it nice and good.
  6. Add carrots now if you are using. Mix it well.

Prepare the rice

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

Assembling the Biryani

  1. 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.
  2. Add onion -coconut masala paste to the pot.
  3. Stir in the rice and mix it very well.
  4. Now gently place the roasted eggs over the bed of rice, sprinkle roasted cashews, raisins.
  5. Sprinkle Kerala garam masala over it.
  6. Stir in the coconut milk.
  7. Add more water just enough to cover the biryani. You will roughly need another 1 1/2 cups water.
  8. Stir in the finely chopped coriander and mint leaves.
  9. Close the lid tightly and steam cook for 15 more minutes till done.
  10. Once done, open the lids, gently stir the biryani.
  11. Serve immediately.

Recipe Notes

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.