Egg Biryani Thattukada Style

Sometimes when you want a quick biryani without much effort, then this street style egg biryani is perfect for those days. Thattukada Style mutta biryani is made by tossing fluffy basmati rice, boiled eggs, onions, tomatoes and aromatic spices together in one pot. This recipe is easy to make and works great with leftover rice. Serve this egg biryani hot with onion raita, chicken 65 or mirchi ka salan for an irresistible meal. 

Egg Biryani Thattukada Style

A quick fix biryani recipe which involves very less efforts but the taste is pretty amazing. It can make a great lunch box recipe for your kids or you. Totally yum. Along with some cooling onion raita, this biryani taste amazing.

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• About Street Style Egg Biryani
• Ingredients
• Step by Step Pictures
• Expert Tips
• FAQ 
• 📖 Get Recipe

About Street Style Egg Biryani

For this road style egg biryani, long grain basmati rice works best because the grain stays fluffy and separate. But don't worry, if you have any leftover regular sona masoori rice, it works perfectly too. 

The main flavour of this biryani comes from green chilli and garam masala powder, which give the dish its warm aroma and mild heat.Every ingredient is tossed together in a pan, which gives the rice its aroma and delicious street style flavour. 

This easy egg biryani is perfect for busy days, lunch boxes or when you want a quick and satisfying meal. The combination of rice and boiled egg makes the dish filling and it is also rich in protein, so you don't really need any side dishes. 

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Try not to add too many tomatoes, eventually it may turn the dish tasting like tomato rice. If you like, you can also include vegetables like carrot, beans or even some cooked chicken for extra flavour and taste. But honestly, this egg biryani tastes amazing just the way it is made. 

Ingredients

• Egg : Boiled eggs are a great source of protein and make this biryani filling. Slit the boiled eggs before adding to the masala, this helps them to absorb spices well. 
• Basmati rice : Basmati rice is a long grain rice that has a fragrant aroma. When cooked, the grains stay separate and fluffy, giving the biryani its perfect texture. 
• Whole spices : Spices like bay leaf, black pepper, cloves, cardamom, cinnamon, fennel seeds and cumin seeds are sizzled in the hot oil. These spices release their strong aroma and add deep flavour to the rice. 
• Onion & Tomato : Onion and tomato form the body of the biryani. Saute them until golden and soft to make a thick, flavourful base that coats well with rice and egg. 
• Ginger garlic paste : Ginger garlic paste adds fresh aroma and rich, savoury taste to the rice. 
• Spices : Spice powders like chilli powder, turmeric powder and garam masala powder are added to give the rice its color and warm aromatic flavour that makes the biryani taste rich. 
• Mint & Coriander leaves : These herbs are essential to give the biryani a classic aroma and fresh flavour. 
• Curd / Yogurt : Curd adds little sourness that balances the heat flavours.

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Step by Step Pictures

Cooking Rice

1)Wash and soak basmati rice for 30 mins. Bring lots of water to a full boil, add salt. Add soaked rice to the pot of water, simmer the flame and cook for 10 minutes until the rice is cooked completely. Strain the rice and set aside to cool completely.

Frying Eggs

2)Heat oil in a kadai, add in boiled egg and fry till golden.

3)Keep flipping over and cook until golden brown.

Tempering

4) In the same oil along with the eggs, Now add in the whole spices and let it sizzle. I am using pandan leaves. Instead of this you can use bay leaf.

5)Add the whole spices into the oil and fry on medium heat.

6)Add in onions and chillies and cook till golden.

7)Cook onions till golden brown.

8)Add in ginger garlic paste and mix well. Saute until raw smell leaves.

9)Add in tomatoes, coriander, mint and mix well.

10)Add in spice powders into the eggs and tomatoes.

11)Add in curd and mix well.

12)Add in salt.

13)Cook all together till the masala thickens.

14)Add in cooked rice.

15)Toss on high heat until it is well combined.

16)Add in lemon juice.

17)Add in coriander leaves and mint leaves and mix.

18)Serve hot.

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Expert Tips

Cooled rice : Always use rice that has cooled down. Freshly cooked hot rice can become mushy when mixed with the masala.

Grind fresh masala paste : For a strong street style flavour and kid friendly version, grind chillies, ginger, garlic and whole spices into a smooth paste and add it to the base. This is also a great way to make tasty biryani. 

Quick cooking : To save time, pressure cook the rice instead of boiling it. Use 1.5 cups of water for every 1 cup of rice and cook for 1 whistle. This ensures perfectly cooked long and fluffy grains. 

Storage : Store the leftover egg biryani in an airtight container for up to 3 days in the refrigerator. 

Serving : Serve this street style egg biryani hot with onion raita, chicken curry or chicken 65 for a comforting meal. 

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FAQ 

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