Egg Biryani Thattukada Style

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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.

Biryani is a mixed rice dish popular among Indian subcontinent Muslims. It is made with Indian spices, rice, and usually some type of meat or, in some cases, no meat, as well as eggs and potatoes. The name comes from the Persian word beryā(n) which means fried or roasted.

What does biryani taste like?

Biryani has a distinct savoury flavour. This is accomplished by frying onions and other Indian spices such as garam masala before adding the rice. Before adding rice and liquid, the other ingredients, such as meat, are also fried in these spices.

Who invented biryani?

According to historian Lizzie Collingham, modern biryani evolved in the royal kitchens of the Mughal Empire (1526–1857) and is a hybrid of Indian spicy rice dishes and Persian pilaf.

What are the two types of biryani?

Biryanis are traditionally divided into two types: Pakki, which consists of cooked meat combined with half-cooked rice and further cooked, and Katchi, which consists of raw mutton pieces marinated in yoghurt and spices and cooked with uncooked rice.

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Coconut Milk Veg Biryani
Simple Veg Biryani
Herb Veg Biryani
Cabbage Soya Chunks Biryani
Wheat Rava Biryani

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I made this yesterday in my mom's place, my sissy friend dropped by. So i cooked this along with a  herb paneer curry and raita and it certainly hit the spot.

Ingredients for Street Food Style Egg Biryani Recipe :

• Oil - 4 tblspn
• Eggs - 3   hard boiled
• Basmati Rice - 1 cup cooked
• Onion - 1 large sliced thinly
• Green Chilli - 2 slit
• Ginger Garlic Paste - 1 tblspn
• Tomatoes - 1 small sliced thinly
• Curd / Yogurt - ½ cup
• Mint Leaves - ¼ cup chopped
• Coriander leaves - ¼ cup chopped
• Chilli Powder - 2 tsp
• Turmeric Powder - 1 tsp
• Garam Masala powder - 2 tsp
• Lemon Juice to taste
• Salt to taste

Basmati Rice:

To attain the best results, the basmati rice should be fragrant and long-grained. The best results will come from aged basmati rice.

Garam Masala Powder:

The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.

Eggs :

Hard-boiled eggs are cooked so that both the egg white and yolk solidify, whereas soft-boiled eggs may leave the yolk and, in some cases, the white partially liquid and raw.

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Hope you will give this a try and let me know how it turns out for you..

How to Make Thattukadai egg biryani

1. Wash and soak basmati rice for 30 mins. Now Cook rice and set aside. i use 1.5 cup of water for 1 cup of rice.
2. Heat oil in a kadai, add in boiled egg and fry till golden. Now add in the whole spices and let it sizzle.
3. Add in onions and chillies and cook till golden.
4. Add in ginger garlic paste and mix well.
5. Add in tomatoes, coriander, mint and curd and mix well.
6. Add in spice powders and salt and mix well. Cook till it thickens.
7. Add in rice and toss well. Now add lemon juice and more coriander leaves.
8. Serve hot.

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If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Egg Biryani Thattukada Style Recipe | Thattukadai Muttai Biryani Recipe

Egg Biryani Thattukada Style with Step by Step Pictures. This is a fast and easy way to make egg biryani or muttai biryani street style. The biryani can be made using cooked basmati rice and in less than 30 minutes.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course

Cuisine Indian, South Indian

Servings 4 servings

Ingredients

  

1x2x3x

• ▢ Oil - 4 tblspn
• ▢ Eggs - 3 hard boiled
• ▢ Basmati Rice - 1 cup cooked
• ▢ Onion - 1 large sliced thinly
• ▢ Green Chilli - 2 slit
• ▢ Ginger Garlic Paste - 1 tblspn
• ▢ Tomatoes - 1 small sliced thinly
• ▢ Curd / Yogurt - ½ cup
• ▢ Mint Leaves - ¼ cup chopped
• ▢ Coriander leaves - ¼ cup chopped
• ▢ Chilli Powder - 2 tsp
• ▢ Turmeric Powder - 1 tsp
• ▢ Garam Masala powder - 2 tsp
• ▢ Lemon Juice to taste
• ▢ Salt to taste
• ▢ Whole Spices:
• ▢ Bay Leaf - 1
• ▢ Black Pepper - 1 tsp
• ▢ Cloves / Krambu - 5
• ▢ Cardamom / Yelakai - 3
• ▢ Cinnamon / Pattai - 1 small piece
• ▢ Fennel Seeds - 1 tsp
• ▢ Cumin Seeds - 1 tsp

Instructions

 

• ▢
  Wash and soak basmati rice for 30 mins. Now Cook rice and set aside. i use 1.5 cup of water for 1 cup of rice.
• ▢
  Heat oil in a kadai, add in boiled egg and fry till golden. Now add in the whole spices and let it sizzle.
• ▢
  Add in onions and chillies and cook till golden.
• ▢
  Add in ginger garlic paste and mix well.
• ▢
  Add in tomatoes, coriander, mint and curd and mix well.
• ▢
  Add in spice powders and salt and mix well. Cook till it thickens.
• ▢
  Add in rice and toss well. Now add lemon juice and more coriander leaves.
• ▢
  Serve hot.

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