Introduction:

 

I still remember the first time I savored Chettinad Egg Biryani. It was during a family gathering, and my uncle proudly presented this aromatic dish. The spicy fragrance of Chettinad masala filled the air, and I couldn't wait to dig in. The perfect blend of flavors and textures from the soft, boiled eggs and fragrant basmati rice made it an instant favorite. The experience of enjoying this dish with loved ones made it even more special.

 

Since then, I’ve made it a tradition to cook Chettinad Egg Biryani for special occasions. The joy of seeing everyone’s delighted faces when they take their first bite is simply irreplaceable. Today, I'm excited to share this delightful recipe with you, ensuring that you can recreate that memorable experience in your own home.

 

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Ingredients of Egg Biryani

 

• Biryani Rice: 250 gm, soaked
• Whole Spices:
  • 2 Bay Leaves
  • 2 Cinnamon Sticks
  • 3 Cloves
  • 1 tsp Salt
• Cooking Oil: 2 tbsp
• Additional Whole Spices:
  • 1 Cinnamon Stick
  • 2 Big Cardamoms
  • 3 Green Cardamoms
  • 5 Cloves
  • 1 tsp Peppercorns
  • 1 Bay Leaf
• Onions: 3, chopped
• Curry Leaves: 10
• Ginger Garlic Paste: 1 tbsp
• Ground Spices:
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 1 tsp Red Chilli Powder
  • 1 tsp Coriander Powder
• Tomatoes: 1 cup, chopped
• Desiccated Coconut Powder: 2 tbsp
• Chettinad Masala Powder: 1 tsp
• Green Chillies: 2, slit

 

 

Egg Treatment:

• Cooking Oil: 1 tsp
• Ground Spices:
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • 1 tsp Chettinad Masala Powder
• Hard Boiled Eggs: 6
• Salt: to taste

 

For Layering:

• Chopped Coriander: 1 tsp
• Chopped Mint: 1 tsp
• Fried Onion: 2 tsp
• Edible Red Colour: Few drops
• Chettinad Masala Powder: 1 tsp
• Atta Dough: for sealing

 

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Instructions of Egg Biryani

 

Step 1: Prepare Biryani Rice

Soak and Cook the Rice:
Soak the biryani rice in water for at least one hour. In a large vessel, heat sufficient water and add bay leaves, cinnamon sticks, cloves, and salt. Bring the water to a boil. Add the soaked rice and cook until it’s 70% done. Drain the rice and set it aside.

 

Step 2: Prepare the Eggs

Boil and Season the Eggs:
Boil the eggs until hard-boiled, then peel and set aside. In a separate pan, heat 1 tsp of oil. Add turmeric powder, red chilli powder, Chettinad masala powder, and salt. Gently add the boiled eggs and sauté until they are crisp on all sides. Set the seasoned eggs aside.

 

Step 3: Prepare the Gravy

Cook the Masala:
In a thick-bottomed pan, heat oil and add cinnamon, big cardamoms, green cardamoms, cloves, peppercorns, and a bay leaf. Let the spices crackle. Add the chopped onions and sauté until they turn golden brown. Stir in the curry leaves and ginger-garlic paste, and cook for a few minutes. Add turmeric powder, red chilli powder, salt, and coriander powder. Mix well. Next, add the chopped tomatoes and cook until the mixture becomes pulpy. Finally, stir in the desiccated coconut powder and Chettinad masala powder, ensuring everything is well combined.

 

Step 4: Layering the Biryani

Layer the Ingredients:
Remove half of the masala from the vessel along with the eggs. Layer 50% of the cooked rice in the vessel, then add a layer of the reserved masala and the eggs. Repeat this process with the remaining rice, masala, and eggs. Top with fried onions, chopped mint, chopped coriander, a few drops of edible red food color, and Chettinad masala powder. Seal the vessel with the atta dough.

 

Step 5: Dum Cooking

Cook on Low Flame:
Close the lid tightly and place the vessel on a slow flame to cook on dum for 15 minutes.

 

Step 6: Serve

Garnish and Enjoy:
After 15 minutes, carefully open the lid, and your Egg Biryani is ready to serve. Garnish with fresh herbs and enjoy!

 

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About the Recipe:

 

Chettinad Egg Biryani is a unique dish that highlights the flavors of the Chettinad region of Tamil Nadu, renowned for its rich culinary heritage. This biryani is characterized by the use of a special spice mix called Chettinad masala, which consists of ingredients like star anise, black pepper, and whole red chilies. The blend is unique, giving the dish its signature taste.

 

In this recipe, we use basmati rice that has been soaked for an hour and then cooked to perfection. The cooking process is essential; the rice is parboiled to about 70