Egg Biryani

This is a very easy Egg (muttai) biryani done in the pressure cooker. But instead of just serving the biryani with boiled eggs, this recipe gives the boring eggs a twist. The eggs are stuffed and then pan fried. This is a very easy recipe that can be done within an hour from start to finish. Here is how to do it.

A quick biryani tip: One important thing to do for any biryani is to gently wash the rice and soak it in lots of water for at-least 20 minutes. It helps in keeping the rice grains from becoming starchy and mushy later. So before starting to cook, soak the rice and then move on with the other steps.

Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. I added star anise too. If you want a rich biryani, you can substitute ghee instead of oil or use a combination of both. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.

Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry. Do not cook on high flame or the mixture will burn on the sides.

Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minutes.

Add in the water. For every cup of rice used, add 1.5 cups of water. We used 2 cups of rice. So add 3 cups of water. Let it come to a boil. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

Now the eggs. Here is how to boil the eggs the correct way. Adding the eggs in hot water will help in easy peeling of eggs later on. Always start the eggs in hot boiling water.

Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. The little tart and smooth mayonnaise works so well when frying eggs. Mix everything well.

Fill the yolk mixture onto the halved eggs. Set aside.

Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.

Serve the biryani with fried eggs.

For the Biryani

• 2 Tablespoon Oil
• 2 Bay leaves
• 2 Cardamom
• 3 Cloves
• 2 Sticks Cinnamon
• 1 Star Anise (optional)
• 3 Red Onions, sliced
• 10 Cloves Garlic
• 2 inch piece Ginger
• 4 - 5 green chillies
• 3 Tomatoes, chopped
• 2 Teaspoon Salt
• 1/2 cup Mint leaves, chopped
• 1/2 cup Coriander leaves, chopped

Rice

• 2 cups Basmati rice
• 3 cups Water

For the Stuffed Eggs

• 4 Eggs (hard boiled)
• 1 Green Chilli
• a pinch of Salt
• 2 teaspoon Milk
• 1 teaspoon Mayonnaise
• 2 sprigs Coriander leaves, chopped
• 1 teaspoon Oil for frying the eggs

For the biryani

1. Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. Add star anise if using. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.
2. Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry.
3. Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minute.
4. Add in the water. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

For the Stuffed Eggs

1. Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. Mix well. Fill the yolk mixture onto the halved eggs. Set aside.
2. Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.
3. Serve the biryani with fried eggs.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Main Dish
• Cuisine: Tamilnadu

For the Biryani

• 2 Tablespoon Oil
• 2 Bay leaves
• 2 Cardamom
• 3 Cloves
• 2 Sticks Cinnamon
• 1 Star Anise (optional)
• 3 Red Onions, sliced
• 10 Cloves Garlic
• 2 inch piece Ginger
• 4 - 5 green chillies
• 3 Tomatoes, chopped
• 2 Teaspoon Salt
• 1/2 cup Mint leaves, chopped
• 1/2 cup Coriander leaves, chopped

Rice

• 2 cups Basmati rice
• 3 cups Water

For the Stuffed Eggs

• 4 Eggs (hard boiled)
• 1 Green Chilli
• a pinch of Salt
• 2 teaspoon Milk
• 1 teaspoon Mayonnaise
• 2 sprigs Coriander leaves, chopped
• 1 teaspoon Oil for frying the eggs

For the biryani

1. Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. Add star anise if using. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.
2. Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry.
3. Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minute.
4. Add in the water. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

For the Stuffed Eggs

1. Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. Mix well. Fill the yolk mixture onto the halved eggs. Set aside.
2. Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.
3. Serve the biryani with fried eggs.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Main Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/egg-biryani-muttai-biryani-in-pressure-cooker/

Coriander Chicken curry – we call it as pacha kozhi kurma. This is an extremely simple recipe and can be put together in less than 45 minutes. The poppy seed paste (khus khus) added at the end adds an unique aroma. This is very popular in the pollachi / udumalpet region of Kongunad. Here is how to do the recipe.

Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add the paste to the chicken pieces and mix well to coat. Set aside. Traditionally, the chicken is not marinated. But I like to do it this way. Let it marinate for 10-15 minutes.

Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft. Add in the chicken mixture to the pan.

Cover the pan and cook the chicken gravy on medium flame for 4 whistles in the pressure cooker. Do not cook on high heat as the chicken can burn at the bottom. Switch off the flame and wait for the pressure to release naturally.

Now we need to make a spice paste. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy.

Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.

Serve with rice or chapati.

To be ground to paste

• 1 big bunch, 15-18 sprigs coriander leaves
• 5 green chillies
• 8 cloves garlic
• 2 inch piece ginger
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 500 grams chicken with bone, cut into small pieces

Other Ingredients

• 2 teaspoon oil
• 3 red onions, chopped fine
• 1 cup thick coconut milk

Spice paste

• 2 teaspoon poppy seeds (khus khus)
• 2 cardamom
• 2 cloves

1. Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
2. Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
3. Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
4. Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
5. Serve with rice or chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: Tamilnadu, Kongunad