Celebrating a Century with Chettinadu Egg Biryani – Egg Biryani South Indian Style Recipe

There are recipes for Biryani and then some!! Each one with their own ‘authentic’ one…passed on from generations….some secret…some not so much…..i wont make any such claims….this one is again the child of convenience…..dressed up a bit and mostly adaptations of the many “secret recipes” I have heard!! K loves what he calls “chettinad biryani / madras biryani / black biryani” depending on his mood….and this is a perfect one dish meal to fit this description……served hot with raitha…..earn yourself a lazy weekend and serve lunch / brunch fit for a party….

there’s no better way to celebrate my 100th post……thank you all for stopping by at Escapades…..for the friends i have made and the joy that blogging brings to me….Cheers!!

Serves 4

Time taken: 20 mins

6 hard boiled eggs, shelled

2 cups of finely sliced onions

4-5 green chillies, slit

1 cup diced ripe tomatoes

4 cloves, 3-4 one inch pieces cinnamon, 2-3 star anise, 2 bay leaves, 4-5 peppercorns, 3 green cardamom

2 T each mint and coriander leaves

1 t red chilli powder

1 heaped T coriander powder

½ t cumin powder

¼ t turmeric

Salt to taste

1 ½ t garam masala powder

1 T ginger garlic paste

1 c thick coconut milk

4 cups long grained rice, washed and drained

3 T oil

In a pressure cooker, heat the oil, add the cloves, cinnamon, star anise, bay leaves, peppercorns, green cardamom and fry for a couple of seconds till they give out their aromas. Add the scliced onions and green chillies and fry till the onions are golden brown. Remove about 2 T of the fried onions and reserve for garnish. Add the ginger garlic paste and fry till the raw smell no longer remains. Add the coriander powder, chilli powder, cumin powder and garam masala powder, fry for a couple of minutes. Add the tomatoes and cook till they begin to turn soft. add the rice and fry till well coated, mixing cautiously so as to not break the grains. Add 5 of the hard boiled eggs, coconut milk, and 4 cups of water, salt to taste, half the chopped mint and coriander leaves and close the lid of the pressure cooker. Cook under pressure for one whistle and turn it off. Wait for the pressure to release, open and gently mix the biryani. Serve it in a serving bowl/platter, slice the reserved boiled egg into rounds and garnish along with the reserved fried onion and mint and coriander leaves. Serve hot with raitha.

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19 Comments Add yours

  1. Sangeetha Kathiresan says:

    Hi … This is one of the recipe which came out well and tasted great !!! All o:-)f us liked it very much .Thanks 🙂

  2. Blue coal says:

    Hi ! I was browsing for egg biryani recipes, stumbled upon this picture n decided instantly to make it. I’m glad I tried this n we all enjoyed it ! I found this dish tasty ! Thankyou for the recipe 🙂

  3. Neerja says:

    Hi,
    I love this biriyani, it came out so well!!!!! yummy, delicious
    Thanks for the recipie.. 🙂

    1. arundati says:

      thank you! am glad you enjoyed it!

  4. I am very disappointed in few days . Because I have no idea to make Egg Biryani . This is very delicious in south indian style. I will try to make it.

  5. shyam says:

    Do you mean the boiled eggs are actually pressure-cooked? What is their texture like, do the eggs not disintegrate into the rice? and do the yolks stay yellow? 🙂 I’m curious!

    Congrats on your 100th post, by the way 🙂

    hi Shyam, yes the boiled eggs are pressure cooked. they do not disintegrate into the rice, cos they are still whole. the yolks get a greenish layer because the sulfur and iron gets pushed to the surface during cooking, but this happens for regular boiled eggs as well. the whites get a little more dense than regular boiled eggs. they dont feel like leather if you know what i mean!!

  6. Raaga says:

    I can’t believe I wasn’t here when you hit a century… I will go back and read the recipe 😉

    yeah i cant believe you missed giving me an anniversary present too!!

  7. siva says:

    THANKS FOR YOUR RECIPE. TODAY MY WIFE IS GONE TO WORK. I AM GOING TO COOK AND I SEARCHED FOR EASY ONE FOR COOKING. I FOUND OUT YOUR RECIPE. I AM GOING TO TRY. I HOPE IT WILL BE GOOD. THANKYOU VERY MUCH FOR THE NOTES.

  8. anudivya says:

    That looks so good! And 100 posts! Congratulations… I still worry about the next one, and I am nowhere close to 100!

  9. sig says:

    congrats on the century sweetie… sorry I havent been around in a while… hope you been good…

    was wondering where you’d disappeared!! thanks a bunch girl!

  10. Homecooked says:

    Looks yummy! Congrats on your 100th post 🙂

    thank you 🙂

  11. Srivalli says:

    wow..thats a knock out dish..looks very tempting yaar…Congrats on the 100 and looking for many more in the making ok??..:)

    ok ma’am!!

  12. bee says:

    congrats on your 100th post, dear arundati.

    thanks dear bee…. 🙂

  13. jayasree says:

    Congrats on the milestone… .wishing you many more of these. Biryani looks good.

    thanks jayasree

  14. sangeeth says:

    congrats on ur century…i recently hit one…..btw luv the briyani…

    congratulations to you too sangeeth!! thanks…

  15. karuna says:

    wowowo, i love biryani. this one looks good

    try it!! thanks 🙂

  16. sunita says:

    Congrats on your century…may you have many more…the biryani looks lovely 🙂

    thank you very much sunita

  17. notyet100 says:

    looks very authentic,,,thnks for sharin

    thank you 🙂

  18. rachel says:

    Congrst on the 100th post..and keep going with such wonderful posts….

    What is black biriyani??? haven’t heard that term..

    that’s just something K calls it because it is darker than the regular biryani’s!!

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