Egg Biryani Street Style Recipe (Thattukadai Muttai Biryani Recipe)

For Frying Eggs

• 4 tbsp Coconut Oil
• 3 no Eggs (hard boiled & peeled)

For Cooking Rice

• 1 cup Basmati Rice
• 1 liter Water
• 1 tbsp Salt

For Biryani Gravy

• 1 large Onion (peeled & sliced thinly)
• 2 no Green Chillies (slit)
• 2 tbsp Ginger Garlic Paste
• 2 large Tomatoes (sliced thinly)
• ½ cup Plain Yogurt
• ¼ cup Mint Leaves (chopped finely)
• ¼ cup Coriander leaves (chopped finely)
• 2 tsp Kashmiri Red Chilli powder
• ½ tsp Turmeric Powder
• 2 tsp Garam Masala powder
• 1 tsp Lemon Juice ( to taste)
• Salt ( to taste)

For Tempering

• 1 no Bay Leaf
• 1 tsp Whole Black Peppercorn
• 2 no Cloves
• 4 no Cardamom
• 1 piece Cinnamon
• 1 tsp Fennel Seeds
• 1 tsp Cumin Seeds

1. 1

   Cooking Rice - 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.

2. 2

   Frying Eggs - Heat oil in a kadai, add in boiled egg and fry till golden. Keep flipping over and cook until golden brown.

3. 3

   Tempering - In the same oil along with the eggs, Now add in the whole spices and let it sizzle.

4. 4

   Make Masala - 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. Sprinkle in spice powders and salt and mix well. Cook till it thickens.

5. 5

   Make Biryani - Add in cooked rice and toss well on high heat. Now add lemon juice and more coriander leaves. Serve hot.