Quail Egg Biriyani

Also Known As:  Kada Mutta Biriyani

Category:  Variety Rice

Region:  Indian

Type:  Non Veg

Serving Size:  9  Adults

Cooking Time:  45  Minutes

Preparation Time:  20  Minutes

Ingredients: 

  1. Basmati Rice     2    cup
  2. Quail Egg     10    no.
  3. Star Anise     1    no.
  4. Fennel Seeds(Perumjeerakam)     ¼    tsp
  5. Bay leaves     1    nos.
  6. Cardamom Seeds (Elakka)     2    nos.
  7. Cloves (Kariampo)     3    no.
  8. Cinnamon Pieces (Patta)     1    pieces
  9. Onion Slices    2    no.
  10. Green Chillies     3    no.
  11. Ginger Garlic Paste     1    tbsp
  12. Tomato puree     ½    cup
  13. Chopped Mint Leaves(Pudina)     2    stalks
  14. Turmeric Powder     ¼    tsp
  15. Red Chilli Powder     1    tbsp
  16. Crushed Black pepper Powder    ½    tsp
  17. Garam Masala Powder    1    tsp
  18. Oil     3    tbsp
  19. Salt to taste     ½    tsp

Description:
 

  1. Soak basmati rice in water for 30 minutes, wash well and drain out in a colander and set aside.
  2. Heat a pan with ghee add star anise , bay leaf , fennel seeds, cardamoms, cloves and cinnamon stick. Saute until a aroma arrives.
  3. When the begin to sizzle, add onions and green chilles. Fry until onions are slightly golden.
  4. Add ginger and garlic paste, fry until the raw smell fully goes away. Add tomato puree and saute well until the raw smell diminishes.
  5. Then add in finally chopped mint leaves and combine well.
  6. Add turmeric powder, red chilli powder, black pepper powder and garam masala powder.
  7. Mix and saute in a medium low flame for a couple of minutes.
  8. Add the hard boiled eggs. Mix well and cook until the mixture thicken and begins to leave the sides of the pan. Add soaked rice and combine well. Saute for a couple of minutes.
  9. Add thin coconut milk and salt. Allow it to boil well, so add salt after checking only. The water should be bit salty, then only the rice will taste good.
  10. Add lemon juice and cover the pan with a lid, cook on a low flame.
  11. Check in between and cook till the most of the moisture is been absorbed in the rice off the flame, let it sit for 5- 10 minutes covered.
  12. Kada mutta biriyani is ready . Serve it hot.

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Recipes Similar to Quail Egg Biriyani:  Calicut Chicken Biryani , Chicken Reshmi Biryani , Special Biriyani , Prawn Biryani , Chicken Biriyani Style 1


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