Thalassery Egg Biryani

🔥 Prep

• Wash 300g Kaima rice thoroughly until water runs clear, then soak in water for 20 minutes; drain and set aside.
• Hard boil 5 eggs in water for 10 minutes, peel, and make shallow slits on the whites.
• Thinly slice 3 onions; roughly chop 1 tomato; slit 4 green chillies.
• Measure out 1 tbsp ginger garlic paste, 1.5 tbsp biryani masala, 1.5 tsp salt, 10 cashew nuts, 10 raisins, 3 tbsp ghee, and 600 ml water.

🔥 Cook

• 1. Heat 1 tbsp ghee in a heavy-bottomed pot over medium heat; fry 10 cashew nuts and 10 raisins until golden and plump (1-2 minutes), remove and set aside.
• 2. In the same ghee, add the sliced onions and fry on medium-low heat for 12-15 minutes until deep golden brown and crisp (birista); remove half for garnish, leaving the rest in the pot.
• 3. To the onions in the pot, add 1 tbsp ghee, then stir in 1 tbsp ginger garlic paste and 4 slit green chillies; sauté for 1 minute until raw smell disappears.
• 4. Add the chopped tomato and 1.5 tsp salt; cook on medium heat for 5 minutes until tomatoes turn mushy and oil separates slightly.
• 5. Sprinkle 1.5 tbsp biryani masala and roast for 30 seconds until fragrant.
• 6. Pour in 600 ml water and bring to a rolling boil on high heat.
• 7. Add the drained 300g Kaima rice gently, stir once, and cook on medium-high heat for 3-4 minutes until water level drops to rice surface.
• 8. Reduce heat to low, cover tightly with a lid, and simmer for 10 minutes until rice is cooked and water absorbed; turn off heat and let rest covered for 5 minutes.
• 9. While rice cooks, heat 1 tbsp ghee in a small pan over medium heat; add the boiled slit eggs and fry for 2-3 minutes until lightly browned on all sides.
• 10. Gently fluff the cooked rice; layer the fried eggs on top, sprinkle the reserved fried onions, cashews, and raisins; cover and keep on dum (very low heat) for 5 minutes to infuse flavors.

🔥 Serve

• Serve hot directly from the pot or transfer to a serving dish, ensuring the layered eggs and garnishes are visible.
• Accompany with onion raita (pachadi), date pickle, or a simple coconut chutney.
• Pair with a side of boiled egg roast or chicken fry for a festive Malabar meal.