This morning I woke up to know that today is 375th birthday of Namma Chennai ( Madras ). Who does not love chennai?? Of course, except for the scorching heat 🙂 I wanted to celebrate her birthday dedicating a recipe in my dear blog!! So I am rushing to the recipe now without talking much!!
I made this thattukada muttai biriyani today which dear Chennai gave me when me and my friends were looking out for spicy food around the city. This is a chatphat biriyani recipe, best to pack in tupperware on a busy office rushing morning!! It came out real yummy close to a kaiyenthi bhavan egg biriyani. I wanted to share it with you guys right away.
The biriyani is hot & spicy, so I would suggest to adjust the spices according to your family’s spice level.”Chup chap, finish it off girl” pointing to me!!
Be a Roman at Rome 😉 Yes, Be on your feet and Have it quick in thattukada style!! You will love the spices going with each mouth 🙂
Thattukada Muttai Biriyani/Streetfood egg biriyani~Happy Bday Chennai
Soaking time : 30 mins Cooking time : 20 mins Serves :2
Here is what you will need..
3 Sliced big onions
Bunch of coriander leaves
1 tbspn garam masala
3 tbspn coriander powder
1.5 tbspn red chilly powder
1 lemon juice
3 tbspn thick curd
3 tbspn ginger garlic paste
1.5 cup basmati rice soaked for 30 mins
Oil to deep fry onions
3 – 4 tbspn oil
1) Soak basmati rice for 30 mins and parboil it so that it is cooked 75%.
2) Boil the eggs and remove the shell.
3) Fry the sliced onions and keep them aside.
1) Add oil to a pan, add half of the fried onions and ginger garlic paste. Saute them until the raw smell goes off. This should take two minutes on a medium flame.
2) Add coriander powder, garam masala, chilly powder and saute them for a minute in a low flame.
3) Add the cilantro leaves, give them a nice stir. Add curd, salt and cook them for another minute in a medium flame until you see a nice oil float.
4) Add lemon juice, stir and check seasoning. Add the boiled eggs and cook them covered for another 2 minutes on a medium flame.
5) Mix the rice, Stir well and add the remaining fried onions on top.
6) Cover the pan and cook in a low flame for the next ten minutes. Check if the rice has cooked, Check the seasoning. Switch off the flame and garnish with coriander leaves.
Recipe Courtesy – Mias Kitchen