Dum cooked Thalassery egg biryani topped with tawa fried onions, mint, and coriander for authentic Malabar flavor.
Biryani Recipes, Lunch Recipes, Recipes, Rice Recipes, South Indian recipes

Thalassery Egg Biryani, How to make Malabar Dum Style

Thalassery biryani/ Malabar Egg biryani has always been my absolute favorite—the fragrance of jeerakasala rice, the sweetness of fried onions, the richness of ghee, and the gentle Malabar spice blend make it so unique compared to any other biryani. Traditionally, I’ve always enjoyed it with chicken, the way it’s meant to be made. But one day I decided to try the same recipe with just eggs, and to my surprise, I loved it just as much. The soft boiled eggs absorbed the masala, and layered with that buttery rice, it felt just as comforting and special as the chicken version. Now, egg biryani has become my little twist on a timeless classic—lighter, quicker to put together, but carrying all the flavors of the dish I love the most.

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A Bite of History – Thalassery Egg Biryani


Thalassery biryani is more than just a recipe—it’s a story of Kerala’s Malabar coast, where Arab traders once brought fragrant spices, dried fruits, and the art of layered rice cooking. Unlike the long-grained basmati used in other parts of India, the people of Malabar chose their own jeerakasala (kaima) rice, a tiny, pearly grain that soaks up flavors beautifully. Over centuries, this biryani became the pride of the Muslim–Mappila community, prepared for weddings, Eid, and special gatherings. What makes it truly unique is the gentle balance: not fiery-hot but rich in ghee, fried onions, and whole spices, with a subtle sweetness from raisins and cashews. Whether cooked with chicken, mutton, or even eggs, it is a dish that carries history, celebration, and homely comfort in every spoonful.

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Ingredient Roles in Thalassery/ Malabar Egg Biryani

IngredientRole in the Biryani
Jeerakasala (Kaima) riceThe heart of Thalassery biryani. Its short-grain texture and fragrance absorb masala flavors better than basmati.
Eggs, boiledProtein base. The slits allow eggs to soak up masala, becoming flavorful and rich.
Onions, slicedAdds sweetness and depth. Fried onions also form the signature garnish.
TomatoesGives body and tanginess to the masala.
Ginger–garlic–green chili pasteThe aromatic foundation, balancing sharpness and warmth.
Whole spices (bay leaf, cardamom, clove, cinnamon)Infuse the rice and masala with fragrance and authentic Malabar flavor.
Turmeric, red chili, garam masala powdersSpice blend that gives color, mild heat, and depth without overpowering.
Mint & coriander leavesFreshness and brightness in every bite.
YogurtAdds creaminess and balances the spices in the masala.
Ghee Signature richness of Malabar biryani; coconut oil enhances authenticity.
Cashews & raisins (fried)Traditional garnish—cashews add crunch, raisins add a gentle sweetness.
SaltBrings out the natural flavors of rice, eggs, and spices.

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Thalassery Egg Biryani, How to make Malabar Dum Style
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Thalassery Egg Biryani, How to make Malabar Dum Style

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Main CourseCuisine: Kerala, Malabar, IndianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Dum Time

10

minutes

A flavorful Malabar-style biryani made with aromatic jeerakasala rice, boiled eggs, golden fried onions, cashews, and raisins, layered and slow-cooked on dum for the authentic Thalassery taste.

Ingredients for Malabar Biryani

  • For the rice

  • 2 cups, 2 Jeerakasala / Kaima rice (washed and soaked 20 min)

  • 5 – 6 cups 5 – 6 Water (or enough to cook rice 90% done)

  • 2 nos. 2 Cloves

  • 2 nos. 2 Cardamom

  • 1 nos. 1 Bay leaf

  • Salt, to taste

  • Mint leaves, few

  • To Grind

  • 2 tablespoon, 2 Ginger

  • 3 cloves 3 Garlic

  • 4- 5 nos. 4- 5 Green chilli

  • For the egg masala

  • 6 nos. 6 Eggs (hard-boiled, shells removed)

  • 1 teaspoon, 1 Red chili powder (optional, adjust to taste)

  • 3 nos, 3 Onion (medium, thinly sliced)

  • 2 nos. 2 Tomato (medium, chopped)

  • ½ teaspoon, ½ Turmeric powder

  • ½ teaspoon, ½ Garam masala

  • ¼ cup, ¼ Curd/ Yogurt

  • Salt, to taste

  • ¼ cup, ¼ Coriander leaves (chopped)

  • ¼ cup, ¼ Mint leaves (chopped)

  • 3 tablespoon, 3 Oil/ Ghee

  • 1 nos. 1 Bay leaf

  • 2 nos. 2 Cloves

  • 2 pods, 2 Cardamom

  • ½ stick, ½ Cinnamon

  • For garnish

  • ½ cup, ½ Fried onions (I tawa cooked in 3 tbsp oil)

  • 2 tablespoon, 2 Cashews (fried in ghee)

  • 2 tablespoon, 2 Raisins (fried in ghee)

  • 4 tablespoon, 4 Ghee

  • 2 tablespoon, 2 Mint (chopped)

Directions to make Thalassery Egg Biryani

  • Cook the Rice
    In a heavy pot, bring water to a boil with bay leaf, cardamom, cloves, cinnamon, and a few mint leaves.
    Add soaked jeerakasala rice and salt. Cook until the rice is 90% done (soft but not mushy). Drain and keep aside.
  • Prepare Garnish
    Heat ghee in a pan. Add sliced onions and fry until golden brown. Remove and set aside.
    In the same pan, fry cashews until golden, then add raisins until they puff up. Keep aside with fried onions.
  • Make Ginger-Garlic-Chili Paste
    Grind fresh ginger, garlic, and green chilies into a coarse paste. Keep ready for masala.
  • Begin the Masala Base
    Heat oil/ ghee in a pan. Add bay leaf, cardamom, clove, and other whole spices.
    Add sliced onions and sauté until golden brown.
    Add the prepared ginger-garlic-chili paste and fry until the raw smell disappears.
  • Add Tomatoes and Spices
    Stir in chopped tomatoes, turmeric, chili powder (optional) and garam masala.
    Add salt and cook until tomatoes soften and the masala releases oil.
  • Add Eggs
    Add boiled eggs (make small slits so they absorb flavor). Add ¼ cup water.
    Mix gently with the masala and simmer for a few minutes.
    Sprinkle fresh coriander and mint leaves.
  • Layering the Biryani
    In the same pan (or transfer to a biryani pot), spread half the rice.
    Add the egg masala evenly on top.
    Cover with the remaining rice.
    Place small dots of ghee or butter. Garnish with fried onions, cashews, raisins, and chopped mint-coriander.
  • Dum Cooking and Serve
    Cover tightly with a lid. Cook on the lowest flame (or place on a hot tawa) for 15 minutes.
    Let rest 10 minutes before opening. Fluff gently, mixing masala and rice together. Serve hot with onion raita, pickle, and papad.

Notes

  • 1 cup = 250 ml

Directions to make Thalassery Egg Biryani with step by step images

  • Cook the Rice
    In a heavy pot, bring water to a boil with bay leaf, cardamom, cloves, cinnamon, and a few mint leaves.
    Add soaked jeerakasala rice and salt. Cook until the rice is 90% done (soft but not mushy).
    Drain and keep aside.
  • Prepare Garnish
    Heat oil/ ghee in a pan. Add sliced onions and fry until golden brown. Remove and set aside.
    In the same pan, fry cashews until golden, then add raisins until they puff up. Keep aside with fried onions.
  • Make Ginger-Garlic-Chili Paste
    Grind fresh ginger, garlic, and green chilies into a coarse paste. Keep ready for masala.
  • Begin the Masala Base
    Heat ghee in a pan. Add bay leaf, cardamom, clove, and other whole spices.
    Add sliced onions and sauté until golden brown.
    Add the prepared ginger-garlic-chili paste and fry until the raw smell disappears.
  • Add Tomatoes and Spices
    Stir in chopped tomatoes, turmeric, chili powder (optional) and garam masala.
    Add salt and cook until tomatoes soften and the masala releases oil.
  • Add Eggs
    Add boiled eggs (make small slits so they absorb flavor). Add ¼ cup water.
    Mix gently with the masala and simmer for a few minutes.
    Sprinkle fresh coriander and mint leaves. Check for salt.
  • Layering the Biryani
    In the same pan (or transfer to a biryani pot), spread half the rice.
    Add the egg masala evenly on top.
    Cover with the remaining rice.
    Place a tablespoon ghee. Garnish with fried onions, cashews, raisins, and chopped mint-coriander.
  • Dum Cooking and Serve
    Cover tightly with a lid. Cook on the lowest flame (or place on a hot tawa) for 15 minutes.
    Let rest 10 minutes before opening. Fluff gently, mixing masala and rice together. Serve hot with onion raita, pickle, and papad.
Kerala Malabar egg biryani recipe with short grain jeerakasala rice, golden onions, and cashew raisin garnish.
Thalassery Egg Biryani or Malabar egg Biryani by Sandhya Riyaz

Pro Tips to make perfect and tasty Egg Biryani

  • Always cook jeerakasala rice only till 90% done; this ensures the grains stay separate after dum cooking.
  • Make small slits on the boiled eggs so they absorb the masala flavors deeply.
  • Fry onions slowly over medium heat for even golden color—this gives the biryani its authentic sweetness.
  • Use a mix of ghee and coconut oil for true Malabar flavor; ghee alone can make it heavy.
  • For perfect dum, place the biryani pot over a hot tawa/griddle on low heat—this prevents burning and ensures even cooking.
  • Rest the biryani for 10 minutes after dum before opening the lid; this lets the flavors settle beautifully.

Serving Suggestions Malabar Egg Biryani/ Muttai Biryani

  • Serve hot with onion raita (curd, onion, cucumber, mint, and green chili).
  • Pair with Kerala-style date chutney for a sweet-spicy contrast.
  • Add pappadam and lime pickle on the side for a traditional Malabar touch.
  • For a festive platter, serve on a banana leaf with salad, pickle, and payasam.

FAQs – Thalassery Egg Biryani

Q: Which rice is best for Thalassery style egg biryani?

A: Authentic Thalassery biryani is made with Jeerakasala (Kaima) rice, a short-grain aromatic variety from Kerala. It gives a unique flavor compared to basmati.

Q: Can I make Thalassery egg biryani without coconut oil?

A: Yes, you can use only ghee, but coconut oil adds a distinct Malabar touch. A mix of both gives the most authentic flavor.

Q: How many eggs should I use for egg biryani with 2 cups of rice?

A: About 5–6 boiled eggs work best for 2 cups of rice. You can adjust depending on how egg-rich you want it.

Q: What to serve with Kerala Thalassery egg biryani?

A: The biryani is traditionally paired with onion raita, lime pickle, date chutney, and crisp pappad.

Q: Can Thalassery egg biryani be made ahead of time?

A: Yes, you can prepare the masala in advance. Cook and layer just before serving, then do the final dum cooking for fresh flavor.

Authentic Thalassery style egg biryani made with Kerala jeerakasala rice, layered with masala and served with fried onions.

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