Kaada Mutta / Quail Egg Biriyani


18-20 quail eggs / kaada mutta
5 big onions, thinly sliced
7-8 green chillies
8-10 garlic cloves
1 1/2 ” piece ginger
2 big tomatoes, chopped
3/4 tsp turmeric powder
1/2-1 tsp pepper powder
1/2 cup coriander leaves
3 tbsp mint leaves
2 tbsp lemon juice
2 tsp garam masala
salt to taste
2-3 tbsp oil
5 tbsp ghee
3 cups jeerakasala rice
5 cups water
3 cloves
3 cardamoms
2 piece cinnamon
10 cashew nuts
2 tbsp raisins


For Preparing Rice:

  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat 3 tbsp ghee in a thick bottomed pan and add 1 sliced onion and fry till brown and keep it aside. Fry the cashew nuts and raisins and keep it aside.
  3. In the same pan, add cardamom, cinnamon and cloves and fry for a minute.
  4. Add drained rice and saute for 2-3 minutes on medium flame. Add boiling water and salt, cover and cook on low flame till rice is done.

For Egg Masala:

  1. Wash and hard boil the quail eggs in water with 1/4 tsp salt for 10-12 minutes. Then remove the shell and keep it aside.
  2. Crush ginger, garlic and green chillies together and keep it aside.
  3. Heat oil and 1 tbsp ghee in a pan and add 4 sliced onions and little salt and saute well till golden colour.
  4. Add crushed ginger, garlic and green chillies paste and saute well till raw smell goes.
  5. Add chopped tomatoes and saute well till soft. 
  6. Add turmeric powder, pepper powder, chopped coriander leaves and mint leaves and mix well. 
  7. Add 1 1/2 tsp garam masala and lemon juice and mix well. Adjust the salt.
  8. Add boiled quail eggs and gently mix until the masala coats the eggs and cook covered for 2-3 minutes in low flame.

For Layering:

  1. Add the cooked rice over the prepared egg masala. 
  2. Add 1/2 tsp garam masala, 1 tbsp ghee, coriander leaves, mint leaves, fried onions, raisins and cashew nuts.
  3. Close with a tight lid and cook on low flame for 10-15 minutes. 
  4. Remove from the flame and serve hot with raita, chammanthi, pickle etc…


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