Egg Biryani in a Pressure Cooker
‘Biryani,’ when you hear this word, your mouth starts watering, and pictures of biryani begin to come in front of your eyes. This biryani, known as a mixed rice dish, originated from Muslims of subcontinent India. Biryani has tremendous varieties depending upon the rice, depending upon the meat, depending on the cooking method.
We can cook biryani in both vegetarian and non-vegetarian style. Vegetarian biryani includes vegetables biryani, potato biryani, soya biryani, dum aloo biryani, etc.
Non-vegetarian biryani includes chicken biryani, mutton biryani, prawn biryani, fish biryani, and egg biryani. Here we will discuss egg biryani that we can cook quickly in a pressure cooker.
Preparation Time: 10 min
Cooking Time: 40 min
Total Cooking Time: 50 min
Serve: 3
Ingredients for Egg Biryani
1) Basmati Rice - 1.5 cup
2) Whole Boiled Eggs - 3
3) Onions - 2 (medium size)
4) Tomatoes - 2 (medium size)
5) Green Chilies - 2
6) Ginger Garlic Paste - 1 tbsp
7) Water - 3 cups
8) Ghee - 1 tbsp
9) Curd - 3 tbsp
10) Oil - 3 tbsp
11) Turmeric Powder - ¾ tbsp
12) Red Chili Powder - 2 ¼ tbsp
13) Coriander Powder - 1 tbsp
14) Garam Masala - ½ tbsp
15) Bay Leaves - 2
16) Star Anise - 1
17) Cloves - 3
18) Cinnamon - 1 (medium-sized)
19) Fennel Seeds - ¼ tbsp
20) Pudina - 3 tbsp
21) Coriander - 3 tbsp
22) Salt - 1 ¼ tbsp
Video of Making Egg Biryani in the Pressure Cooker
Egg Roasting Step by Step with Pictures
- Add 1 tbsp of oil to a pan, heat the oil
- Add ¼ tbsp of turmeric powder, ¼ tbsp of red chili powder, and ¼ tbsp of salt to it
- Mix it well in low flame without letting it to get burn
- Make light slits on eggs using a knife or mark holes using a fork.
- Add eggs to it and roast it in low flame for 2 minutes until the eggs get well coated.
Egg Biryani Step by Step with Pictures
- Wash and soak the 1.5 cups of basmati rice using water for 20 minutes in a bowl
- Heat a pressure cooker, add 1 tbsp of ghee, and 2 tbsp of oil
- Add spices like two bay leaves, 1-star anise, three cloves, one cinnamon, ¼ tbsp of fennel seeds.
- Add two medium-sized chopped onions, fry them until it gets shrink.
- Add two green chilies and fry it.
- Add ginger garlic paste.
- Fry them until raw smell goes off
- Add two medium-sized tomatoes to the mixture.
- Fry it until tomatoes get softens.
- Add ½ tbsp of turmeric powder, 2 tbsp of red chili powder, 1 tbsp of coriander powder.
- Gently mix it well.
- Turn stove to simmer mode or turn off the stove.
- Whisk and add 3 tbsp of curd and mix it well.
- Add ½ tbsp of garam masala, chopped 2 tbsp of pudina, and chopped 2 tbsp of coriander leaves and mix it.
- Add 3 cups of water, and gently mix it
- Add 1 tbsp of salt and give a good mix.
- Make sure the water gets well boil.
- Add washed and soaked basmati rice and give a soft mix.
- Add roasted eggs to it.
- Add finely chopped pudina and coriander of 1 tbsp.
- Close the lid of the cooker.
- Get two whistles on high flame, and turn off the stove.
- Allow cooker to get completely release pressure, open the lid, and without breaking the rice, give a good and soft mix.
- Serve hot and enjoy the tasty egg biryani.
Special Info:
- Firstly, keep the eggs boiled, make it ready.
- Increase or decrease the spice according to your spice level.
- Increase the ingredients depending upon the number of people that you are serving.
- You can do this recipe using regular rice also.