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    Easy Egg Biryani Recipe | How to make Egg Biryani using pressure cooker | Biryani Recipes

    last updated: Jan 21, 2020 by Kalyani

    Jump to Recipe Print Recipe
    Egg Biryani

    I wanted to post this simple egg biryani from long time. I like Hyderabadi egg dum biryani very much and I used to order often when we visit restaurants for lunch. I wanted to try egg dum biryani at home but couldn't get time as it involves long process for making. I will sure post the authentic egg biryani recipe sometime soon.

    Hence tried this quick version of egg biryani in pressure cooker with simple ingredients and to my surprise it turned out super tasty but yet the taste is slightly different from the authentic egg dum biryani. I loved this simple and quick version of egg biryani too. The delicious, filling and nutritional biryani will be ready with in half an hour. Isn't that cool? Let's check the recipe.

    Easy Egg Biryani Recipe | How to make Egg Biryani using pressure cooker | Biryani Recipes 1
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    Easy Egg Biryani Recipe | How to make Egg Biryani using pressure cooker | Biryani Recipes

    Easy and delicious egg biryani using pressure cooker
    Course Rice/Biryani
    Cuisine South Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Calories
    Author Kalyani

    Ingredients

    • Basmati rice - 1 cup
    • Eggs - 3
    • Onion - 1 large sized
    • Tomato - 1 medium sized
    • Green chillies - 2
    • Ginger garlic paste - 2 tsp from1 inch piece ginger and 3 garlic cloves
    • Red chilli powder - 1 tsp
    • Coriander powder - 1/2 tsp
    • Garam masala powder - 1/4 tsp
    • Mint leaves - 1/8 cup
    • Corainder leaves - 1/8 cup
    • Thick curd - 2 tbsp
    • Water - 1.25 cups
    • Salt - as required
    • Lemon juice - 1 tsp

    For Biryani Masala

    • Cloves - 1
    • Cinnamon - 1/2 inch piece
    • Cardamom - 1 small
    • Sahi jeera - 1/8 tsp
    • Cuming seeds - 1/8 tsp
    • Star anise - 1 small

    To temper

    • Ghee - 2 tbsp
    • Oil - 1 tsp
    • Bay leaves - 1
    • Cinnamon - 1/4 inch piece
    • Cloves - 2
    • Cardamom - 1

    Instructions

    Preparation

    • Put the eggs in a vessel with water. Boil eggs for 10 minutes in water. Remove the shells once it cool down and slit them vertically using a fork or knife. Keep this aside. No need to hard boil the eggs as we are going to cook the eggs again along with rice.
    • Slice onions lengthwise and chop tomatoes finely. Roughly chop corainder and mint leaves. Slit the green chillies into two. Set aside. Measure 1 cup of rice and wash it well in running water. Soak the rice in water for at least half an hour.
    • Take all the ingredients needed to make a Biryani masala and make a coarse powder using mortar and pestle. Keep it ready.

    Method

    • Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions along with ginger garlic paste. Saute them nicely until golden brown.
    • Once onions becomes transparent and the raw smell of ginger garlic paste leaves, add tomatoes. Fry the tomatoes until the raw smell leaves and become mushy. Then add corainder leaves, mint leaves. Mix it well and stir it for three minutes.
    • Now add red chilli powder,coriander powder and biryani masala powder. Mix them together and fry them for five minutes. Now add thick curd and mix well with the gravy. Saute them for 3 minutes.
    • Then add boiled eggs and mix carefully with the gravy. Fry the eggs well for three minutes so that the eggs are coated well with the masala. Now add soaked basmati rice and mix well.
    • Add 1.25 cups of water and bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and add lemon juice and top with ghee if required.

    Nutrition

    Serving: 2g
    Tried this recipe?Mention @gkfooddiary or tag #gkfooddiary!
    Egg Biryani -main 2
    Preparation :
    1. Put the eggs in a vessel with water. Boil eggs for 10 minutes in water. Remove the shells once it cool down and slit them vertically using a fork or knife. Keep this aside. No need to hard boil the eggs as we are going to cook the eggs again along with rice.
    Egg Biryani -preparation step 1
    2. Slice onions lengthwise and chop tomatoes finely. Roughly chop coriander and mint leaves. Slit the green chillies into two. Set aside. Measure 1 cup of rice and wash it well in running water. Soak the rice in water for at least half an hour.
    Egg Biryani -preparation step 2
    3. Take all the ingredients needed to make a Biryani masala and make a coarse powder using mortar and pestle. Keep it ready.
    Egg Biryani -preparation step 3

    Procedure :

    1. Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions along with ginger garlic paste. Saute them nicely until golden brown.
    Egg Biryani -step 1
    2. Once onions becomes transparent and the raw smell of ginger garlic paste leaves, add tomatoes. Fry the tomatoes until the raw smell leaves and become mushy. Then add coriander leaves, mint leaves. Mix it well and stir it for three minutes.
    Egg Biryani -step 2
    3. Now add red chilli powder,coriander powder and biryani masala powder. Mix them together and fry them for five minutes. Now add thick curd and mix well with the gravy. Saute them for 3 minutes.
    Egg Biryani -step 3
    4. Then add boiled eggs and mix carefully with the gravy. Fry the eggs well for three minutes so that the eggs are coated well with the masala. Now add soaked basmati rice and mix well.
    Egg Biryani -step 4
    5. Add 1.25 cups of water and bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and add lemon juice and top with ghee if required.
    Egg Biryani -step 5

    Serve the egg biryani with onion raita. Tastes yum.
    Egg Biryani -main 3

     
    Notes :

    • I usually hard boil the eggs for 15 minutes. For this biryani I boiled the eggs for 10 minutes until soft but not hard.
    • Alternatively you can add fry the boiled eggs in a pan for 3 minutes with little red chilli powder, coriander powder and garam masala powder and add it after opening the pressure cooker. There will not be much difference in taste.
    • Soak the rice at least for 30 minutes or even 1 hour. Soaking the rice as much as possible gives soft and fluffy biryani.
    • Biryani masala powder adds a nice flavor to the biryani. So don't skip it.

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    Reader Interactions

    Comments

    1. yvs vamsi krishna

      June 21, 2015 at 5:17 am

      Thanks for posting the full details,its really a good information
      veg manchurian recipe

      Reply
    2. sowmi sowmiya

      December 13, 2015 at 10:57 am

      All ur recipes are very nc... thanks for detailed recipe

      Reply
      • gkfooddiary

        December 13, 2015 at 11:42 am

        Thank you!

        Reply
    3. Maha Lakshmi

      December 23, 2015 at 10:56 am

      I like egg biriyani. I am happy to visit your blog. Thanks for sharing.
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      Reply
    4. safiya

      April 01, 2016 at 9:46 am

      I love eggs that to with briyani ha yummy!nebosh training institute in India|nebosh igc training in Tamil nadu| safety officer courses in tamilnadu|Industrial safety engineering course in india| fire and safety management course training india|iosh ms course syllabus.

      Reply

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    Thanks for visiting my space and taking time to read about me. I am Kalyani and I live in chennai. I was working in IT industry as a software engineer for 7 years. I had to quit my job after my little one arrived and during this time I found my passion! Yes it's cooking and clicking and so this blog! Read More…

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