Easy Egg Biryani Recipe | How to make Egg Biryani using pressure cooker | Biryani Recipes
Easy and delicious egg biryani using pressure cooker
Calories:
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 - ½ tsp
- Garam masala powder - ¼ tsp
- Mint leaves - ⅛ cup
- Corainder leaves - ⅛ cup
- Thick curd - 2 tbsp
- Water - 1.25 cups
- Salt - as required
- Lemon juice - 1 tsp
For Biryani Masala
- Cloves - 1
- Cinnamon - ½ inch piece
- Cardamom - 1 small
- Sahi jeera - ⅛ tsp
- Cuming seeds - ⅛ tsp
- Star anise - 1 small
To temper
- Ghee - 2 tbsp
- Oil - 1 tsp
- Bay leaves - 1
- Cinnamon - ¼ 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