Egg biryani in a pressure cooker with step-by-step photos and a video recipe. Egg biryani is made with fragrant long-grain basmati rice and spicy fried eggs that are then layered together. Among all other biryani recipes, egg biryani is the easiest and can be prepared quickly at home. It tastes delicious.
This is a quick egg biryani recipe that can be prepared in under 30 minutes. Try this quick & easy egg biryani recipe at home. This is an easy lunch/dinner recipe. Serve it with Mirchi ka salan.
Love spicy egg recipes like this. Try my easy egg masala curry recipe, egg roast, or this quick 10-minute egg fry.
Tips to make perfect egg biryani in a pressure cooker
- Use long-grain basmati rice for the real biryani flavor. Basmati rice has a nice aroma, and its long grain looks beautiful and which is why it is used for making biryani. But you can make it with regular rice.
- If you prefer less spicy then reduce the quantity of spices and chilies.
- Use fresh curd/yogurt in this egg biryani recipe. Do not add sour curd.
- I used around 1 ¼ cups of water to pressure cook 1 cup of rice. Use an adequate amount of water, or else your biryani might get burned and stick to the bottom.
- Every rice is different. The quality of basmati rice may differ, and therefore, the quantity of water to cook the basmati rice may also differ.
- After 2 whistles, switch off the flame. Open the lid and check the rice. If the rice is not cooked well, then check whether there is an adequate amount of water at the bottom of the pressure cooker. If not, then add ½ cup water and close the lid and pressure cook for 1 more whistle.
- If there is any water in the bottom of the pressure cooker after the biryani is cooked, then keep the flame on low and cook until the water evaporates. Do not stir it at this stage.
- Use a few drops of kewra essence in the recipe. After adding saffron milk, add kewra water to the recipe. It is an optional step, but kewra water/essence gives biryani a nice aroma. You can make it without kewra water.
- Keep the flame on medium for pressure cooking the egg biryani.
- Addition of ghee/clarified butter makes the biryani rice soft & moist. Do not skip adding ghee/clarified butter to the egg biryani recipe.
How to make egg biryani in pressure cooker recipe with step by step photos
Preparations to be done for making egg biryani.
1. Finely chop 1 onion, slice 2 onions, slit 1 green chili, and coriander and mint leaves.
2. Slice onions, slit green chilies, and puree the tomatoes, and set them aside.
3. Boil eggs and remove the shells. Make long incisions on them. You can also prick it with a fork. Keep it aside.
4. Soak a few saffron strands in warm milk.
5. Wash basmati rice in running water till the cloudiness of the water is gone. Drain water and set the basmati rice aside.
6. Beat two eggs. Add black pepper powder and salt to it. Set it aside.
Making the egg biryani
- Heat 4 tablespoon oil in the pressure cooker. Add sliced onions and fry until light golden. Take it out and spread it on a plate.
- 2. Keep the flame on low. Add turmeric powder, red chili powder, and biryani masala powder. Add boiled eggs and fry until it is golden brown. Take it out and set it aside.
- Pour the egg mixture that we prepared in step no-2. Make scrambled eggs. Set it aside.
- Add chopped onion and then the whole spices. Sauté for a minute. Add ginger garlic paste. Cook till onions are golden brown.
- Add turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Fry for a minute.
- Add the tomato puree and curd/yogurt. Cook till the mixture thickens and the oil starts to separate from the spices.
Layering the egg biryani
7. Lower the flame and add water. Mix and check if salt is required.
8. Add eggs, scrambled eggs, half of the fried onions, half of the coriander leaves & mint leaves & green chilies. Stir it.
9. Add basmati rice and spread it evenly.
10. Layer the basmati rice with the rest of the fried onions, coriander, and mint leaves, biryani masala powder, ghee/clarified butter & saffron milk.
11. Close the lid of the pressure cooker. Cook for 2-3 whistles
12. Let the pressure settle down on its own.
13. Open the lid and fluff up the egg biryani with a fork.
14. Check the bottom of the biryani. If there is water, then heat it on a low flame until the water dries up.
15. Serve egg biryani hot with raita and salad.
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Recipe Card
Egg biryani in pressure cooker | Quick biryani recipe
Equipment
- Pressure Cooker
Ingredients
- 1 ¼ cup Basmati rice
- 6 eggs boil 4 eggs
- 1 teaspoon red chili powder/lal mirch powder
- 2 teaspoon biryani masala powder
- 2 teaspoon coriander powder/dhaniya powder
- ¼ teaspoon turmeric powder/haldi powder
- 1 teaspoon black pepper powder/kali mirch ka powder
- Salt to taste
- 3 tomato pureed
- ¼ Cup curd/yogurt not sour
- ¼ Cup coriander leaves finely chopped
- ¼ Cup mint leaves finely chopped
- 2 green chilies slit
- 2 teaspoon ginger-garlic paste
- 3 onions sliced
- 1 onion finely chopped
Whole spices for making egg biryani
- 2 bay leaf/tej patta
- 1 blade mace/javitri
- 3 green cardamom/choti elaichi
- 4 cloves/laung
- 1 star anise/chakra phool
- 1- inch cinnamon/dalchini
- ½ teaspoon caraway seeds/shahi jeera
Instructions
Preparations to be done for making egg biryani.
- Wash basmati rice in running water till the cloudiness of water is gone. Drain water and set the basmati rice aside.
- Finely chop 1 onion, slice 2 onions, slit 1 green chili, and coriander and mint leaves.
- Boil eggs and remove the shells. Make long incisions on them. You can also prick it with a fork. Keep it aside.
- Beat two eggs. Add black pepper powder and salt in it. Set it aside.
- Soak a few saffron strands in warm milk.
- Slice onions, slit green chilies and puree the tomatoes and set it aside.
Making the egg biryani
- Heat 4 tablespoon oil in pressure cooker. Add sliced onions and fry until light golden in color. Take it out and spread it on a plate.
- Add turmeric powder, red chili powder, and biryani masala powder. Add boiled eggs and fry till it is golden brown. Take it out and set it aside.
- Pour the egg mixture that we prepared in step no-4 (Beat two eggs, add black pepper powder & salt and mix). Make scrambled eggs. Set it aside.
- Add chopped onion and then the whole spices. Saute for a minute. Add ginger garlic paste. Cook till onions are golden brown.
- Add turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Fry for a minute.
- Add the tomato puree and curd/yogurt. Cook till the mixture thickens and oil starts to separate from the spices.
- Lower the flame and add water. Mix and check if salt is required.
Layering the egg biryani
- Add eggs, scrambled eggs, half of the fried onions, half of the coriander leaves & mint leaves & green chilies. Stir it.
- Add basmati rice and spread it evenly.
- Layer the basmati rice with rest of the fried onions, coriander, and mint leaves, biryani masala powder, ghee/clarified butter & saffron milk.
- Close the lid of the pressure cooker. Cook for 2-3 whistles.
- Let the pressure settle down on its own.
- Open the lid and fluff up the egg biryani with a fork.
- Check the bottom of the biryani. If there is water then heat it on a low flame till water dries up.
- Serve egg biryani hot with raita and salad.
Video
Notes
- I used around 1 ¼ cup of water to pressure cook 1 cup rice. Use an adequate amount of water or else your biryani might get burn and stick to the bottom.
- I cooked the egg biryani in the pressure cooker for 3 whistles. It depends on the quality of basmati rice too. A few varieties of basmati rice cooks faster. So, I will recommend checking after 2 whistles and if required then close the lid and cook for 1 more whistle. Also, before closing the lid check the water level at the bottom. Add ½ cup water if required.
- Addition of the right amount of salt is important. Taste the gravy and then add salt. It should be a little salty (not too much).
- If you are not adding saffron to the recipe then add ¼ cup of plain milk to the recipe. The adequate amount of moisture is important to get a perfect egg biryani in the pressure cooker.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hema
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Recipe with my friends. Hope they will love it too.
Preeti Nayak
Thanks for the feedback. Glad you liked the recipe.
Aishwarya Deepika
This is one good recipe. Followed it step wise as instructed it turned out amazing thank you for the amazing recipe
Preeti Nayak
Thanks for your feedback. Glad you liked it. Have a good day.
Shanaya
Very tasty biryani. Genuine preparation
Amelia
I made it yesterday. Came out well. Thanks for the recipe.
Preeti Nayak
Glad you liked it. Thanks for the feedback.