Egg biryani in pressure cooker | Quick egg biryani in 30 minutes

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 easy and can be made quickly at home. It tastes delicious.

I have already shared egg dum biryani recipe on this website. Making that biryani takes a little longer time. Thanks to you all, for liking that recipe 🙂 Egg dum biryani recipe on youtube crossed views in millions. I have received many requests to share the same egg dum biryani recipe in the pressure cooker.

In this recipe post, I am sharing the recipe of egg biryani in the pressure cooker. This is a quick egg biryani recipe that can be made within 30 minutes. Try this quick & easy egg biryani recipe at home. This is an easy lunch/dinner recipe.

Tips to make perfect egg biryani in pressure cooker

1. Use long grain basmati rice for the real biryani flavor. Basmati rice has a nice aroma and its long grain looks beautiful and that is why it is used for making biryani. But you can make it with regular rice too.
2. If you prefer less spicy then reduce the quantity of spices and chilies.
3. Use fresh curd/yogurt in the recipe. Do not add sour curd.
4. 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.
5. 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.
6. 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.
7. 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 till the water evaporates. Do not stir it at this stage.
8. 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 too.
9. Keep the flame on medium for pressure cooking the egg biryani.
10. 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 it 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 water is gone. Drain water and set the basmati rice aside.

6. Beat two eggs. Add black pepper powder and salt in it. Set it aside.

Making the egg biryani

1. Heat 4 tablespoon oil in the pressure cooker. Add sliced onions and fry until light golden in color. 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 till it is golden brown. Take it out and set it aside.

3. Pour the egg mixture that we prepared in step no-2. Make scrambled eggs. Set it aside.

4. Add chopped onion and then the whole spices. Saute for a minute. Add ginger garlic paste. Cook till onions are golden brown.

5. Add turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Fry for a minute.

6. Add the tomato puree and curd/yogurt.  Cook till the mixture thickens and 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 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 till water dries up.

15. Serve egg biryani hot with raita and salad.

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5 from 6 votes

Egg biryani in pressure cooker | Quick biryani recipe

Egg biryani is made with fragrant long grain basmati rice and spicy fried eggs that are then layered together. A quick egg biryani recipe that can be made within 30 minutes.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 450kcal

Author Preeti

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

1. 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.
2. 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.
3. 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).
4. 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.