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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Servings: 4people
Calories: 450kcal
Author: Preeti
Equipment
Pressure Cooker
Ingredients
1 ¼cupBasmati rice
6eggsboil 4 eggs
1teaspoonred chili powder/lal mirch powder
2teaspoonbiryani masala powder
2teaspooncoriander powder/dhaniya powder
¼teaspoonturmeric powder/haldi powder
1teaspoonblack pepper powder/kali mirch ka powder
Salt to taste
3 tomatopureed
¼Cupcurd/yogurtnot sour
¼Cupcoriander leavesfinely chopped
¼Cupmint leavesfinely chopped
2green chiliesslit
2teaspoonginger-garlic paste
3onionssliced
1onionfinely chopped
Whole spices for making egg biryani
2bay leaf/tej patta
1blade mace/javitri
3green cardamom/choti elaichi
4cloves/laung
1star anise/chakra phool
1-inchcinnamon/dalchini
½teaspooncaraway 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.