Egg biryani, flavourful Basmati rice cooked with freshly ground biryani masala powder with boiled eggs gives a yummy and also easy biryani. this is one of the easiest recipes for lunch box. Egg biryani made in pressure cooker using basic everyday ingredients like rice, eggs, yogurt, spices, and masala. If you plan to cook for more people this will be the best option. it can serve with one gravy and raitha. So, it’s ideal for birthday parties and potluck. we can prepare this same recipe by Dum biryani method but it is a time consuming one. My kids are like to eat this kind of biryani rice only for their lunch box, so this will be must for once in every week. With the same recipe instead of egg you can add multi vegetables to make veg biryani.
Watch egg biryani in cooker in Tamil.
Egg Biryani in Pressure Cooker | Egg Biryani | Muttai Biryani
Ingredients
To prepare Biryani masala powder
To prepare Egg biryani
How to make Egg Biryani in Pressure Cooker
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Take Basmati rice. Wash twice and soak for 15-20 minutes.
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Take 5-7 eggs and boiled and and peel away the shell. Rinse the egg under cold water to remove any bits of shell and pat dry.
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To prepare biryani masala powder, in a mixie jar add cinnamon sticks, cloves, green and black cardamom star anise and cashew nuts.
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Add poppy seeds or two more cashew nuts grind them all like coarse powder.
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To roast boiled eggs, heat the pan with little oil.
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Make 3-4 slits with a knife or fork to increase absorption masala in to the eggs.
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To the hot oil add salt, 1 Tsp. of red chilli powder and ½ Tsp. of freshly ground biryani masala powder.
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Add little chopped coriander and mint leaves.
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Add Boiled eggs roast for 2-3 minutes in low flame and remove from the pan.
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Keep aside this oil used for roasting. It’ll be used to make biryani.
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Heat pressure cooker first add that oil used for frying then additionally add little oil or ghee.
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Add thinly sliced onion and sauté for 2 minutes.
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Add ginger garlic paste and slitted green chillies. Sauté until raw smell goes off.
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Add chopped tomatoes and toss for a minute.
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Add chopped mint and coriander leaves.
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Add required salt and mix well till tomatoes become mushy.
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Add freshly ground biryani masala powder and coriander powder and sauté for a minute.
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Add thick curd and mix altogether to become gravy.
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Pour adequate amount of water ( 1 cup rice : 1.5 cup water).
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Mix all and check salt amount in the pot recipe, and allow to boil.
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Once start boiling, add soaked rice without any water in a medium flame.
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Now also add boiled and roasted eggs.
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Pressure cooks for 1 whistle and simmer for 5 minutes or slow cook for 15 minutes in low flame.
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Allow to release pressure naturally then open cooker and mix carefully.
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Delicious one pot egg biryani is ready for serving.
Note
To perfectly hard boil the eggs, drop them in cold water and boil for 12 mins. Drain off the water and let them rest in room temperature water for about 10 mins. Eggs will be very easier to peel off.
Adjust spices as per preference.
