Pressure Cooker Egg Biryani | Biryani Recipe | Ramadan Recipes

Prep time: 30 mins

Cook time: 60 mins

Number of servings: 5-6 persons

Ingredients For Brown The Onions

Oil - 2 Tbsp

Onion - 1 No. Thinly Sliced

For Roast The Eggs

Turmeric Powder - 1/4 Tsp

Chili Powder - 1 Tsp

Salt - 1/4 Tsp

Boiled Egg - 6 Nos

To Make Curd Mixture

Curd - 1/2 Cup

Chili Powder - 2 Tsp

Coriander Powder - 1 Tsp

Turmeric Powder - 1/4 Tsp

Garam Masala - 1 Tsp

To Make Biryani

Ghee - 2 Tbsp

Oil - 1 Tbsp

Whole Spices (Cinnamon, Star Anise, Cardamom Pods, Cloves & Bay Leaf)

Onion - 2 Nos Thinly Sliced

Green Chili - 3 Nos

Slit Ginger Garlic Paste - 1/2 Tsp

Tomato - 3 Nos Chopped

Salt - 1 Tsp

Coriander Leaves

Mint Leaves

Basmati Rice - 300 Ml (Soaked For 30 Mins)

Water - 500 Ml

Method

1. Wash and soak the rice for about 30 minutes

2. Boil eggs and peel them and make slits on them

3. Heat a pan with some oil and fry some onions for the fried onions and keep them aside

4. In the same pan, add some oil, turmeric powder, red chili powder, salt and add the eggs and fry the eggs and keep them aside

5. Take a pressure cooker and add some ghee and oil to the cooker, and roast the whole spices

6. Add onions and saute them

7. Add green chilies and ginger garlic paste and saute along

8. Add tomatoes and cook them till they are mushy and add some salt

9. In a bowl, take the curd, add chili powder, coriander powder, turmeric powder, garam masala and mix well

10. Add the whisked curd mixture to the cooker and cook for 5 minutes on medium flame

11. After 5 minutes, add coriander leaves, mint leaves, and mix well

12. Add the soaked rice and gently mix it. I have used 300 gms of basmati rice

13. Add 500 ml of water and check for seasoning and a teaspoon of salt if required

14. Now place the eggs on top of the rice, add fried onions, chopped coriander leaves and close the pressure cooker

15. Place the weight and cook for about 10 minutes, after 10 minutes turn off the stove and let the pressure cooker rest for about 10 minutes before opening

16. Serve the biryani hot with some raita and salad by the side.