EGG BIRYANI IN PRESSURE COOKER | QUICK EGG BIRYANI RECIPE

Egg biryani is a popular recipe made with fragrant long grain basmati rice cooked in aromatic biryani spices and spicy fried boiled eggs. This is one of the most easiest, delicious and flavourful biryani that you can make at home with very few ingredients. It will go well with any raita variety and papad. Try this easy to make egg biryani recipe at home and impress your loved ones.

INGREDIENTS:

• Oil - 4 tbsp
• Basmati rice or any aged rice - 1 1/2 cup
• Eggs - 6 nos
• Potato - 1 large size, cubed
• Onion - 4 large size
• Ginger - garlic paste - 2 tsp
• Tomato - 3 nos, pureed
• Red chili powder/lal mirch powder - 1 tsp
• Biryani masala powder - 2 tsp
• Coriander powder/dhaniya powder - 2 tsp
• Turmeric powder/haldi powder - 1/4 tsp
• Black pepper powder/kali mirch ka powder - 1 tsp
• Curd/yogurt not sour - 1/4 cup
• Salt - As per taste
• Coriander leaves- 1/4 cup, finely chopped
• Mint leaves - 1/4 cup, finely chopped
• Green chilies - 2, slit
• Water - 2 cups

Whole spices:

• Bay leaf/tej patta - 2
• Mace/javitri - 1 strand
• Green cardamom/choti elaichi - 4
• Cloves/laung - 5
• Star anise/chakra phool - 1
• Cinnamon/dalchini - 1 inch stick
• Caraway seeds/shahi jeera - 1/2 tsp

PROCEDURE:

1. Wash the rice in running water till the cloudiness of water is gone. Soak the rice for atleast 20-30 mins. Drain water and set aside.
2. Boil 4 eggs and remove the shells. Make long incisions with knife or You can also prick it with a fork. Keep it aside.
3. Beat 2 eggs. Add black pepper powder and salt in it. Set it aside.
4. Finely chop 1 onion, slice 3 onions, slit green chilies, puree the tomatoes, chop the coriander & mint leaves and set it aside.

Making the egg biryani:

1. Heat 2 tbsp oil in pressure cooker. Add sliced onions and fry until light golden in color. Take it out and spread it on a plate.
2. Add little of turmeric powder, red chili powder in the same oil. Fry the boiled eggs and cubed potatoes till it is golden brown. Take it out and set it aside.
3. Pour the beaten egg mixture that we prepared, make scrambled eggs and set aside.
4. Now add rest of the oil to the pressure cooker and add the whole spices. Allow them to sizzle till they releases aroma. Add chopped onion and fry till golden brown colour. Add ginger garlic paste. Cook till raw smell goes off.
5. Add tomato puree, turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Fry for a minute.
6. Now switch off the flame and let the masala mixture cool down. Add curd/yogurt and mix well. Turn on the flame & cook till the mixture thickens and oil starts to separate from the spices.
7. Lower the flame and add water. Mix and check if salt is required. Add eggs, scrambled eggs, potatoes, half of the fried onions, half of the coriander leaves & mint leaves & green chilies.
8. Add the rice and spread it evenly along with rest of the fried onions, coriander, mint leaves & ghee/clarified butter.
9. Close the lid of the pressure cooker. Cook for 1 whistle and swith off before 2nd whistle to prevent it from becoming mushy. Let the pressure settle down on its own.
10. 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.
11. Serve egg biryani hot with raita and salad.

Notes:

• Use good quality rice to make the biryani.
• Golden fried onions or birista is a very important ingredient to make a good biryani. 
• I used around 1 1/4 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. Again it depends on the quality of rice.
• I cooked the egg biryani in the pressure cooker for 1 whistle and switched off before 2nd whistle. Again it also depends on the quality of basmati rice too.
• 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).
• Use of best quality fresh spices and masala powder is also important to make best egg biriyani.