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Craving authentic flavor without the long hours in the kitchen? This pressure cooker egg biryani is the ultimate solution for a quick, delicious meal. Featuring tender, spice-coated boiled eggs nestled in a bed of fragrant, perfectly cooked basmati rice, this recipe delivers all the satisfaction of a traditional dum biryani in a fraction of the time. Simple, flavorful, and incredibly easy to prepare, it's the perfect midweek treat. Serve hot with a cool onion raita and enjoy!
For the Fried Eggs:
6 nos. Boiled Eggs
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Salt
2 tbsp Oil
For the Biryani Base:
2 tbsp Clarified Butter (Ghee)
1 tbsp Oil
1 piece Cinnamon
1 piece Star Anise
3 nos. Green Cardamoms
Onions: 2 medium-sized (thinly sliced) + 1 large (for initial frying)
3 nos. Green Chilli (slit)
1 tsp Ginger-Garlic Paste
3 small Tomato (finely chopped)
1 cup Curd
2 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Garam masala Powder (Hot Spices)
Salt: 1 tsp (for the base) + 1 tsp (for the water)
1 bunch Coriander Leaves (chopped)
1 bunch Mint Leaves
300 g Basmati Rice
2 cups Water
1
Heat oil in a pan and fry sliced onions until golden brown. Set aside.
2
Make slits in boiled eggs. Add them to the pan with turmeric, red chili powder, and salt. Fry on low heat to coat them with the spices, then set aside.
3
In a pressure cooker, heat ghee and oil. Add cinnamon, star anise, cardamom pods, cloves, and bay leaves.
4
Add sliced onions and sauté until golden brown. Stir in slit green chilies, ginger-garlic paste, and finely chopped tomatoes.
5
Season with salt, then add a curd mixture consisting of curd, red chili powder, coriander powder, turmeric, and garam masala. Cook until the tomatoes are mushy.
6
Add chopped coriander and mint leaves. Stir in soaked basmati rice.
7
Pour in water and add salt. Place the fried eggs on top, and sprinkle with reserved fried onions and extra coriander leaves.
8
Close the pressure cooker and cook on medium-low flame after the steam starts. Let it rest before opening.
3 servings per recipe
