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Egg Biryani in a Pressure Cooker

Making a biryani was never easy. But if you have all your ingredients in place, and follow a step by step method, you will definitely be in for a delicious meal. No pain, no gain!

Let's get started. Keep everything ready:

Ingredients:

For Garnishing:

  • 3 Boiled eggs, shelled and cut into halves

  • 2 large Onions sliced for frying

  • 1/4tsp red chilli powder

  • 1/4th tsp turmeric

  • A pinch of salt

For the Masala to be sautéed:

  • Whole spices:

  • 1” piece mace

  • 4 cloves

  • 2 bay leaves

  • 4 cardamoms crushed

  • 1” piece cinnamon

  • 1 large onion for sautéing

  • 1 Tomato sliced

  • 1/2 tsp fresh Ginger paste

  • 1 tsp fresh Garlic paste

  • 1/2 tsp Turmeric powder -1/2 tsp

  • 1/2 tsp Red chilli powder

  • 1/2 tsp Garam masala powder

  • 1.5 tbsp Biryani masala of your choice (Ready Biryani Masala)

  • 3 tbsp Curd whisked well

  • 3 Green chillies slit

  • A handful of Coriander leaves

  • A handful of Mint leaves

  • 200 grams Basmati or regular rice ( Washed and drained)

  • Oil for frying

  • Water - 1.5 cup

  • Saffron soaked in warm milk


Method:

Garnishing Prep:

  1. Take a bowl. Add the eggs in and put in 1/4th tsp of red chilli powder, turmeric and salt. Give it a good stir till the powders spread all over the eggs. Keep aside.

  2. Heat the pressure cooker. Once hot, add about 3 tbsps of oil.

  3. Add the 2 large onions that were sliced to fry. Once the onions turn brown, scoop out and keep aside.

  4. To this same oil add the eggs and briefly sauté for a couple of minutes on a low flame. Scoop out and keep aside.


Now let’s make the Masala.

  • In the same oil now add all the Whole Spices and sauté till it releases aroma.

  • To this add remaining 1 large raw onion that was sliced. Fry till it turns pinkish brown and soft.

  • Add ginger garlic paste and sauté.

  • Add the sliced tomato and stir till it gets soft.

  • Add 1/2 tsp each of the spice powders i.e. turmeric, chilli, garam masala

  • Add 1.5 tbsp biryani masala and sauté till the powders are cooked.

  • Switch off the gas.

While the gas is off, beat the whisked curd well again and add this to the sautéed masala.

Give it a good stir and add green chilli and coriander leaves to it. Stir again.

  • Switch on the gas and let the masala bubble a bit.

  • Now add 1 1/2 cups of water and salt to taste. Bring to a boil.

  • Add fried egg and garnish with some fried onion and coriander.

  • Now add the washed and strained rice and garnish again with some onion and coriander.

  • Add some saffron that was soaked in warm milk.

  • Close the lid and cook on a high flame when you hear the first whistle, reduce it to a low flame and switch off immediately at the start of the second whistle.

  • Once it cools down, you can garnish some more and serve hot.


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I record, capture, travel, bake and write for a living. An advertising-marketing consultant by profession. A travel junkie and foodie by passion.   

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