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:
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:
1” piece mace
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
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.
Heat the pressure cooker. Once hot, add about 3 tbsps of oil.
Add the 2 large onions that were sliced to fry. Once the onions turn brown, scoop out and keep aside.
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.