Egg Briyani In Pressure Cooker

Egg Briyani With Pressure Cooker Recipe:

Ingredients:

  • 1 glass Rice (200gm )
  • 4 boiled eggs
  • 1 tomato
  • 5 onions
  • 2 boiled potato (optional)
  • 3 green chilli
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1/2 tsp red chilli powder
  • 1/3 cup coriander leaves
  • 1/3 cup mint leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 3 tsp Biryani masala
  • 3 tbsp curd
  • 5 tbsp cooking oil
  • 1 tbsp ghee
  • 1.25 glass water
  • Food color
  • Saffron (optional)
  • Mace
  • Dry red chilli
  • Clove
  • Bay leaves
  • Cinnamon
  • Black cardamom

Egg Biryani in pressure cookerPreparation Time: 30 minutes

Method to Cook Egg Biryani:

  1. Take 4 boiled eggs and two boiled potatoes.
  2. Prick it using fork.
  3. Add 1/4 tsp of  red chilli powder, turmeric powder and salt.
  4. Mix it well.
  5. Turn on the flame, heat a cooker and add oil.
  6. Add chopped onions.
  7. Fry till turns brown (keep the flame on med-high).
  8. Once it turns brown, take it out.
  9. Put egg and potatoes.
  10. Fry it for 2-3 minutes on medium flame.
  11. Take it out and keep it aside.
  12. Add little oil in the same  pan.
  13. Add mace, clove, cardamom, bay leaves, cinnamon and red chilli.
  14. Cook it for few seconds on medium flame.
  15. Add onion, fry it for 3-4 minutes on medium flame. Stir it.
  16. In the the meanwhile, wash the rice and keep it aside.
  17.  Add  1 tsp garlic paste. and 1/2 tsp of ginger paste, Stir it.
  18. Add chopped tomato (optional)
  19. Cook it for 2-3 minutes on medium flame. Cover the pan.
  20. after 1 minute open the pan and stir it.
  21. Add 1/2 tsp of turmeric powder.
  22. Add 1/2 tsp of red chilli powder.
  23. Add 1/2 tsp of garam masala powder.
  24. Add 3 tsp of biryani masala.
  25. Mix it well.
  26. Cook it for a minutes on low flame, cover the pan.
  27. Open the lid and stir it.
  28. Whisk the curd before use.
  29. Turn off the flame and let it cool down a bit.
  30. Once it has cooled down a bit, Add curd.
  31. Mix it well.
  32. Add green chilli, mint and coriander leaves.
  33. Mix it well.
  34. Turn on the flame again.

  35. Cook it for 1 minute.
  36. Reduce the flame to low.
  37. Add 1 glass of water.
  38. Add salt.
  39. Stir it well.
  40. Put 1/2 of the fried egg and potato.
  41. Put 1/2 of the fried onion.
  42. Add little mint and coriander leaves.
  43. Add washed rice.
  44. Spread it evenly.
  45. Put the remaining eggs and potatoes.
  46. Sprinkle remaining fried onions.
  47. Add green chilli.
  48. Add little salt.
  49. Add little garam masala.
  50. Add little min and coriander leaves.
  51. Add 1 tbsp of ghee.
  52. Add 2 tbsp of saffron soaked milk (optional).
  53. Add 1/4 glass of water. (use 1.25 glass of water i for 1 glass of rice)
  54. Close the lid properly.
  55. Cook it for one whistle on high flame.
  56. After one whistle, cook it for another 5-7 seconds.
  57. Switch off the flame before second whistle.
  58. Turn off the flame and let it cool down. (do not open the lid in the between.)
  59. Once it has cooled down, open it carefully.
  60. Take it out in serving plate.

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