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.