Recipe

Easy and Spicy Egg Biriyani Recipe using a Pressure Cooker

This Biriyani was born out of my brother’s dinner craving for a spicy biriyani, but we had no chicken in stock! This is more of masala rice than a biriyani but will definitely help you sort your cravings.  So let’s get into the recipe.

Ingredients

Measurements

Onion

3 Big

Tomato

1 medium-sized

Ginger garlic paste

2 tbsp

Mint leaves

6-7 leaves

Green chilli

1 slit

Curd

3 tbsp

Rice (of your choice)

2 cups

Oil

1 tbsp

Ghee (clarified butter)

1 tbsp

Whole spices

1 bay leaf, 2 cloves, 2 cardamoms, 1 star anise, 1 cinnamon

Turmeric powder

1/2 tsp

Chilli powder

2-3 tsp

Coriander powder

2 tbsp

Chicken Masala

2-3 tsp

Salt

As per taste

Eggs

3-4 boiled

 

 

Procedure: 

  1. Wash the rice well (goes without saying) and soak it for a minimum of 30 minutes.
  2. Meanwhile thinly slice the 3 onions, dice the tomatoes and slit the green chillies and keep aside. Boil the eggs as well. That is your prep done.
  3. Into a pressure cooker, add the oil and ghee, once it heats up add the whole spices and let them release the wonderful aroma.
  4. In goes the green chilli and the sliced onions. Sautee until the onions turn translucent.
  5. Add the ginger-garlic paste and cook until the raw flavour goes away. Season the onions with salt.
  6. Once the onions turn golden brown, throw in the mint leaves and let it wilt and release flavour.
  7. Time to add the powdered spices: 2 tsp red chilli powder, 1.5 tbsp coriander powder, 1/2 tsp turmeric powder and 2 tsp chicken masala. We will use the rest of the spice to fry the boiled eggs.
  8. Once the masala cooks, add the chopped tomatoes, a pinch of sugar to balance the flavour and cook until the mixture releases oil from the sides.
  9. Add the curd and let it cook.
  10. Add the rice without the water and combine it with the masala.
  11. Add enough water depending on the rice you use, I used the variant ‘Ponni‘, short-grain rice which needed twice the amount of water. So 4 cups of water for 2 cups of rice and I pressure cooked it for 3 whistles.

  12. Once the rice cooks, let us fry the boiled egg and seal it with flavours. Into a kadhai add oil and the rest of the spices. Toss the boiled eggs into the oil.
  13. Serve hot with pickle and salad. Enjoy

 

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2 Comments

  1. PADMANABHAN says:

    Your just awesome anjana Cheachi….💋😍

    1. thankgodimfat says:

      Ayyo, thank you 😀 So are you

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