Pressure Cooker Egg Biriyani


6 hard boiled eggs
2 cups basmati rice
3 cups of water
2 large onions, sliced
1 tbsp ginger-garlic paste
2 tomatoes, chopped
3 tbsp yogurt
1 tbsp + 1 tsp chilli powder
1/4+ 1/2 tsp turmeric powder
1 tbsp coriander powder
2-3 tsp garam masala
3 cardamoms
3 cloves
3 cinnamon pieces
1/4 cup coriander leaves, chopped
2 tbsp mint leaves
salt to taste
3 tbsp ghee
1 tbsp oil


  1. Wash and soak rice in water for 20 minutes. Drain the water and keep it aside.
  2. Heat 1 tbsp oil in a pan and fry 1 sliced onion and keep it aside.
  3. In the same oil, add 1 tsp chilli powder, 1/4 tsp turmeric powder, a pinch of salt and boiled eggs and roast for 2 minutes and keep it aside.
  4. In a bowl, add yogurt, 1 tbsp chilli powder, coriander powder, 1/2 tsp turmeric powder and garam masala and mix well.
  5. Heat ghee in a pressure cooker and add cardamoms, cloves and cinnamon.
  6. Add 1 large sliced onion and saute well till transparent.
  7. Add ginger-garlic paste , chopped tomatoes and salt and saute well till soft.
  8. Add yogurt mix to this and mix well. Add the roasted eggs, fried onion, chopped coriander leaves and mint leaves and mix well.
  9. Add drained rice and 3 cups of water and mix well. Adjust the salt.
  10. Cook it covered for 1 whistle at medium flame and switch off the flame. Keep it aside for 10-15 minutes.
  11. Open the lid and fluff rice with a fork and transfer to a serving bowl and serve with raita, pickle…


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