Egg Biryani
- Prep Time: 15minutes
- Cook Time: 20minutes
- Total Time: 35 minutes
Ingredients
Scale
For Marinating the Eggs:
- 6 boiled eggs (hard-boiled and peeled)
- 1/2 cup yogurt
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
For Biryani Rice:
- 2 cups basmati rice (soaked in water for 30 minutes and drained)
- 1 large onion (thinly sliced)
- 2 tomatoes (chopped)
- 2–3 green chilies (slit)
- 1/4 cup mint leaves (chopped)
- 1/4 cup coriander leaves (chopped)
- 1/2 cup fried onions (optional, for garnish)
- 1/4 cup ghee or vegetable oil
- 2 tablespoons biryani masala powder
- 1/2 teaspoon saffron strands (soaked in 1/4 cup warm milk)
- 2 1/2 cups water
- Salt to taste
Whole Spices:
- 1-inch cinnamon stick
- 3–4 green cardamom pods
- 3–4 cloves
- 1 bay leaf
- 1-star anise
- 1 black cardamom (optional)
For Instant Pot:
Use the ‘Saute’ function for cooking the biryani.
Instructions
Instructions:
Marinate the Eggs:
- In a bowl, mix yogurt, red chili powder, turmeric powder, garam masala, and salt.
- Make small slits on the boiled eggs and add them to the marinade, coating them well.
- Let them marinate for at least 20-30 minutes.
Stovetop Method:
- Heat ghee or oil in a large, heavy-bottomed pot. Add all the whole spices and sauté for a minute until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Add the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
- Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.
Instant Pot Method:
- Set the Instant Pot to ‘Saute’ mode and heat ghee or oil. Add the whole spices and sauté for a minute until they release their aroma.
- Add the sliced onions and cook until they turn golden brown.
- Stir in the chopped tomatoes, green chilies, mint leaves, and coriander leaves. Cook until the tomatoes are soft and the oil separates.
- Add the marinated eggs and gently mix them with the masala. Cook for a couple of minutes.
Cooking Rice:
- For both methods, add the soaked and drained rice to the pot, followed by biryani masala powder. Mix everything well to coat the rice evenly with the spices.
- Pour water over the rice and eggs. Adjust the salt according to your taste.
- For the stovetop method, cover the pot with a tight-fitting lid, reduce the heat to low, and cook for about 15-20 minutes or until the rice is fully cooked and fluffy.
- For the Instant Pot method, cancel the ‘Saute’ mode, close the lid, set the vent to ‘Sealing,’ and select the ‘Rice’ function (or ‘Pressure Cook’ for 5 minutes). Allow natural pressure release (NPR) for 5 minutes before releasing the remaining pressure manually.
Layering and Garnishing:
- Once the rice is cooked, in both methods, drizzle the saffron-soaked milk over the top of the rice, giving it a beautiful color and aroma.
- Garnish with fried onions (if using) and some additional mint and coriander leaves.
- Serve the delicious Egg Biryani with raita or any vegetable side dish of your choice. Enjoy your meal!