EGG BIRYANI RECIPE - This delicious one-pot biryani is made with fragrant basmati rice, aromatic spices, herbs, and boiled eggs. You can make this egg biryani in an instant pot or on the stovetop and it is one of the most simple, tasty and flavorful biryani you can make at home with just a few basic ingredients.
INGREDIENTS TO MAKE BIRYANI :
- Boiled Eggs - 5 or 6
- basmati rice - 2 Cups
- Cloves - 2
- Cinnamon stick - ½ inch
- Cardamom - 2
- Bay leaf -1 or 2
- star anise - 1
- Shahi jeera/black cumin - 1 Tsp
- Onion - 1medium (sliced)
- Tomatoes - 2 medium (chopped)
- Green chillies - 2 or 3 (slit)
- Ginger garlic paste - 2 Tsp
- Red chilli powder - 1 ½ Tsp
- Coriander powder - 1 ½ Tsp
- Garam masala powder - ½ Tsp
- Biryani masala powder - 2Tsp
- Few mint & coriander leaves
- Yogurt/curd - 3 to 4 Tbsp
- Water - 2 ½ cups
- Salt to taste
- Oil - 2 to 3 Tbsp
- Ghee - 1 Tbsp
How To Boil Eggs In Instant pot:
Pour 1 cup water in the instant pot's inner steel pot Place the wire rack and arrange eggs on it. Press the pressure cook button and set the timer to 5 minutes.
Once IP time finishes. Allow 10 minutes and release the pressure manually. Carefully remove the eggs and add them to cold water.
EGG BIRYANI RECIPE WITH STEPWISE INSTRUCTIONS:
INSTANT POT METHOD:
First, wash and soak basmati rice in plenty of water for 30 minutes. Once the 30 minutes are over, drain the water from the rice and keep it aside.
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
Then add shahi jeera, cloves, cinnamon, cardamom, star anise and bay leave and stir it well.
Next, add chopped onions, slit green chillies and fry it until the onion is translucent.
After that, add ginger garlic paste and sauté until raw smell is not there.
Then, add chopped tomatoes, red chilli powder, coriander powder, garam masala and biryani masala. Mix and cook until the tomatoes become mushy.
Now, add yoghurt and deglaze the inner pot and add a few mint and coriander leaves and add salt. Mix well.
Then, press the CANCEL button when the mixtures turns little thick.
Then make incisions on the egg and add the masala. Stir well. After that add the rice and stir well with the masala.
Add 2 1/ 2 cups of water and check the seasoning and add salt if needed.
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking time is done, allow 10 minutes and release pressure manually.
Finally, add chopped coriander leaves and gently fluff the rice with a spoon or fork with out breaking the eggs.
Enjoy the delicious egg biryani recipe with onion raita!
STOVETOP METHOD:
First, wash and soak basmati rice in plenty of water for 15 minutes.
Then heat a pan with oil, once it is hot add spices and sauté for a minute. Next add sliced onion, green chillies and fry for few minutes.
Now add ginger garlic paste and saute until raw smell goes. Add chopped tomatoes, red chilli powder, coriander powder, garam masala and biryani masala. Mix and cook till the tomatoes become mushy.
After that add yoghurt, mint leaves and cook on low flame for few minutes. Then make small slits on eggs and add the pan.
Then drain water from the rice and add to the pan and sauté for few seconds without breaking the grains.
Add 2 ½ cups water and salt according to your taste and give a quick mix.
Cover the pot with lid and cook on low- medium flame until water is absorbed or rice is cooked.
Remove the lid and gently fluff the rice and serve with raita.
NOTES:
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
MORE BIRYANI AND PULAO'S RECIPES ON MY BLOG:
This delicious Egg Biryani Recipe is made with basmati rice, spices, herbs, and boiled eggs. With Instant pot and the stovetop instructions.
- Boiled Eggs - 5 or 6
- basmati rice - 2 Cups
- Cloves- 2
- Cinnamon stick - ½ inch
- Cardamom - 2
- Bay leaf -1 or 2
- star anise - 1
- Shahi jeera/black cumin - 1 Tsp
- Onion - 1medium sliced
- Tomatoes - 2 medium chopped
- Green chillies - 2 or 3 slit
- Ginger garlic paste - 2 Tsp
- Red chilli powder - 1 ½ Tsp
- Coriander powder - 1 ½ Tsp
- Garam masala powder - ½ Tsp
- Biryani masala powder - 2Tsp
- Few mint & coriander leaves
- Yogurt/curd - 3 to 4 Tbsp
- Water - 2 ½ cups
- Salt to taste
- Oil - 2 to 3 Tbsp
- Ghee - 1 Tbsp
-
First, wash and soak basmati rice in plenty of water for 30 minutes. Once the 30 minutes are over, drain the water from the rice and keep it aside.
-
Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.
-
Then add shahi jeera, cloves, cinnamon, cardamom, star anise and bay leave and stir it well.
-
Next, add chopped onions, slit green chillies and fry it until the onion is translucent.
-
After that, add ginger garlic paste and sauté until the raw smell is not there.
-
Then, add chopped tomatoes, red chilli powder, coriander powder, garam masala and biryani masala. Mix and cook until the tomatoes become mushy.
-
Now, add yoghurt and deglaze the inner pot and add a few mint and coriander leaves and add salt. Mix well.
-
Then, press the CANCEL button when the mixtures turn a little thick.
-
Then make incisions on the egg and add the masala. Stir well. After that add the rice and stir well with the masala.
-
Add 2 1/ 2 cups of water and check the seasoning and add salt if needed.
-
Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
-
Once the cooking time is done, allow 10 minutes and release the pressure manually.
-
Finally, add chopped coriander leaves and gently fluff the rice with a spoon or fork without breaking the eggs.
-
Enjoy the delicious egg biryani recipe with onion raita!
-
First, wash and soak basmati rice in plenty of water for 15 minutes.
-
Then heat a pan with oil, once it is hot add spices and sauté for a minute. Next add sliced onion, green chillies and fry for few minutes.
-
Now add ginger garlic paste and saute until raw smell goes. Add chopped tomatoes, red chilli powder, coriander powder, garam masala and biryani masala. Mix and cook till the tomatoes become mushy.
-
After that add yoghurt, mint leaves and cook on low flame for few minutes. Then make small slits on eggs and add the pan.
-
Then drain water from the rice and add to the pan and sauté for few seconds without breaking the grains.
-
Add 2 ½ cups water and salt according to your taste and give a quick mix.
-
Cover the pot with lid and cook on low- medium flame until water is absorbed or rice is cooked.
-
Remove the lid and gently fluff the rice and serve with raita.
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
If you tried my recipe, then please tag @pavaniskitchen on Instagram and I love to see your pictures. Do not forget to use #pavaniskitchen
Do you love this recipe? Then please share it and follow me on Facebook, Pinterest, Twitter, Instagram, Youtube Do you like to read my blog? Then don’t forget to subscribe to us to get new recipes right into your inbox for free.
Leave a Reply