Egg Biryani
Cooked Kitchen Lunch One Pot Meal Rice Recipes The Cooking Show

Egg Biryani | How to make easy egg biryani

Egg Biryani is fragrant basmati rice cooked in aromatic spices with hard-boiled eggs resulting in a delicious one-pot meal. Make Egg Biryani when your heart desires for a special meal without the hard work. Served best with onion cucumber raita or any other raita.

Capsicum/Bell peppers are my favorite and they add a special flavor to this recipe.

To make the best egg biryani use fresh, quality spices and masalas.

Total time: 40 mins | Serves: 4 | Cuisine: Indian

Now let’s take a look at the recipe

Ingredients

  • 4 Eggs ( Hardboiled, Shelled and washed )
  • 1 and 1/2 cups of Basmati Rice (rinsed and soaked)
  • 3 tbsp oil
  • 1/4 cup bell pepper ( cubed )
  • 2 cloves
  • 2 cardamoms
  • 1-inch cinnamon
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 large onion ( sliced )
  • 3 green chilies ( slit )
  • 2 tsp ginger garlic paste
  • 1/8 tsp turmeric
  • 1/2 tsp chili powder
  • salt to taste
  • 1 medium tomato ( chopped )
  • 1 tsp biryani masala powder
  • 1/2 cup coriander and mint
  • 3 tbsp yogurt/curd
  • 2 cups of water

Instructions

Preparation for the egg biryani

  1. Boil eggs, shell them and wash. Make a few slits using a knife and keep aside.
  2. chop the onion, tomato, coriander, mint, capsicum and keep aside.
  3. Rinse and soak the Basmati rice for 10-15 minutes. Don’t soak for more than 15 minutes.

Now let’s get started with biryani

  1. Heat a pressure cooker with oil and saute cubed bell pepper for 2 mins and keep aside.
  2. In the same oil, add cloves, cardamom, cinnamon, and bay leaf.
  3. Then add 1/2 tsp cumin seeds and let them sizzle.
  4. Add 1 large onion sliced.
  5. Add 3 green chilies slit.
  6. once the onion turns translucent add ginger garlic paste. Fry the ginger garlic paste until the raw smell goes off.
  7. Then add a pinch of turmeric, 1/2 tsp chili powder, salt to taste.
  8. Add 1 medium tomato chopped.
  9. Add 1 tsp biryani masala powder.
  10. And then add 1/2 cup of coriander and mint chopped.
  11. Then add 3 tbsp of curd/yogurt. cook till the tomatoes turn mushy.
  12. Add the boiled eggs and mix well.
  13. Add 2 cups of water. Bring the water to a rolling boil.
  14. Add 1 and 1/2 cups of basmati rice and sauteed bell pepper that we kept aside.

Pressure cooking instructions

  • Cook on high for 1 minute.
  • medium for 2-3 minutes.
  • lowest for 7-8 minutes.
  • Then let the pressure cool off by itself for about 10-12 mins. Then open the lid to a perfectly cooked biryani.
  • Fluff up the rice and serve hot with any raita.

Before you go…

You can also subscribe to our mailing list or follow on FacebookPinterestInstagram or Twitter to see more delicious recipes and interesting crafts.

I’d love to know your thoughts about this dish!! Please leave a comment or share a picture on Facebook or Instagram with the hashtag #thecraftsandkitchen or #craftsandkitchen or #craftsnkitchen.

you may also like,

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow Me!
error: Content is protected !!