In this Biryani Recipe, we will prepare the famous Egg Biryani Recipe. Egg biryani is a very popular dish made from basmati rice, eggs, and spices. It is a very delicious egg and rice dish that is full of flavors. It can be made in a pressure cooker or an instant pot. I am usually an Eggetarian so I like to explore different ways I can cook eggs. Eggs are a complete meal and very healthy for us. To prepare the Egg biryani, we do the layering and cook on different flames. For making the biryani, we always use the best basmati rice available and soak it in water to get rid of excess starch. Follow the detailed step-by-step instructions with photos and learn how to make easy homemade Egg Biryani in a pressure cooker.
What is Biryani
Biryani is a very famous dish that is prepared in different variations as per taste in different states in India like Veg Biryani, Egg Biryani, Chicken Biryani, Paneer Biryani, and the most famous Hyderabadi Biryani. It can be customized as per personal preferences and taste. Selecting the best rice and slow cooking to get the desired flavor, aroma and texture is very important as it directly affects the taste and flavor of the Biryani. However, in this easy and quick Egg Biryani recipe, I’ll share a simple method of how to make Egg Biryani in a cooker. I have given the complete video and step-by-step instructions below that will help you to make this amazing and flavorful dish at home.
Check out my other Egg recipes like Egg Fried Rice, Egg Burger Recipe, Egg Pakora, Egg 65, Egg Omelette, Egg Tawa Masala, Egg Fry, Egg Curry, Egg Chilli, and Bread Egg Omlette. Also, check other rice recipes like Vegetable Fried Rice, and Cumin Rice.
Egg Biryani Recipe Video
Egg Biryani Ingredients
For Egg Fry
- 4 boiled eggs
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- 2 tbsp oil
For Biryani
- oil
- 2 onion slices
- 1 black cardamom
- 1-inch cinnamon
- 2 green chilli
- 2 chopped onion
- 1 cup Basmati Rice
- 1 tbsp ginger garlic paste
- 1 chopped tomato
- salt to taste
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tsp biryani masala
- 2 to 3 tbsp fresh curd
- chopped coriander leaves
- 2 cup water
- 1 tbsp desi ghee
- 1 pinch red or orange food color(optional)
How to make Egg Biryani Step-by-Step with photos (Egg biryani recipe in cooker)
1. Wash 1 cup of Basmati rice and leave it aside for 5-10 minutes. Also, boil 4 eggs in water for at least 10-15 minutes. Drain the excess water and keep them aside to let them cool at room temperature and then peel off the layers.
2. After peeling off the layers of the boiled eggs, make a few cuts or incisions in each egg. This will let the eggs absorb the flavors of the spices that we will use later.
3. Add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, and 1/4 tsp salt. Toss it well so that the eggs get coated well with the spices. Keep it aside.
4. Take a thick or heavy bottom pan/kadhai. Heat 1/4 cup oil on a high flame. Once the oil is hot, add 2 chopped onions. Fry it.
5. Once the onion gets fried and becomes crispy, take it out on a plate and also take out the leftover oil.
6. Add 2 tbsp oil to the same kadhai and add the boiled eggs. Fry the eggs on medium flame until they turn light golden brown. Keep them aside.
7. Now add 4-5 tbsp oil and add 1 black cardamom, 1-inch cinnamon, 2 green chilli, and 2 finely chopped onions. Saute on medium flame. We don’t have to make it golden brown but just make it soft.
8. Add 1 tbsp ginger garlic paste, 1 chopped tomato, and 1 tsp salt. Mix well and cover the lid. Cook for 2 minutes on low flame.
9. After 2 minutes, mix well and mash the veggies with the spatula. Now, we’ll add the spices. Add 1 tsp red chilli powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp Haldi powder and 2 tsp Biryani Masala. Mix everything well.
10. Add 2 tbsp water. Mix well and close the lid. Cook for 2 minutes on low flame.
11. After 2 minutes, turn off the flame and let the spice cool off slightly. Add 2 tbsp curd and 2 tbsp water and mix well. Don’t add curd when the spices are still hot. Now, cover the lid and cook for 2 minutes on low flame.
12. Now, turn off the flame and do the layering. Add chopped coriander leaves and mint leaves.
13. Add fried onion, 2 eggs, and rice around. Next add the rest of the eggs and 1 tbsp desi ghee, 1 pinch red or orange food color(optional), chopped coriander leaves, and fried onion.
14. Add 2 cups of water. Cover the lid and cook on high flame until 1 boil. Keep the ratio of rice to water to 1:2 when we are not cooking biryani in a pressure cooker and if you are cooking in a pressure cooker, the ratio of rice to water should be 1:1.5. Now, we will cook the biryani at each flame.
Open the lid, stir it well, and cover the lid again. Cook for 7-8 minutes on low to medium flame.
15. After 7-8 minutes, cover the lid and cook for 5 minutes on low flame.
16. After 5 minutes, the Biryani is ready. Cover the lid and leave it for 5 minutes.
17. Biryani is ready to serve. Garnish with fried onion and serve with green chilli, onion, and curd. Enjoy.
Recipe Card
Egg Biryani Recipe
Ingredients
For Egg Fry
- 4 boiled eggs
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1/4 tsp salt
- 2 tbsp oil
For Biryani
- oil
- 2 onion slices
- 1 black cardamom
- 1 inch cinnamon
- 2 green chilli
- 2 chopped onion
- 1 cup Basmati Rice
- 1 tbsp ginger garlic paste
- 1 chopped tomato
- salt to taste
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 2 tsp biryani masala
- 2 – 3 tbsp fresh curd
- chopped coriander leaves
- 2 cup water
- 1 tbsp desi ghee
- 1 pinch red or orange food color optional
Instructions
- Wash 1 cup of Basmati rice and leave it aside for 5-10 minutes. Also, boil 4 eggs.
- Take the boiled eggs and make a few cuts or incisions in each egg.
- Add 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, and 1/4 tsp salt. Toss the bowl to coat the eggs well with the spices. Keep it aside.
- Heat 1/4 cup oil on a high flame. Once the oil is hot, add 2 chopped onions. Fry them to make them crispy and take them out along with the leftover oil.
- Add 2 tbsp oil to the same kadhai and add the boiled eggs. Fry the eggs on medium flame until they turn light golden brown. Keep them aside.
- Now add 4-5 tbsp oil and add 1 black cardamom, 1-inch cinnamon, 2 green chilli, and 2 finely chopped onions. Saute on medium flame.
- Add 1 tbsp ginger garlic paste, 1 chopped tomato, and 1 tsp salt. Mix well and cover the lid. Cook for 2 minutes on low flame.
- After 2 minutes, mix well and mash the veggies with the spatula. Now, add 1 tsp red chilli powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp Haldi powder and 2 tsp Biryani Masala. Mix everything well.
- Add 2 tbsp water. Mix well and close the lid. Cook for 2 minutes on low flame.
- After 2 minutes, turn off the flame and let the spice cool off slightly. Add 2 tbsp curd ad 2 tbsp water and mix well. Don't add curd when the spices are still hot. Now, cover the lid and cook for 2 minutes on low flame.
- Now, turn off the flame and do the layering. Add chopped coriander leaves and mint leaves first.
- Add fried onion, 2 eggs, and rice around. Next add the rest of the eggs and 1 tbsp desi ghee, 1 pinch red or orange food color(optional), chopped coriander leaves, and fried onion.
- Add 2 cup of water. Cover the lid and cook on high flame until 1 boil. Now, we will cook the biryani at each flame.
- Open the lid, stir it well, and cover the lid again. Cook for 7-8 minutes on low to medium flame.
- After 7-8 minutes, cover the lid and cook for 5 minutes on low flame.
- After 5 minutes, the Biryani is ready. Cover the lid and leave it for 5 minutes.
- Biryani is ready to serve. Garnish with fried onion and serve with onion and curd. Enjoy.
