Egg biriyani recipe in pressure cooker |Egg biriyani recipe 

Biriyani is very tasty to eat but it's preparation method is so long and time taking .Don't worry you will be able to easily make egg biriyani in the pressure cooker . 

                 

• TABLE OF CONTENTS 

• INGREDIENTS 

• RECIPE CARD

• STEP BY STEP  RECIPE 

• VIDEO

• PRINT 🖨 

PREPARATION  METHOD 

1. Clean basmati rice thoroughly in water and soak it for 20 mins
2. Clean and chop onion, coriander leaves, mint leaves
3. Heat 5 spoons of oil in a cooker
4. Put 3 chopped onions in oil and roast them till golden brown 
5. Take it out from oil 
6. Add egg and potato, turmeric , salt and fry it in same oil 
7. Take it out from cooker
8. Put 2 chopped onions in the same oil and fry for a minute
9. Add whole spices and stir for few seconds
10. Add ginger garlic paste and stir for a minute
11. Add powdered masala with chopped tomatoes and cook it for 5 minutes
12. Add 1 & 1/2 glass water
13. Let the water boil, add soaked rice, egg and potato
14. Add chopped coriander leaves, mint leaves, roasted onions, biriyani masala and 1 teaspoon salt over it
15. Add 1 large spoon of Kesar milk , 1tbsp of ghee and cook until it comes to 2 whistles
16. Cook on sim flame again for 5 minutes
17. Open cooker lid after 10 minutes 
18. Serve hot with cucumber raita

Finally I would like to request you to read my other recipe

• CURD RICE 

STEP  BY  STEP  PREPARATION  METHOD 

• Clean basmati rice thoroughly in water and soak it for 20 mins

• Heat 5 spoons of oil in a cooker
• Roast Cashewnuts for 1 min and Keep aside

• Put 3 chopped onions in oil and roast them till golden brown 
• Take it out from oil 

• Add egg and potato, turmeric , salt and fry it in same oil 
• Roast egg and potato separately 
• Take it out from cooker ,Keep aside 

• Put 2 chopped onions in the same oil and fry for a minute
• Add whole spices and stir for few seconds

• Add ginger garlic paste and stir for a minute
• Add powdered masala with chopped tomatoes and cook it for 5 minutes

• Add 2 & 1/2 glass water
• Let the water boil, add soaked rice, egg and potato

• Add chopped coriander leaves, mint leaves, roasted onions, biriyani masala and 1 teaspoon salt over it
• Add 1 large spoon of Kesar milk , 1 tbsp of ghee and cook until it comes to 2 whistles

• Cook on low flame again for 5 minutes
• Open cooker lid after 10 minutes 

⁷*

• Serve hot with cucumber raita

ESSENTIAL  INGREDIENTS

• Basmati rice 250 grams 1 & 1/4 glass
• Egg 6
• Boiled potatoes 2
• Onion 5
• Tomato 2
• Turmeric powder 1 teaspoon
• Red chili 1 teaspoon
• Garam Masala 1 teaspoon
• 2 green chilies
• 1 piece mace
• 1 piece cinnamon 
• Cumin 1 teaspoon
• 5 cloves 
• 2 green cardamom 
• Coriander leaves 1 cup
• Mint leaves 1/2 cup
• Oil 5 tablespoons
• 1 tablespoon
• Salt to taste
• Saffron 6
• Milk 1/2 cup
• Water 2 & 1/2 glasses

• 🍴CUISINE : INDIAN 

• 𐂷AUTHOR : BHUMI'S KITCHEN 

• 🕡PREP TIME : 30 MINUTES 

• 🕗COOK TIME : 20 MINUTES 

• ⧗TOTAL TIME : 50 MINUTES 

• 🍽SERVING : 4 PERSON 

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Nutrition Facts

• Energy: 410 calories
• Protein: 11.5 grams
• Carbohydrate: 37.9 grams
• Fat: 23.3 grams
• Fiber: 2.4g
• Cholesterol: 5.8 m.g.

PRINT 🖨

• Note: Open cooker lid after 10 mins 
• Cook up to 2 whistles on full flame
• Then cook on low flame for 5 minutes