Spicy Egg Biryani Recipe Made Easy In A Pressure Cooker

Ingredients

2 cup Seeraga (Jeeraga) Samba rice , or basmati or govind bhog 2 Onions , thinly sliced 1 Tomato , finely chopped 6 Whole Eggs , hard boiled 4 Green Chillies , chopped 2 inch Ginger , chopped 6 cloves Garlic , pounded 1/4 cup Mint Leaves (Pudina) , chopped 1/2 cup Curd (Dahi / Yogurt) Saffron strands , a few strands soaked in milk 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander (Dhania) Powder 2 teaspoon Red Chilli powder 1 teaspoon Garam masala powder 2 Bay leaves (tej patta) 2 inch Cinnamon Stick (Dalchin

Ingredients

4 Cardamom (Elaichi) Pods/Seeds 2 Cloves (Laung) 1 Star anise 1 Mace (Javitri) Salt , to taste 1 tablespoon Ghee

INSTRUCTIONS

To begin making the Spicy Egg Biryani, prep all the ingredients and keep ready. Boil the eggs in water for about 10-15 minutes. Peel and keep aside.

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For caramelised  onions, heat oil in a pan over low heat, add the sliced onions and saute for about 15 to 20 minutes on lowest heat until caramelised and slightly crisp.

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 Ensure this is done on the lowest heat and keep stirring intermittently for even caramelisation. Keep this aside.

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For roasted cashews, heat ghee in pan, add the broken cashew nuts and stir fry on medium heat until lightly golden brown and crisp.

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Add the ginger, garlic and green chillies into pestle and mortar and make a coarse paste.

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Heat ghee in the pressure cooker on medium heat, add the sliced onions and cook them till they soften. This will take about 5-7 minutes. 

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