Egg biryani

The hot bowl of biryani to make your lunch soulful and satisfying!

Course Main Course

Cuisine Indian, Mughalai

Keyword biryani masala rice, egg biryani, one pot biriyani

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 488kcal

At first, boil the eggs and poke them on all sides with the toothpick. Keep them aside.
In a pan, add 4 tablespoons of oil.
To that, add 2 teaspoons of coriander powder, chilli powder and amchur powder, along with 1 teaspoon garam masala and salt. Toss them well.
Place the boiled eggs on this curry and toss them till the masala blend and coat well on all the sides of the eggs. Collect these coated eggs and store the remaining curry for biryani gravy.
Take a pressure cooker and add 2 tablespoons of oil.
To that, add the remaining curry and add the cup of onions with a bay leaf, star anise and green chilli. Saute them well.
Then add 2 teaspoons of ginger and garlic paste, 1 teaspoon of salt followed by the addition of the cup of tomatoes. Cook all the ingredients well till the raw smell goes away.
Finally, add 1/2 cup of curd, 4 tablespoons of biryani masala and mint leaves. Cook the biryani gravy well and add 2 cups of water. Cook further.
Then add the basmati rice. Add 1/4th cup of water if required. Mix all the ingredients well.
Finally, place the coated eggs and sprinkle coriander leaves. Cover the pressure cooker and cook the biryani for 15-20 minutes.
Serve the biryani piping hot!