Spicy Egg Biryani Recipe Made Easy in a Pressure Cooker
Spice Up Your Mealtime with This Easy Pressure Cooker Egg Biryani Recipe!
If you’re craving a flavorful, spicy, and aromatic biryani but don’t want to spend hours in the kitchen, this easy pressure cooker egg biryani is the perfect solution! Combining the richness of soft-boiled eggs with an array of vibrant spices, this dish delivers bold flavors while saving you time. The pressure cooker ensures tender basmati rice, infused with saffron and cardamom, and perfectly seasoned, without compromising on taste or texture.
This simple yet indulgent biryani features a medley of spices like cumin, coriander, and red chili powder, and the eggs absorb the aromatic broth, making each bite a flavorful burst. Whether you’re cooking for a busy weekday lunch or a leisurely weekend dinner, this egg biryani recipe will delight your taste buds and impress your guests.
Ingredients for Spicy Egg Biryani
| Ingredient | Quantity |
|---|---|
| Seeraga (Jeeraga) Samba rice | 2 cups |
| Onions (thinly sliced) | 2 large |
| Tomato (finely chopped) | 1 medium |
| Whole Eggs (hard boiled) | 6 eggs |
| Green Chillies (chopped) | 4 small |
| Ginger (chopped) | 2-inch piece |
| Garlic (pounded) | 6 cloves |
| Mint Leaves (Pudina, chopped) | 1/4 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Saffron strands (soaked in milk) | A few strands |
| Turmeric powder (Haldi) | 1 tsp |
| Coriander Powder (Dhania) | 1 tsp |
| Red Chilli Powder | 2 tsp |
| Garam Masala Powder | 1 tsp |
| Bay Leaves (Tej Patta) | 2 leaves |
| Cinnamon Stick (Dalchini) | 2-inch piece |
| Cardamom Pods (Elaichi) | 4 pods |
| Cloves (Laung) | 2 cloves |
| Star Anise | 1 pod |
| Mace (Javitri) | 1 small piece |
| Salt | To taste |
| Ghee (for cooking) | 1 tbsp |
| Oil (for caramelized onions) | 1 tbsp |
| Onions (sliced for caramelization) | 2 medium |
| Ghee (for roasted cashews) | 1 tbsp |
| Cashew Nuts (for roasting) | 1/4 cup |
| Fresh Mint Leaves (for garnish) | A few sprigs (optional) |
| Fresh Coriander Leaves (for garnish) | A few sprigs (optional) |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 500 kcal |
| Protein | 15 g |
| Carbohydrates | 75 g |
| Fiber | 5 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Cholesterol | 185 mg |
| Sodium | 400 mg |
| Potassium | 350 mg |
Preparation Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Servings: 4–6
Instructions for Spicy Egg Biryani
Step 1: Prep the Ingredients
To start, prepare all your ingredients. Boil the eggs in a pot of water for about 10-15 minutes, then peel them and set aside. Thinly slice the onions, chop the tomatoes, and prepare your spices and herbs. For the saffron, soak the strands in a small bowl of warm milk to release the color and flavor.
Step 2: Caramelize the Onions
For the caramelized onions, heat 1 tablespoon of oil in a pan over low heat. Add the sliced onions and sauté them on the lowest heat setting for about 15-20 minutes. Stir occasionally to ensure they brown evenly. This slow caramelization brings out the sweet, rich flavor that will balance the spices in the biryani. Once caramelized, set them aside.
Step 3: Roast the Cashew Nuts
In a separate pan, heat 1 tablespoon of ghee and add the cashew nuts. Roast them over medium heat until they turn golden brown and crispy. Set these aside as well.
Step 4: Prepare the Ginger-Garlic Paste
In a mortar and pestle, grind the ginger, garlic, and green chillies into a coarse paste. This will infuse the biryani with a fragrant base flavor.
Step 5: Cook the Aromatics in the Pressure Cooker
Heat 1 tablespoon of ghee in the pressure cooker over medium heat. Add the sliced onions and cook until softened, about 5-7 minutes. Once they soften, add the ginger-garlic paste and sauté for a couple of minutes, releasing the aromatic fragrance. Then, add the whole spices: bay leaves, cinnamon stick, cardamom pods, cloves, star anise, and mace. Stir them for about 1 minute to allow the spices to bloom in the hot ghee.
Step 6: Add the Tomato and Spices
Now, add the chopped tomatoes to the pressure cooker along with the turmeric powder, red chilli powder, coriander powder, and garam masala powder. Stir well and cook until the tomatoes soften and the oil starts to separate from the masala paste, about 5-7 minutes.
Step 7: Add the Boiled Eggs and Rice
Once the masala is ready, gently add the hard-boiled eggs, followed by the rice. Pour in the saffron-infused milk, curd (yogurt), and a pinch of salt. Add the chopped mint leaves for extra fragrance. Mix the ingredients gently to combine without breaking the eggs.
Step 8: Cook the Biryani
Add 3 cups of water to the pressure cooker and give everything a gentle stir. Close the lid and cook on high pressure for two whistles. After two whistles, lower the heat and simmer for another 3 minutes. Turn off the heat and allow the pressure to release naturally. This should take about 20 minutes, so let the biryani rest undisturbed.
Step 9: Garnish and Serve
After the pressure has fully released, open the lid and fluff the biryani gently with a fork. Garnish with the caramelized onions, fresh mint leaves, coriander leaves, and the roasted cashew nuts. The caramelized onions will add a sweet contrast to the spiciness, while the fresh herbs will lend a fragrant finish.
Tips for the Perfect Egg Biryani
- Rice Selection: While Seeraga Samba rice is traditional, you can use basmati rice or even Govind Bhog rice for similar results. Just make sure to soak the rice for at least 15-20 minutes before cooking for fluffy, separated grains.
- Pressure Cooking: The key to a perfect biryani lies in the cooking time. Be sure to cook on low heat after the first two whistles to avoid overcooking the rice.
- Flavor Enhancements: For an even richer taste, add a dash of rose water or kewra water just before serving. This traditional touch adds a floral aroma that complements the spices perfectly.
How to Serve Spicy Egg Biryani
This flavorful egg biryani is perfect when paired with a side of cooling Onion Raita and a spicy Mirchi Ka Salan. The creamy yogurt in the raita balances out the heat from the biryani, while the tangy salan brings an extra layer of complexity to the dish.
Conclusion
This Spicy Egg Biryani made in a pressure cooker is the ideal way to enjoy a classic, aromatic Indian dish without spending hours in the kitchen. The rich combination of spices, perfectly cooked eggs, and fragrant rice will surely impress your family or guests. Enjoy it as a standalone meal or with your favorite side dishes for a complete feast. Happy cooking!
