Easy Pressure Cooker Egg Biryani

Name: Easy Pressure Cooker Egg Biryani
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
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 (Dalchini); 4 Cardamom (Elaichi) Pods/Seeds; 2 Cloves (Laung); 1 Star anise; 1 Mace (Javitri); Salt to taste; 1 tablespoon Ghee; 1 tablespoon Oil; 2 Onions sliced; 1 tablespoon Ghee; 1/4 cup Cashew nuts; Mint Leaves (Pudina) chopped; Coriander (Dhania) Leaves Few sprigs chopped; 1/4 cup Cashew nuts roasted in ghee until browned

open_in_newFrom another website: Archanas Kitchen

This spicy egg biryani is made with boiled eggs, homemade masalas and jeera samba rice. It is cooked in a pressure cooker for a flavourful rice dish.

schedulePrep

30 min

local_fire_departmentCook

1 hr 10 min

groupServes

Ingredients

As listed on Archanas Kitchen

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 (Dalchini)
4 Cardamom (Elaichi) Pods/Seeds
2 Cloves (Laung)
1 Star anise
1 Mace (Javitri)
Salt to taste
1 tablespoon Ghee
1 tablespoon Oil
2 Onions sliced
1 tablespoon Ghee
1/4 cup Cashew nuts
Mint Leaves (Pudina) chopped
Coriander (Dhania) Leaves Few sprigs chopped
1/4 cup Cashew nuts roasted in ghee until browned

Source

Recipe by Archana Doshi on Archanas Kitchen. The full method is on the original page.

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