Egg Biryani (Pressure Cooker)

We love biryani. But given my hectic schedule, sometimes I find it difficult to find time to follow the elaborate procedure (cook rice and other ingredients separately and then layer it up together and cook again). So here is a version of biryani that can be made quickly and is equally tasty. The green masala adds the ‘secret ingredient’ touch to this recipe ?

This is a handy recipe for lunch box if I haven’t planned anything the previous night. ? For more elaborate biryani recipes, you can try Murg Dum Pukht Biryani or a more authentic version of Egg Biryani.

Do not hard boil the eggs as they would get cooked again along with the rice in the pressure cooker. I boil them just enough so that the shells can be removed (around 6-8 minutes).

Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
For the green masala:
Coriander : 3/4th cup
Green Chilli : 2 (roughly chopped)
Garlic : 7-8 cloves
Ginger : 1/2 inch

Basmati Rice : 1 cup
Eggs : 4 (boiled and shell removed)
Onion : 2 (cut lengthwise)
Tomato : 1 (chopped)
Cloves : 2
Peppercorns : 4-5
Cinnamon : 1/2 inch
Bay Leaf : 1/2
Oil : 2-3 tsp
Hot Water : 2 cups
Salt : as per taste

Method of Preparation:

1. Grind together all the ingredients mentioned for green masala and keep aside.
2. Wash rice, drain water and keep aside.
3. Heat oil in pressure cooker. Once oil is hot enough add the cloves, peppercorns, cinnamon, and bay leaf. Fry for a minute and add the onion.
4. Once the onion turns slightly brown, add the tomato and mix well.
5. Once the tomato turns soft, add the green masala, washed rice and mix gently.
6. Add two cups of hot water and salt to this and mix gently.
7. Put cross slits on the eggs as shown in pics and place in the cooker. The cooker would be hot so be careful not to touch the sides.
8. Cover the lid and keep on high flame for 2-3 whistles. Open the lid once all the pressure has settled. Serve hot with any raita of your choice.