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 (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

Steps

1. 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.
2. 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. Ensure this is done on the lowest heat and keep stirring intermittently for even caramelisation. Keep this aside.For roasted cashews, heat ghee in pan, add the broken cashew nuts and stir fry on medium heat until lightly golden brown and crisp. Once done, turn off the heat and keep aside.
3. Add the ginger, garlic and green chillies into pestle and mortar and make a coarse paste.
4. 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.
5. Add the ginger garlic paste and add whole spices. Saute until you can smell the delicious aromas.
6. Add the chopped tomatoes, the turmeric powder, red chilli powder, coriander powder and garam masala powder, and mix well.
7. When the masala is mixed properly, add the boiled eggs.
8. Next add the rice, saffron milk, yogurt, salt and mint. Add 3 cups water and cook for two whistles and turn the heat to low. Simmer for another 3 minutes and turn off the heat.
9. Allow the egg biryani to rest for a few minutes and the pressure to release naturally. This will take about 20 minutes.
10. Garnish with caramelised onions and more leaves and roasted cashew nuts (optional)
11. Serve Spicy Egg Biryani along with Onion Raita and Mirchi Ka Salan for a delicious weekend meal.