This weekend I made my family’s favorite ‘Restaurant Style Egg Biryani’ which everyone also calls ‘Pressure Cooker Egg Biryani or Mughlai Egg Biryani too. And I was in no mood to have another and paratha or giant scramble or something of those sorts. Hence, a spicy, fragrant and fingerpicking egg biryani was a perfect solution !!! Now as many of you might have noticed, all my biryani recipes are inspired more by Mughlai Cuisine, hence my Egg Biryani is no different and has an abundance of Mughlai Flavors like cardamom, rose water, saffron, etc
In this recipe, you’ll find step by step method to make a perfect biryani everytime and this can be stored for 2-3 days in the fridge in an airtight container.
Restaurant Style Pressure Cooker Egg Biryani Ingredients:
For Cooking the Rice:
2 Cups Basmati Rice 5 Cups Water – to make the rice 1/2 Tsp Salt 4 Cloves 2 Dry Bay Leaf (Tej Patta)
Other Biryani Ingredients:
4 Medium Red Onion – thinly sliced 4 Tbsp Oil – to fry onion 2 Tbsp Flour – for crisping biryani 1 Tbsp Ginger Paste 1 Tbsp Garlic Paste 2 Tbsp Chopped Almonds – optional 1 Cup Plain Yogurt 1/2 Cup Water 10 Fresh Mint Leaves 4 Tbsp Olive Oil – to make masala 4 Tbsp Ghee 1 Tsp Rose Water – optional Few Strands of Saffron – optional 3 Tbsp Milk – to soak the saffron – optional
Whole Spices:
1 Cinnamon Stick – broken into 2-3 pieces 1 Bay Leaf 3 Black Cardamom 6 Green Cardamom 4 Cloves Pinch of Nutmeg
Powdered Spices:
1/4 Tsp Black Pepper Powder 1 Tbsp Coriander Powder 1 Tbsp Cumin Powder 2 Tbsp Garam Masala 1/2 Tsp Turmeric – optional 1 Tsp Kashmiri Red Chili Powder – optional Salt – as per taste
Restaurant Style Pressure Cooker Egg Biryani Process:
Cooking the Rice: Cooking the Eggs:
Frying the Onions: Making the Egg Biryani Recipe:
Layer the Egg Biryani in Pressure Cooker:
In the same pressure cooker, place 2 ladles of cooked rice, sprinkle 2tbsp of cooked masala, add 2 tbsp of fried onions, chopped cilantro+mint, 1 or 2 fried eggs and sprinkle color if using. (picture below) Layer 2 ladles of rice and follow the process above. Repeat the process till you reach the top of the dish. Now add remaining fried eggs, fried onion, masala and cilantro+mint, 2 tbsp ghee (all remaining ingredients). OPTIONAL: add rose water and saffron soaked in milk. Cover the pressure cooker and let cook for 2 minutes on medium flames. Turn off the heat and wait for 5 minutes. Fluff the biryani using a big fork (scoop and mix the rice and egg layers). The biryani is ready to serve now.
Mughlai Egg Biryani Serving Suggestion:
Serve Fresh with choice of pickle/curry/pappadam or yogurt dip. You can even serve this with a simple cucumber-tomato salad
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Basmati Rice - you may use any other rice too Medium Red Onion - you can use white or yellow onion too. Ghee - for sauteeing masala and drizzling on top Kashmiri Red Chili Powder - you may use any red chili powder Rose Water - optional but gives a sweet-cool fragrance to the biryani.
