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egg biryani recipe
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Egg biryani recipe in pressure cooker, anda biryani

Boiled eggs and rice cooked in masala gravy in pressure cooking method.
Prep Time25 mins
Cook Time40 mins
Course: dinner, egg, Rice
Cuisine: Hyderabadi/Andhra, Indian
Servings: 3
Calories: 1003kcal
Author: yummy indian kitchen


To boil eggs:

  • 5 eggs (boiled and peeled)
  • 1 tbsp oil
  • salt to taste
  • 1 tsp red chili powder
  • a pinch of turmeric powder/haldi

To cook the biryani:

  • 4 tbsp oil
  • 1 medium size cinnamon stick
  • 2 cloves/ loung
  • 2 cardamoms/elaichi
  • 1/2 tsp shahi zeera/black cumin
  • 4 medium size onions (finely sliced)
  • 1 tsp ginger garlic paste
  • 2 medium size tomatoes (finely chopped)
  • 3/4 cup yogurt/ curd
  • salt to taste
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • 5 cups water
  • 3 cups basmati rice (soaked for 30 minutes)
  • 5 stir fried boiled eggs
  • 2 tbsp chopped coriander leaves
  • 1 tbsp mint leaves
  • 1 tbsp fried onions
  • 2 slit green chillies
  • 1/4 tsp black pepper powder
  • 1/4 tsp garam masala powder


To stir fry the boiled eggs:

  • Boil eggs and peel them.
  • Take a pan, add oil and heat it.
  • Add dry spices such as salt, red chili powder, turmeric powder.
  • Slit the eggs slightly and add them into the pan.
  • Stir fry the eggs carefully for 5-6 minutes.
  • Place them aside for later use.

Cooking the anda biryani:

  • Take a pressure cooker, add oil, heat it and add spices such as cinnamon stick, cardamoms, cloves and shahi zeera.
  • Add sliced onions and stir fry them until they turn slight golden in color.
  • Add ginger garlic paste and saute for few minutes to get rid of raw smell.
  • Add the tomatoes, mix and cook them until soft.
  • Add the yogurt into the gravy and give a mix.
  • Add the spices such as salt, red chilli powder, turmeric powder into it.
  • Cook the gravy until oil releases from the ends.
  • Add 5 cups of water to the gravy.
  • Add the soaked basmati rice into the water, mix well or stir.
  • Check for salt consistency and add as per requirement.
  • Add the stir fried boiled eggs.
  • Add coriander leaves, mint leaves, slit green chilies, fried onions on the top.
  • Add black pepper powder and garam masala powder.
  • Cover the lid of the pressure cooker.
  • Give one whistle and switch of the flame.
  • Release the pressure naturally or let the steam escape completely in its natural way.
  • Remove the lid carefully once pressure escapes.
  • Allow the biryani lid to be uncovered for 2-3 minutes.
  • Biryani is ready to be served.
  • Serve hot with raita or mirchi ka salan


Calories: 1003kcal | Carbohydrates: 151g | Protein: 23g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 273mg | Sodium: 165mg | Potassium: 346mg | Fiber: 3g | Sugar: 1g | Vitamin A: 819IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 3mg
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