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egg biryani recipe

Egg biryani recipe in pressure cooker, anda biryani

yummy indian kitchen
Boiled eggs and rice cooked in masala gravy in pressure cooking method.
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Prep Time 25 mins
Cook Time 40 mins
Course dinner, egg, Rice
Cuisine Hyderabadi/Andhra, Indian
Servings 3
Calories 1003 kcal

Ingredients
  

To boil eggs:

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

To cook the biryani:

  • 4 tablespoon oil
  • 1 medium size cinnamon stick
  • 2 cloves/ loung
  • 2 cardamoms/elaichi
  • ½ teaspoon shahi zeera/black cumin
  • 4 medium size onions (finely sliced)
  • 1 teaspoon ginger garlic paste
  • 2 medium size tomatoes (finely chopped)
  • ¾ cup yogurt/ curd
  • salt to taste
  • ½ teaspoon red chili powder
  • ¼ tsp turmeric powder
  • 5 cups water
  • 3 cups basmati rice (soaked for 30 minutes)
  • 5 stir fried boiled eggs
  • 2 tablespoon chopped coriander leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon fried onions
  • 2 slit green chillies
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon garam masala powder

Instructions
 

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

Nutrition

Nutrition Facts
Egg biryani recipe in pressure cooker, anda biryani
Amount Per Serving
Calories 1003 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Cholesterol 273mg91%
Sodium 165mg7%
Potassium 346mg10%
Carbohydrates 151g50%
Fiber 3g13%
Sugar 1g1%
Protein 23g46%
Calcium 110mg11%
Vitamin C 1mg1%
Vitamin A 819IU16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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