Egg biryani in pressure cooker | Quick biryani recipe
Egg biryani is made with fragrant long grain basmati rice and spicy fried eggs that are then layered together. A quick egg biryani recipe that can be made within 30 minutes.
Nutrition Facts
Ingredients
Instructions
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Theyummydelights →Chef's Notes
I used around 1 ¼ cup of water to pressure cook 1 cup rice. Use an adequate amount of water or else your biryani might get burn and stick to the bottom.
I cooked the egg biryani in the pressure cooker for 3 whistles. It depends on the quality of basmati rice too. A few varieties of basmati rice cooks faster. So, I will recommend checking after 2 whistles and if required then close the lid and cook for 1 more whistle. Also, before closing the lid check the water level at the bottom. Add ½ cup water if required.
Addition of the right amount of salt is important. Taste the gravy and then add salt. It should be a little salty (not too much).
If you are not adding saffron to the recipe then add ¼ cup of plain milk to the recipe. The adequate amount of moisture is important to get a perfect egg biryani in the pressure cooker.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Recipe with my friends. Hope they will love it too.
This is one good recipe. Followed it step wise as instructed it turned out amazing thank you for the amazing recipe
Very tasty biryani. Genuine preparation
Glad you liked it. Thanks for the feedback.
I made it yesterday. Came out well. Thanks for the recipe.
Did you make this recipe?
Leave a Comment