Recipes

Simple Weekend Thali – Egg Biryani – Pressure Cooker Method

Egg Biryani – Pressure Cooker Method

Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch. Most of our weekends would be either chicken or egg based recipes. I always make an elaborate lunch on weekends, at the same time, I cook quick recipes so that I can spent time with the family. This egg biryani is one such quick and easiest recipe, needs just 30 minutes to finish. Pairs very well with simple raita and rich,creamy curries.

The thali has

1.Egg Biryani
2.Onion Raita
3.Roti
4.Paneer Butter Masala
5.Pickle
6.Sliced Cucumber
7.Fresh mangoes

egg biryani in rice cooker

                                                                    

                                                            

                                     Egg Biryani – Pressure Cooker Method


                                                                  

   Basic Information

   Preparation time ~ 15 minutes
   Soaking time ~ 10 minutes

   Cooking time ~ 25 minutes

   Serves ~ 4(generously)

  Ingredients

Ingredient

Quantity

Basmathi rice

1.25 cups

Hard boiled eggs

6-8

Onion(thinly sliced)

2 medium size

Tomato(finely chopped)

1 medium size

Yogurt/thayir

2 tbs

Red chilly powder/milagai podi

1/2 tsp

Coriander powder/dhaniya podi

1 tsp

Garam masala powder

1/2 tsp

Lemon juice

2 tsp

Salt

1.5 tsp
Oil

1 tbs

Ghee/nei

2 tsp

Coriander leaves(finely chopped)

2 tbs

Water

2.25-2.5 cups

 Grind to a coarse paste

Ingredient

Quantity

Garlic/poondu

4-5 cloves

Ginger/inji

1 inch piece

Cloves/lavangam

2-3

Cloves/lavangam

2-3

Green chilly/pachamilagai

4-5

Mint leaves/pudina

a fistful


  For the tempering

 

Ingredient

Quantity

Bay leaf

1

Fennel seeds/sombu

1/2 tsp

Cinnamon/pattai

1 inch

Cloves/lavangam

2

  • Soak the basmathi rice in water,grind the given ingredients given’ to grind’ to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
  • Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.
egg biryani in rice cooker
  • Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.
egg biryani in rice cooker
  • Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.
egg biryani in rice cooker
  • Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.
egg biryani in rice cooker
  • Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.
egg biryani in rice cooker

 

egg biryani in rice cooker


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