Who doesn’t love Biryani?…For me Biryani is happiness ????….Biryani in itself is a delicacy with an awesome mix of flavours of basmati rice with selective spices. Our weekends are mostly incomplete without biryani. There are different kinds of biryanis with tons of variations depending on the ingredients used or the cooking style used, from the elaborate Dum Style to the Simple Cooker Method. Egg Biryani Rice Cooker Method is one such easy and quick biryani prepared in an electric rice cooker. Cooking biryanis in cooker not only saves time, but also eliminates the agony of cooking rice to perfection (like the fluffy rice in dum biryanis). This method is very useful especially for novice cooks, bachelors and when pressed with time.
Egg is a comfort food not only in Indian cuisine, but also in various cuisines across the world. If you are an EGG ????lover, this biryani will definitely be a treat for you. This is a complete meal in itself with eggs and rice. Pair it with some cooling raita, and you are good to go. If you are a vegetarian, replace the eggs with paneer or vegetables, it will still taste equally delicious ???? without compromising on the aroma that lingers in the house.
Steps to Follow for
Egg Biryani Rice Cooker Method:
Quick Tip:
Very important step to follow for any biryani is to gently wash the rice and soak it in lots of water for at least 20 minutes. This prevents the rice grains from becoming starchy and mushy later. So before starting to cook, soak rice and then move on with the other steps.
1- These are all the ingredients needed to prepare Egg Biryani/Muttai Biryani. Boil 4 eggs, peel and keep aside.
2- Soak basmati rice in water for at least 20 minutes.
3- Heat ½ teaspoon oil in a pan over medium heat. Make some slits with a knife or poke holes with a fork on hardboiled eggs and add to the oil. Sprinkle salt, toss well and roast eggs until you get a light brown crispy layer. Set aside.
4- Heat ghee and oil in the same pan over medium heat.
5- Add the whole spices like cinnamon sticks, cloves, Star Anise, Cardamom Pods, Mace, kapok Buds, Few Kalpasi and bay leaves.
6- Sauté for a minute until you get a nice aroma.
7- Add thinly sliced onions and slit green chillies. Add a little salt to soften the onions. The onions shouldn’t turn brown. Add mint and coriander leaves and sauté till the leaves wilt.
8- Add ginger-garlic paste and mix well.
9- Sauté until the raw flavour goes away.
10- Finally, add garam masala powder and the fried eggs. Sauté for 2 minutes and turn off the heat.
11- Transfer this masala to the rice cooker bowl with rice (soaked and drained).
12- Add required water ( 1: 1.5 ratio of rice to water respectively) and adjust salt. Increase water by half if you want softer biryani.
13- Turn on the electric rice cooker and the rice is done when it comes to warm.
Pressure Cooker Method:
- In case you want to prepare this biryani in a pressure cooker, follow the same procedure except that you can fry all the ingredients fo the masala directly in the pressure cooker. Then add soaked and drained rice, required water and cook for 3 whistles
- Release the pressure from the pressure cooker. Uncover the pressure cooker after the pressure releases and fluff the rice gently.
- Check out Chicken Biryani and Mutton Biryani prepared in Pressure Cooker.
- You might want to also check out how I use the Pressure Cooker to prepare Chicken Biryani Dum Style.
Serving Suggestions:
- Serve steaming hot Egg Biryani with sliced onion, lemon wedge and raita.
- You can also serve with a Vegetable Kurma, Chicken Curry or Mutton Curry to make it even more special.
Egg Biryani Rice Cooker - Muttai Biryani
Equipment
- Rice Cooker or Pressure Cooker
- Pan
Ingredients
To Fry Eggs:
- ½ teaspoon Oil
- 4 Hardboiled Eggs
- Pinch of Salt
Seasoning For Masala:
- 1 Tablespoon Ghee
- 1 Tablespoon Oil
- 2 Cinnamon Sticks ½” each
- 4 Cloves
- 2 Star Anise
- 2 Cardamom Pods Elaichi
- 1 piece Mace
- 2 Bay Leaves
- 2 Kapok Buds Marathi Moggu
- Few Kalpasi Black Stone Flower
- 1 Large Onion Thinly sliced
- 5 Green Chillies Slit
- 1 teaspoon Ginger-Garlic Paste
- Handful Mint Leaves & Coriander
- ¼ teaspoon Garam Masala Powder
- 2 Cups Basmati Rice Rinsed and Soaked for 20 minutes
- 3 Cups Water To cook Rice
Instructions
Fry Eggs:
- Heat ½ tsp oil in a pan over medium heat. Make some slits with a knife or poke holes with a fork on hardboiled eggs and add to the oil. Sprinkle salt and roast eggs until you get a light brown crispy layer. Set aside.
Rice Cooker Method:
Seasoning For Masala:
- Heat ghee and oil in the same pan.
- Add the whole spices- Cinnamon Sticks, Cloves, Star Anise, Cardamom Pods, Mace, Bay Leaves, Kapok Buds and Kalpasi.
- Sauté for a minute until you get a nice aroma.
- Add thinly sliced onions, slit green chillies, handful of mint and coriander leaves. Sauté till the leaves wilt.
- Add ginger-garlic paste and mix well. Sauté until the raw flavour is gone.
- Finally, add garam masala powder and the fried eggs. Sauté for 2 minutes and turn off the heat.
- Transfer this to the rice cooker bowl with rice (soaked and drained).
- Add required water and adjust salt.
- Turn on the rice cooker and the rice is done when it comes to warm.
Pressure Cooker Method:
- Follow the same procedure under the section "Seasoning For Masala" except that you can fry all the ingredients fo the masala directly in the pressure cooker.
- Then add soaked and drained rice, required water and cook for 3 whistles
- Release the pressure from the pressure cooker. Uncover the pressure cooker, and fluff the rice gently.
Serving Suggestions:
- Serve the steaming hot Egg Biryani with sliced onion, lemon wedge and raita.
- You can also serve with a Vegetable Kurma, Chicken Curry or Mutton Curry to make it even more special.
Recipe Video
Notes
- Use good quality basmati rice to make biryani. Soak rice in water for at-least 20 minutes. This helps in keeping the rice grains from becoming starchy and mushy later.
- Useful Links: Check out how I prepare and store Ginger Garlic Paste and Garam Masala Powder.
- Use 1:1.5 ratio of rice to water respectively to get the fluffy texture of rice. If you want rice on softer side, use 1:2 ratio.
- Always wipe the eggs before frying to prevent them from spluttering. Also, make sure to make slits with a knife or poke them with a fork or tooth pick before frying.
- For a vegetarian version, replace the eggs with paneer or vegetables.
Do check out other Egg Recipes, Biryani Recipes and Rice Recipes from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
