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Egg Biryani Rice Cooker - Muttai Biryani

Egg Biryani Rice Cooker Method (Muttai Biryani) is a quick way to prepare flavourful biryani, a fragrant rice delicacy cooked with selective spices and boiled eggs.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course / Rice Dish |One Pot Meal
Cuisine: Indian (South Indian)
Keyword: Egg Biryani, Muttai Biryani, Anda Biryani,
Servings: 4 People
Calories: 400kcal
Author: Padma Veeranki

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.