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 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Main Course / Rice Dish |One Pot Meal
Cuisine: Indian (South Indian)
Keyword: Egg Biryani, Muttai Biryani, Anda Biryani,
Servings: 4People
Calories: 400kcal
Author: Padma Veeranki
Equipment
Rice Cooker or Pressure Cooker
Pan
Ingredients
To Fry Eggs:
½teaspoonOil
4Hardboiled Eggs
Pinch of Salt
Seasoning For Masala:
1TablespoonGhee
1TablespoonOil
2Cinnamon Sticks½” each
4Cloves
2Star Anise
2Cardamom PodsElaichi
1pieceMace
2Bay Leaves
2Kapok BudsMarathi Moggu
Few KalpasiBlack Stone Flower
1Large OnionThinly sliced
5Green ChilliesSlit
1teaspoonGinger-Garlic Paste
Handful Mint Leaves & Coriander
¼teaspoonGaram Masala Powder
2CupsBasmati RiceRinsed and Soaked for 20 minutes
3CupsWaterTo 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.
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.