STEP 1.Wash basmati rice in running water till the cloudiness of water is gone. Drain water and set the basmati rice aside.
STEP 2.Finely chop 1 onion, slice 2 onions, slit 1 green chili, and coriander and mint leaves.
STEP 3.Boil eggs and remove the shells. Make long incisions on them. You can also prick it with a fork.
STEP 4.Soak a few saffron strands in warm milk.
STEP 5.Slice onions, slit green chilies and puree the tomatoes and set it aside.
STEP 6.Heat 4 tbsp oil in pressure cooker. Add sliced onions and fry until light golden in color. Take it out and spread it on a plate.
STEP 7.Add chopped onion and then the whole spices. Saute for a minute. Add ginger garlic paste. Cook till onions are golden brown.
STEP 8.Add turmeric powder, red chili powder, coriander powder, biryani masala, and salt. Fry for a minute.
STEP 9.Add the tomato puree and curd/yogurt. Cook till the mixture thickens and oil starts to separate from the spices.
STEP 10.Lower the flame and add water. Mix and check if salt is required.
STEP 11.Layering the egg biryani
STEP 12.Add eggs, scrambled eggs, half of the fried onions, half of the coriander leaves & mint leaves & green chilies. Stir it.
STEP 13.Add basmati rice and spread it evenly.
STEP 14.Layer the basmati rice with rest of the fried onions, coriander, and mint leaves, biryani masala powder, ghee/clarified butter & saffron milk.
STEP 15.Close the lid of the pressure cooker. Cook for 2-3 whistles.
STEP 16.Let the pressure settle down on its own.
STEP 17.Open the lid and fluff up the egg biryani with a fork.
STEP 18.Check the bottom of the biryani. If there is water then heat it on a low flame till water dries up.
Nutrition value
246
calories per serving
2 g Fat7 g Protein50 g Carbs8 g FiberOther
Current Totals
2 g Fat
7 g Protein
50 g Carbs
8 g Fiber
MacroNutrients
Carbs
50 g
Protein
7 g
Fiber
8 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
118 mg
Iron
3 mg
Vitamin A
1916 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
48 mcg
Vitamin B12
0 mcg
Vitamin C
36 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
64 mg
Manganese
2 mg
Phosphorus
105 mg
Selenium
5 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment