Pressure cooker quick egg biryani
- Heat 2 tbsp oil in pan on high flame. Fry sliced onions till brown. Keep aside.
- Boil 6 eggs. Make slit in the eggs.
- Heat 2 tbsp oil in pan on low flame. Add 1/2 tsp red chilly powder, 1/4 tsp haldi powder and salt. Mix and add eggs. Fry for 2 mins till eggs turn golden.
- In pressure cooker add 2 tbsp ghee, 1 tbsp oil, 2" cinnamon, 1 star anise, 2 cardamom pods, 3 cloves, 2 bay leaves, 2 medium onions thinly sliced. Saute the onions till golden brown.
- Add 3 green chillies slit, 1/2 tsp ginger garlic paste, 3 small tomatoes finely chopped. Add 1 tsp salt and cook it mushy.
- In a vessel take 1/2 cup curds, 2 tsp red chilly powder, 1 tsp corriander powder, 1/4 tsp tumeric powder, 1 tsp garam masala and mix
- Add curd mixture into the pressure cooker. Cook for 5 mins on medium flame.
- Add corriander and mint leaves chopped. Mix and cook for 1 minute.
- Add 30 mins soaked rice (300 grams) and gently mix.
- Add 500 ml water. 1 tsp salt. Place fried eggs in the cooker.
- Add quatered 2 big potatoes (optional)
- Top with fried onions and corriander leaves.
- Close cooker and cook for 10 mins on medium low flame.
- Afterwards let it rest for 10 mins before opening.