Anda Biryani - Indian Style
For Marination
For Biryani Base
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate Eggs and Potatoes
In a bowl, combine the boiled eggs and chopped potatoes. Add curd, 1 teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon salt. Mix everything thoroughly by hand, ensuring the eggs and potatoes are well coated. Set aside for to .
Prepare the Aromatic Base
Heat 2-3 tablespoons of cooking oil in a pressure cooker over medium heat. Add 1 teaspoon cumin seeds, 3-4 bay leaves, 5-6 black peppercorns, 3-4 cloves, and 1 small cinnamon stick. for until fragrant.
Sauté Onions and Aromatics
Add the finely chopped large onions to the cooker. for until they turn golden brown. Then, add the slit green chilies, ginger-garlic paste, and curry leaves. Cook for another until the raw smell of ginger-garlic paste disappears.
Add Tomatoes and Powdered Spices
Add the chopped tomatoes to the cooker and cook for until they soften. Now, add the powdered spices: 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon salt, 1 packet (approx. 1-2 tbsp) Everest Shahi Biryani Masala, and 1/2 teaspoon garam masala. Mix well and cook for until the oil starts to separate from the masala.
Incorporate Marinated Eggs and Potatoes
Add the eggs and potatoes to the cooked masala in the pressure cooker. Gently mix everything together, ensuring the eggs and potatoes are coated with the spice mixture. Cook for .
Add Rice and Water
Add the washed rice to the cooker. Pour in 5 cups of water. Gently stir to combine all ingredients without breaking the eggs or potatoes. Sprinkle fresh coriander leaves on top.
Pressure Cook the Biryani
Close the lid of the pressure cooker. Cook on high flame until 2 whistles. Once done, turn off the heat and let the pressure release naturally for . Do not open the lid before the pressure is fully released.
Serve Anda Biryani
Once the pressure is released, open the cooker lid. Gently fluff the biryani with a fork or ladle. Serve hot with raita, papad, and chutney. Enjoy your homemade Anda Biryani!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a vegetarian optionDietary option
Replace eggs with paneer or mixed vegetables.
- Add other whole spices likeCustomise
Add other whole spices like star anise or green cardamom for a more complex aroma.
Helpful Tips
Small details that can improve the final result.
Your Notes
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