Step-by-Step Instructions

1. 1.Prepare and Fry Eggs

   Boil the eggs and make small slits on them. Heat oil in a pressure cooker. Add 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, 0.25 teaspoon turmeric powder, and a pinch of salt to the hot oil. Add the boiled eggs and fry until they are lightly golden brown. Remove the fried eggs and set them aside.

2. 2.Sauté Aromatics

   In the same oil, add whole spices like bay leaf, cinnamon stick, cardamom pods, and cloves. Then add 1 large sliced onion, 2 slit green chilies, and 1 handful of mint leaves. Sauté until the onions turn golden brown.

3. 3.Add Ginger-Garlic Paste and Spices

   Add 0.5 teaspoon ginger-garlic paste and sauté until its raw smell disappears. Next, add 1 teaspoon red chili powder and 0.25 teaspoon garam masala. Mix all the ingredients well.

4. 4.Add Tomatoes and Curd

   Add 2 medium sliced tomatoes to the mixture and cook until they soften. Then, add 2 tablespoons of curd (yogurt) and mix thoroughly until well combined.

5. 5.Add Water, Salt, Rice, and Eggs

   Pour in 1.5 cups of water (for 1 cup of rice) and add salt to taste. Bring the mixture to a rolling boil. Once boiling, add 1 cup of soaked basmati rice and the previously fried eggs.

6. 6.Pressure Cook the Biryani

   Close the pressure cooker lid and cook for 2 whistles. After the whistles, turn off the heat and let the pressure release naturally before opening the cooker.

7. 7.Finish with Ghee and Serve

   Once the pressure is released, open the cooker. Add 1 tablespoon of ghee and gently mix the biryani. Serve the hot egg biryani with raita and cucumber.