Egg Biryani – Muttai Biryani in Pressure Cooker

This is a very easy Egg (muttai) biryani done in the pressure cooker. But instead of just serving the biryani with boiled eggs, this recipe gives the boring eggs a twist. The eggs are stuffed and then pan fried. This is a very easy recipe that can be done within an hour from start to finish. Here is how to do it.

A quick biryani tip: One important thing to do for any biryani is to gently wash the rice and soak it in lots of water for at-least 20 minutes. It helps in keeping the rice grains from becoming starchy and mushy later. So before starting to cook, soak the rice and then move on with the other steps.

Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. I added star anise too. If you want a rich biryani, you can substitute ghee instead of oil or use a combination of both. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.

Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry. Do not cook on high flame or the mixture will burn on the sides.

Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minutes.

Add in the water. For every cup of rice used, add 1.5 cups of water. We used 2 cups of rice. So add 3 cups of water. Let it come to a boil. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

Now the eggs. Here is how to boil the eggs the correct way. Adding the eggs in hot water will help in easy peeling of eggs later on. Always start the eggs in hot boiling water.

Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. The little tart and smooth mayonnaise works so well when frying eggs. Mix everything well.

Fill the yolk mixture onto the halved eggs. Set aside.

Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.

Serve the biryani with fried eggs.

Egg Biryani – Muttai Biryani in Pressure Cooker

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Easy Egg Biryani (Muttai Biryani) done using the pressure cooker method. Served with stuffed fried eggs.

• Total Time: 1 hour
• Yield: 4 persons 1x

Ingredients

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For the Biryani

• 2 Tablespoon Oil
• 2 Bay leaves
• 2 Cardamom
• 3 Cloves
• 2 Sticks Cinnamon
• 1 Star Anise (optional)
• 3 Red Onions, sliced
• 10 Cloves Garlic
• 2 inch piece Ginger
• 4–5 green chillies
• 3 Tomatoes, chopped
• 2 Teaspoon Salt
• 1/2 cup Mint leaves, chopped
• 1/2 cup Coriander leaves, chopped

Rice

• 2 cups Basmati rice
• 3 cups Water

For the Stuffed Eggs

• 4 Eggs (hard boiled)
• 1 Green Chilli
• a pinch of Salt
• 2 teaspoon Milk
• 1 teaspoon Mayonnaise
• 2 sprigs Coriander leaves, chopped
• 1 teaspoon Oil for frying the eggs

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Instructions

For the biryani

1. Heat oil in a pan and add in the bay leaves, cardamom, cloves and cinnamon. Add star anise if using. Fry for 10 seconds. Add in the sliced onions and fry till the onions are starting to brown.
2. Grind the ginger, green chillies and garlic with 1/4 cup of water to a smooth paste. Add in the ground paste and the chopped tomatoes to the pan. Fry till the tomatoes are soft and the mixture looks a little dry.
3. Add in the salt and the chopped mint leaves and coriander leaves. Saute for a couple of minute.
4. Add in the water. Once the liquid comes to a boil, add in the soaked and drained rice. Check for seasoning. Close the pan and cook for exactly 2 whistles (6-7 minutes). Switch off the flame and let it rest until the pressure from the cooker gets released naturally. Open the cooker and gently fluff up the rice.

For the Stuffed Eggs

1. Cut the boiled eggs into half. Remove the yolk and set aside in a bowl. Add in the green chillies, coriander leaves, little milk, salt and a teaspoon of mayonnaise to the yolk mixture. Mix well. Fill the yolk mixture onto the halved eggs. Set aside.
2. Heat oil in a pan and add in the eggs, stuffed side down. Fry for a minute. Remove the fried eggs to a plate. Set aside.
3. Serve the biryani with fried eggs.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Main Dish
• Cuisine: Tamilnadu