Quick and flavorful egg biryani made in a pressure cooker with step-by-step instructions and photos. This recipe layers fragrant long-grain basmati rice with spicy fried eggs and fluffy scrambled eggs for a satisfying one-pot meal. Among biryani variations, egg biryani is one of the simplest and fastest to prepare at home—ready in about 30 minutes and perfect for lunch or dinner.
This quick egg biryani is easy to make and pairs well with raita and salad. For a traditional touch, serve it with Mirchi ka salan or a simple cucumber raita.
Tips to make perfect egg biryani in a pressure cooker
- Use long-grain basmati rice for authentic aroma and visuals. If you don’t have basmati, any good-quality long-grain rice will work.
- Adjust chili and spice quantities if you prefer a milder biryani.
- Use fresh, unsoured yogurt/curd. Sour curd can change the flavor balance.
- Use about 1¼ cups of water to pressure cook 1 cup of basmati rice. Water amounts vary by rice quality, so adjust if needed to avoid burning.
- If rice is not done after two whistles, check water level. Add ½ cup water if required and pressure cook for one more whistle.
- If there’s excess water after cooking, keep the cooker on the lowest flame until it evaporates—do not stir the rice at this stage to avoid breaking the grains.
- Adding a few drops of kewra essence after saffron milk is optional but enhances the aroma. Saffron or warm milk alone also works.
- Cook on medium flame for pressure cooking and use a little ghee to make the rice soft and moist—don’t skip it if you can.
How to make egg biryani in a pressure cooker (step-by-step)
Preparations
1. Finely chop one onion; slice two onions for frying. Slit one green chili and finely chop coriander and mint leaves.
2. Puree three tomatoes and keep aside.
3. Boil the eggs, peel, and make long incisions or prick them with a fork so the masala absorbs into the eggs. Keep aside.
4. Soak a few saffron strands in warm milk and set aside.
5. Rinse 1¼ cups basmati rice in running water until clear, then drain and set aside.
6. Beat two eggs with black pepper and salt to make the scrambled egg component; set aside.
Making the egg biryani
- Heat 4 tablespoons oil in the pressure cooker. Fry the sliced onions until light golden, then remove and spread on a plate.
- On low flame, add turmeric, red chili, and biryani masala to the hot oil. Add the boiled eggs and fry until lightly golden. Remove and keep aside.
- Pour the beaten egg mixture into the cooker and make scrambled eggs; set aside.
- Add the chopped onion and the whole spices (bay leaf, mace, cardamom, cloves, star anise, cinnamon, shahi jeera). Sauté for a minute, then add ginger-garlic paste and cook until onions are golden brown.
- Add turmeric, red chili powder, coriander powder, biryani masala, and salt; fry for a minute to release the spices’ aroma.
- Stir in the tomato puree and 1/4 cup fresh curd/yogurt. Cook until the gravy thickens and oil begins to separate from the masala.
Layering the biryani
1. Lower the flame and add water (use roughly 1¼ cups water for 1 cup rice, adjust based on your rice). Mix and taste for salt.
2. Add the fried boiled eggs, scrambled eggs, half the fried onions, half the chopped coriander and mint, and the slit green chilies. Gently stir to combine.
3. Spread the soaked basmati rice evenly over the mixture.
4. Layer the rice with the remaining fried onions, chopped coriander and mint, a sprinkle of biryani masala, a few spoons of ghee (clarified butter), and the saffron-infused milk.
5. Close the pressure cooker lid and cook for 2–3 whistles on medium heat. Let the pressure settle naturally.
6. Open the lid, gently fluff the biryani with a fork, and check the bottom for any remaining water. If present, dry on the lowest flame until the liquid evaporates.
7. Serve hot with raita and salad.
If you try this recipe, please leave a comment and a star rating.
Recipe Card
Egg biryani in pressure cooker | Quick biryani recipe
Equipment
- Pressure cooker
Ingredients
- 1 ¼ cup basmati rice
- 6 eggs (boil 4 eggs for frying)
- 1 tsp red chili powder
- 2 tsp biryani masala powder
- 2 tsp coriander powder
- ¼ tsp turmeric powder
- 1 tsp black pepper powder
- Salt to taste
- 3 tomatoes, pureed
- ¼ cup curd/yogurt (not sour)
- ¼ cup chopped coriander leaves
- ¼ cup chopped mint leaves
- 2 green chilies, slit
- 2 tsp ginger-garlic paste
- 3 onions, sliced
- 1 onion, finely chopped
- 4 tbsp oil + 1–2 tbsp ghee
Whole spices
- 2 bay leaves
- 1 blade mace
- 3 green cardamom
- 4 cloves
- 1 star anise
- 1-inch cinnamon stick
- ½ tsp shahi jeera (caraway seeds)
Instructions
- Rinse and drain basmati rice until water runs clear. Soak briefly if preferred.
- Prepare vegetables, herbs, and beaten eggs as listed in Preparations above.
- Fry sliced onions until golden and set aside. Fry boiled eggs with spices; set aside. Scramble the beaten eggs and keep aside.
- Sauté chopped onion and whole spices, add ginger-garlic paste and cook until golden. Add powdered spices, tomato puree, and yogurt. Cook until oil separates.
- Add water, adjust salt, then layer eggs, herbs, and half the fried onions. Spread rice evenly and top with remaining onions, herbs, ghee, and saffron milk.
- Close the cooker and cook for 2–3 whistles. Allow pressure to release naturally, then fluff gently and serve hot.
Notes
- Water ratio of about 1¼ cups per cup of rice is a guide—adjust based on the rice variety you use.
- Check rice after two whistles; some basmati varieties cook faster and may need only two whistles.
- Taste the gravy before closing the lid and adjust salt as needed—slightly salty helps the overall balance.
- If not using saffron, add ¼ cup plain warm milk to provide moisture and aroma.
Nutrition
Nutrition information is an approximation.