| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
For Cooking the Rice:
- 2 cups Basmati rice
- 5 Cups Water
- 1/2 tbsp salt
- 4 cloves
- 2 Dry Bay Leaf
For Biryani
- 4 red onion medium and thinly sliced
- 4 tbsp oil to fry the onion
- 2 tbsp flour for crisping biryani
- 1 tbsp Ginger Paste
- 1 tbsp Garlic paste
- 2 tbsp almonds Chopped
- 1 cup Plain yogurt
- ¼ cup water
- 10 Fresh Mint Leaves
- 4 tbsp olive oil
- 4 tbsp ghee
- 1 tbsp Rose Water
- Few Strands saffron
- 3 tbsp Milk to soak the saffron
- 1 cinnamon stick broken into 2-3 pieces
- 1 bay leaf
- 3 Black cardamom
- 6 green cardamom
- 4 cloves
- Pinch Nutmeg
- tbsp Black pepper powder
- 1 tbsp coriander powder
- 1 tbsp Cumin Powder
- 2 tbsp garam masala
- ½ tbsp turmeric
- 1 tbsp Kashmiri Red Chili Powder
- salt as per taste
Ingredients
For Cooking the Rice:
For Biryani
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Instructions
- Take a large pot and heat 5 cups of water in it. As it starts to boil, add the rice, salt, cloves and bay leaf. Let the rice cook on low-medium heat for 15-20 minutes. Once it is 90% cooked, drain the rice and spread it on a plate.
- Take a bowl and place the boiled eggs in it. Then sprinkle some red chilli powder, turmeric powder and salt. Then heat the pressure cooker and add 1 tablespoon oil to it. Add the eggs and sauté them for a few minutes on low flame. Once the eggs start to brown, turn off the heat and keep them aside.
- In the same pressure cooker heat 4 tablespoons of oil and add the onions. Stir fry them until they are golden brown and have a crispy texture. Remove from the pressure cooker and place them on a paper towel.
- In the pressure cooker, heat 3 tablespoons of oil and 2 tablespoons of ghee. Add the whole spices and sauté until they get aromatic. Then add the ginger-garlic paste, all the powdered spices and sauté on medium heat. Then add half of the fried onions and sauté for a few minutes on medium flame. Then lower the flame and add the whisked yoghurt. Add water and cover the cooker with a lid. Cook for 2 minutes. Then add the boiled eggs and let them simmer for 2 more minutes. Turn off the flame. Set the eggs and onion masala separately on different plates.
- Take 2 ladles of rice and add them as the bottom layer in the pressure cooker. Then add 2 tablespoon of onion masala, fried onions, chopped mint leaves and 1 or two eggs. Then add one more layer of rice and other ingredients. Repeat until you reach the top of the cooker. Add rosewater and saffron milk. Cover the pressure cooker and cook for 2 minutes on medium flame. Turn off the flame and let the biryani rest for a few minutes before serving. Serve hot with Raita.
Recipe Notes
Recipe Tip You can make incisions or poke the eggs with a fork to help them absorb the flavour of the spices. Share your version of this recipe How do you make Muttai Biryani at home? What ingredients do you use? Share your version with us! Frequently Asked Questions Can I add scrambled eggs along with boiled ones? Yes. You can add scrambled eggs to this recipe. Do I need to soak the rice before boiling it? Yes. If possible, soak the rice for 20 minutes before cooking.