Egg Biryani in Pressure Cooker

• Basmati Rice-2 cup
• Onion-1 sliced thinly
• Ginger Garlic paste-1 tblspn
• Coriander leaves-1 handful
• Mint Leaves-1 handful
• Green chilli-3 sliced
• Cashew-1 tblspn
• Raisans (kismis-1 tblspn)
• Curd-1 cup
• Red chilli powder-1 tblspn
• Turmeric powder-1 tsp
• Coriander powder-1 tblspn
• Garam masala powder-2 tsp
• Cinnamon (pattai-1 small piece)
• Cardamom (yelakai-2)
• Cloves (krambu-4)
• Saunf (sombu-1 tsp)
• Cumin seeds (jeerakam-1 tsp)
• Ghee-1/2 cup
• Salt to taste
• Butter-2 tblspn

For Marinating

• Egg-4 boiled
• Gram flour (Kadalai mavu-1/2 cup)
• Egg -1
• Salt to taste
• Red chilli powder-1 tsp

1. 1

   Marinate the Boiled eggs in Gram flour.Red chilli pdr,Salt and one beaten egg for 10min.Fry this in a pan with a little oil till golden and set it aside.

2. 2

   In a pressure cooker add ghee and crackle some cinnamon,,Cloves,Cardamom,Cumin seeds,Saunf for 1 min.

3. 3

   Add in sliced onions,Ginger garlic paste,Green chilli,Cashews,Kismis and fry till golden brown.

4. 4

   Add coriander and mint leaves and fry for 1 min.Add in all the spices and mix well.

5. 5

   Add in the curd and mix well.Now add in the Soaked rice and mix well.Season with salt.

6. 6

   Now add about 4 cups(For each cup of rice add 2 cups of water) of water and let it boil.

7. 7

   Cover it and let it cook for 2 whistle or for about 15 min.

8. 8

   Open it and put in the seared eggs and add small blobs of butter and cover it for 5min.

9. 9

   Garnish with some coriander leaves and serve hot with Raita.