Egg Biryani Cooking Bihari Recipe 😂🤣

Ingredients

• 6 pieces Eggs (large, room temperature)
• 2 cups Water (for pressure cooking the eggs)
• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 1 large Onion (thinly sliced)
• 2 medium Tomato (finely chopped)
• 1 teaspoon Ginger‑Garlic Paste (store‑bought or homemade)
• ½ teaspoon Turmeric Powder (ground)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 teaspoon Coriander Powder
• ½ teaspoon Garam Masala
• to taste Salt
• 2 tablespoons Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare the Eggs

   Rinse the eggs under cool water and set them aside at room temperature.

   Time: PT2M

2. Boil Eggs in the Pressure Cooker

   Add 2 cups of water to the pressure cooker, place a steamer rack (or a small heat‑proof bowl) inside, and arrange the eggs in a single layer. Secure the lid and bring to high pressure; cook for 5 minutes, then allow a natural pressure release for 5 minutes before opening.

   Time: PT10M

3. Cool and Peel the Eggs

   Transfer the cooked eggs to a bowl of ice‑water for 2 minutes, then gently tap and peel them. Set peeled eggs aside.

   Time: PT4M

   Temperature: 4°C

4. Make the Masala

   Heat 2 tbsp oil in a saucepan over medium heat. Add sliced onion and sauté until golden brown, about 5 minutes. Stir in ginger‑garlic paste and cook 1 minute. Add chopped tomatoes, turmeric, red chili powder, coriander powder, and salt; cook until oil separates from the masala, about 4 minutes.

   Time: PT10M

   Temperature: Medium heat

5. Combine Eggs with Masala

   Gently add the peeled eggs to the saucepan, coating them with the masala. Sprinkle garam masala, stir lightly, and simmer for 3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Finish and Serve

   Turn off the heat, garnish with chopped cilantro, and transfer the egg curry to a serving plate.

   Time: PT2M

Nutrition Facts

Calories

200

Protein

10 g

Carbohydrates

8 g

Fat

12 g

Fiber

2 g