Make Restaurant Style Muttai Biryani in a Pressure Cooker
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
For Cooking the Rice:
For Frying the Eggs
For Biryani
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Print Recipe
Make Restaurant Style Muttai Biryani in a Pressure Cooker
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For Cooking the Rice:
For Frying the Eggs
For Biryani
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For Cooking the Rice:
For Frying the Eggs
For Biryani
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.