Prepare the eggs by hard-boiling and peeling them. Make a slit in the egg white to allow the spices to infuse into the egg for better flavor.
2
Rinse the basmati rice thoroughly 2-3 times until the water runs clear. Adjust water quantity based on rice type—regular rice requires more water than basmati.
3
Heat oil in a pot and sauté the ginger-garlic paste until fragrant. Add tomato and cilantro, cooking until the tomato softens and raw flavors are eliminated.
4
Quickly add yogurt and mix well to prevent curdling. Add biryani masala, black pepper powder, and cumin-pepper powder, stirring until well combined.
5
Pour in 1 cup of water and half the lime juice, bringing to a boil on high heat. When the mixture starts boiling, add the drained basmati rice and mix well.
6
Let the rice boil for about 3 minutes until the rice and water reach the right consistency. The grains should float on the surface, not sink to the bottom.
7
Taste and adjust salt as needed, ensuring the seasoning is balanced. The water should taste slightly salty.
8
Add the prepared eggs to the pot and cover the pressure cooker. Cook on high heat until it releases 2 whistles, then remove from heat.
9
Allow the pressure cooker to rest for a few minutes to complete the cooking process. When opened, the rice should be fluffy, well-separated, and fragrant.
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