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    Home » Indian Recipes » Egg Biryani - Instructions for Instant Pot Biryani (pressure cooker biryani)

    Egg Biryani - Instructions for Instant Pot Biryani (pressure cooker biryani)

    Published: Jan 21, 2022 | This post may contain affiliate links·

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    Delicious Egg Biryani or Anda Biryani is a stress-free one-pot biryani that is made in the Instant Pot or electric pressure cooker. Boiled eggs are cooked together with onions, biryani spices, and long-grained rice. A delicious a hearty meal that pairs well with most Indian recipes.

    egg biryani on a plate with pickle and yogurt on the side
    Jump to:
    • Ingredient list and notes
    • Recipe Instructions
    • Tips and Recommendations
    • Looking for more Rice-based mains?
    • Egg Biryani Recipe

    Egg Biryani or Anda biryani, as it is called in India, is a tribute to the humble egg. If you, like me, love eggs, you will love this one-pot egg biryani. Egg Biryani is the perfect biryani recipe for beginners to try – especially if the thought of making biryani intimidates you. In this easy recipe, boiled eggs are cooked with rice and spices and herbs along with a rich gravy made with onions and tomatoes.

    close up on egg biryani on a plate

    This one-pot egg biryani recipe is made easily in the Instant Pot or electric pressure cooker. You can make it on the stovetop as well. This meal is what I always make when I am craving a nice, hearty biryani, yet don't have time to make a chicken biryani (which, delicious though it may be, needs a little more time for marination, etc).

    Make this one-pot biryani and pair it with Raita or if you are making it as part of a menu, pair it with Chicken Korma or even with Vegetable Korma if you are making a meat-free menu.

    Ingredient list and notes

    To make egg biryani, you will need the following ingredients:

    (head to the bottom of this page for the detailed ingredient measures in the recipe card)

    ingredients for egg biryani

    Eggs – Preferably free-range, organic eggs are best for this recipe.

    Spices powders – To flavor the egg biryani, I have used a mix of red chili powder (Kashmiri chili powder), turmeric powder, garam masala, and biryani masala – this is optional, but recommended. Use any good brand of biryani powder such as MDH or Everest brands.

    Whole Spices – All biryanis are just as good as their whole spice mix. I have used a whole cinnamon stick, bay leaves, cloves, green cardamom, and black cardamom. If you don’t have these individual spices, check for a packed whole spice mix at your local Indian or Asian grocer.

    Biryani rice – Use good quality long brain basmati rice to make biryani.

    Herbs – Fresh coriander or cilantro leaves, and fresh mint leaves are used to add flavor to egg biryani.

    Recipe Instructions

    To make egg biryani in the Instant Pot:

    Start by boiling the eggs. Add water to the Instant Pot and place a trivet inside. Place 6 eggs on the trivet. Pressure cook the eggs for 5 minutes, followed by 5 minutes of Natural Pressure Release (NPR).

    Then quick release pressure, to let the steam escape and let the vent drop. Open the lid of the Instant Pot and take out the eggs. Transfer the eggs to a bowl with ice water (ice bath) to cool (cold water works as well). Let the eggs cool for 5 minutes and then peel them. The shells should come off easily.

    Make slits in the eggs and keep them aside.

    boiling eggs in instant pot

    In the Instant Pot, drain the water and hit ‘Saute’. Once hot, add ghee or oil and sliced red onions. Let the onions cook for 4-5 minutes.

    Let the onions cook for 4-5 minutes, then add the spice powders, minced ginger garlic, and green chilies. Add the chopped tomatoes. Saute until tomatoes are soft. Season with salt.

    making onion masala in instant pot

    Add the eggs to the spice mix and mix well.

    Transfer the eggs along with half the tomato-onion masala onto a plate. Leave half of the masala back in the Instant Pot.

    cooking eggs in the instant pot

    Add yogurt, followed by soaked and drained basmati rice to the Instant Pot.

    Add water (head to the recipe card at the bottom of this page for exact measurements), and mix in the chopped cilantro mint. Cover with a lid (not the pressure cooker lid). Let this cook for 5 minutes. The idea is to cook the rice partially before we add the eggs.

    making rice in the instant pot

    After 5 minutes, open the lid, add the eggs, together with the onion-tomato masala.

    raw rice, spices, onions and eggs in an instant pot

    Pressure cook for 5 minutes and quick-release pressure (QPR). Open the lid, the rice would have cooked through- Fluff up with a fork, and serve.

    eggs and rice with spices in an instant pot

    Tips and Recommendations

    • I highly recommend using a good-quality long-grained basmati rice for all my biryani recipes - from Chicken Dum Biryani to Shrimp Biryani . Use rice that has been soaked in cold water for 30 minutes, and then drained. This helps in preserving the grains and keeping them intact.
    • Use fresh mint and cilantro - this combination of mint and cilantro gives the biryani plenty of flavor.
    • Egg Biryani pairs very will with Vegetable Raita and Green Chutney. You can also opt to serve it as part of a menu, and pair it with saucy curries such as kormas.
    • For the aunthentic biryani taste, saute onions in ghee (see detailed steps below).
    fork piercing a boiled egg on a plate of rice

    Looking for more Rice-based mains?

    Here are more rice-based recipes for you to try:

    Vegetable Pulao

    Instant Pot Rice and Veggies

    Instant Pot Basmati Rice

    Instant Pot Chicken and Rice

    Thai Basil Fried Rice

    Instant Pot Fried Rice

    close up on egg biryani on a plate

    Egg Biryani Recipe

    Shinta
    This one-pot egg biryani recipe is made easily in the Instant Pot
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Course Main, Main Course
    Cuisine Indian
    Servings 4 people

    Equipment

    • Instant Pot or electric pressure cooker

    Ingredients
      

    • 2 cups Basmati rice
    • 6 Eggs
    • 5-6 Red onions thinly sliced
    • 1 tbsp ginger minced
    • 1 tbsp garlic minced
    • 1½ tsp Red chili powder
    • 1 tsp Turmeric powder
    • 1 tbsp Biryani powder store bought (optional)
    • 1 tbsp Garam Masala preferable home blend
    • ⅓ cup Yogurt
    • 2 tsp Ghee
    • 1 tsp Salt to seaspon, add more if needed
    • 2 Green Chilies chopped
    • 4-5 strands Saffron optional
    • ¼ cup Mint finely chopped
    • ⅓ cup Cilantro finely chopped

    Whole Spices

    • 3-4 Bay leaves
    • 1 cinnamon stick
    • 3-4 green cardamom pods
    • 1 black cardamom
    • 5-6 cloves

    Instructions
     

    • Soak the rice in 4 cups of cold water for 30 minutes. After soaking, drain the water and keep rice aside.
    • Start by boiling the eggs. Add water to the Instant Pot and place a trivet inside.
    • Place 6 eggs on the trivet.
    • Pressure cook the eggs for 5 minutes, followed by 5 minutes of Natural pressure release. Then quick release pressure, to let the steam escape and let the vent drop.
    • Open the lid of the Instant Pot and take out the eggs. Transfer the eggs to a bowl with ice water or cold water.
    • Let the eggs cool for 5 minutes and then peel them. The shells should come off easily.
    • Make slits in the eggs and keep them aside.
    • In the Instant Pot, drain the water and hit ‘Saute’. Add oil and once hot, add sliced red onions.
    • Let the onions cook for 4-5 minutes until soft, then add the spice powders, minced ginger and garlic and green chilies.
    • dd the chopped tomatoes.
    • Saute until tomatoes are soft. Season with salt.
    • Add the eggs to the spice mix and mix well.
    • Transfer the eggs along with half the tomato-onion masala onto a plate. Leave half of the masala back in the Instant Pot.
    • Add yogurt, followed by soaked and drained basmati rice to the Instant Pot.
    • Add 2 cups water - just enough to submerge the rice. Mix in the chopped cilantro-mint.
    • Cover with a lid (not the pressure cooker lid) and let the rice cook for 5 minutes on saute mode.
    • After 5 minutes, open the lid, add the eggs, together with the onion-tomato masala. Pressure cook for 5 minutes and quick release pressure.
    • Open the lid, fluff up with a fork/serving spoom, and serve.

    Video

    Keyword anda biryani, egg biryani
    Have you Tried this Recipe? Tag me Today!Tag me on Instagram! @carameltintedlife or use the hashtag #carameltintedlife

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    Reader Interactions

    Comments

    1. Lina says

      August 12, 2017 at 12:08 pm

      I love egg biryani! I'll certainly give your simplified version a try! Pinned!

    2. Miz Helen says

      February 14, 2017 at 11:04 pm

      5 stars
      Your Egg Biryani looks fantastic! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
      Miz Helen

      • Shinta @ Caramel Tinted Life says

        February 15, 2017 at 8:07 am

        Thank you Miz! Happy Valentine's day to you too!

    5 from 1 vote

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    Shinta Simon

    is always on the lookout for inspiration for her next meal. She shares recipes for family meals, Instant Pot recipes and more

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