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close up on egg biryani on a plate
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Egg Biryani Recipe

This one-pot egg biryani recipe is made easily in the Instant Pot
Course Main, Main Course
Cuisine Indian
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Author Shinta

Equipment

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