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.