Why You’ll Love Instant Pot Egg Biryani Recipe

Easy to prepare in the Instant Pot with minimal hands-on cooking
Packed with aromatic spices and bold flavors
Perfectly fluffy basmati rice every time
Protein-rich thanks to the hard-boiled eggs
Great for meal prep and leftovers
Includes a cooling homemade raita for balance
Can easily be customized with extra vegetables or spice levels
One-pot cooking means fewer dishes to clean

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biryani:

basmati rice
large eggs
ghee
yellow onions
cumin seeds
black peppercorns
bay leaves
Kashmiri red chili powder
ground turmeric
kosher salt
garam masala
plain yogurt
ginger
garlic
water
cilantro leaves
mint leaves
tomato
saffron mixed with warm milk
lemon wedges

For the raita:

red onion
tomato
plain yogurt
kosher salt
sugar
cilantro

Directions

Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Drain completely before using.
Hard boil the eggs using the Instant Pot by adding water to the insert and placing the eggs on a trivet. Pressure cook on high for 5 minutes, allow a 5-minute natural release, then release the remaining pressure. Cool the eggs under cold water or in an ice bath, peel them, and make shallow slits on each egg.
Turn the Instant Pot to sauté mode and heat the ghee. Add the sliced onions and sauté until golden brown, about 10 minutes. Remove half the onions and reserve them for garnish later.
Deglaze the pot with a small amount of water to remove any browned bits stuck to the bottom. This helps prevent the burn warning during pressure cooking.
Add cumin seeds, black peppercorns, and bay leaves. Sauté for about a minute until fragrant. Turn off the sauté mode and add chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yogurt. Mix everything well.
Add the eggs and gently coat them with the spice mixture. Spread the soaked rice evenly over the mixture and pour in the water. Stir gently so most of the rice is submerged.
Close the lid and set the pressure valve to sealing. Pressure cook on low pressure for 5 minutes, then allow a 5-minute natural pressure release before releasing the remaining pressure.
Open the lid and top the biryani with the reserved caramelized onions and saffron milk. Garnish with cilantro and serve hot with lemon wedges and raita.
To prepare the raita, whisk the yogurt in a bowl and mix in the onions, tomatoes, salt, sugar, and cilantro until well combined.

Servings and timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Add vegetables like peas, carrots, or potatoes for extra texture and nutrition.
Replace eggs with paneer or tofu for a different vegetarian option.
Increase the Kashmiri chili powder for a spicier biryani.
Use brown basmati rice, adjusting the cooking time as needed.
Add fried cashews or raisins for a richer flavor profile.
Skip the saffron if you prefer a simpler version.

Storage/Reheating

Store leftover biryani in an airtight container in the refrigerator for up to 3 days.

To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop over low heat until heated through.

Raita should be stored separately in the refrigerator and consumed within 2 days for the best freshness.

FAQs

Can I make this biryani without an Instant Pot?

Yes, you can prepare it on the stovetop using a heavy-bottomed pot or Dutch oven. Cook the rice on low heat until tender and fully cooked.

What type of rice works best for biryani?

Long-grain basmati rice is ideal because it stays fluffy and fragrant after cooking.

Can I use store-bought fried onions?

Absolutely. Store-bought fried onions are a convenient alternative and save preparation time.

Is this recipe spicy?

The spice level is moderate, but you can adjust the chili powder to suit your preference.

Why should I soak the rice?

Soaking helps the rice cook evenly and prevents it from breaking during pressure cooking.

Can I make this recipe ahead of time?

Yes, biryani tastes even better after the flavors have had time to develop, making it great for meal prep.

What can I serve with egg biryani?

It pairs well with raita, salad, pickle, papad, or a simple cucumber salad.

Can I freeze egg biryani?

Yes, you can freeze it in airtight containers for up to 2 months. Thaw overnight before reheating.

How do I prevent the Instant Pot burn warning?

Be sure to deglaze the pot thoroughly after sautéing the onions and avoid stirring too much after adding the rice.

Can I use regular chili powder instead of Kashmiri chili powder?

Yes, but regular chili powder may be spicier and less vibrant in color, so adjust the quantity carefully.

Conclusion

Instant Pot Egg Biryani is a delicious and comforting meal that combines fragrant rice, aromatic spices, and tender eggs in one satisfying dish. The Instant Pot simplifies the cooking process while still delivering rich, authentic flavors. Whether you’re making it for a family dinner or meal prep, this biryani is sure to become a favorite in your kitchen.

Instant Pot Egg Biryani

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This Instant Pot Egg Biryani is a fragrant and flavorful rice dish layered with warmly spiced eggs, caramelized onions, herbs, and basmati rice. Served with cooling raita, it makes a comforting and satisfying meal.

Author: Emily
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Pressure Cook
Cuisine: Indian
Diet: Vegetarian

Instructions

Rinse the basmati rice thoroughly and soak it in 4 cups of water for 20 minutes. Drain completely and set aside.
While the rice soaks, hard boil the eggs in the Instant Pot by adding 1 cup of water to the pot and placing the eggs on the trivet. Pressure cook on high for 5 minutes, allow 5 minutes natural pressure release, then manually release the remaining pressure. Cool the eggs under cold water or in an ice bath, peel, and make 3 shallow slits in each egg.
Set the Instant Pot to saute mode and heat the ghee. Add the sliced onions and cook until light golden brown, about 10 minutes. Remove half the onions and reserve for garnish.
Deglaze the pot with 1 to 2 tablespoons of water, scraping up any browned bits from the bottom.
Add cumin seeds, black peppercorns, and bay leaves. Saute for 1 minute. Turn off the Instant Pot and stir in the Kashmiri chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, diced tomato, and yogurt until well combined.
Add the boiled eggs and gently coat them with the spice mixture. Spread the soaked rice evenly over the eggs. Pour in the water and gently stir so most of the rice is submerged.
Close the lid and set the pressure valve to sealing. Pressure cook on low for 5 minutes, followed by 5 minutes natural pressure release. Release any remaining pressure and open the lid.
Top the biryani with the reserved caramelized onions and saffron milk. Garnish with additional cilantro and serve hot with lemon wedges and raita.
To make the raita, whisk the yogurt in a bowl. Add the red onion, tomato, salt, sugar, and cilantro. Mix well and serve alongside the biryani.

Notes

For stovetop cooking, prepare the masala in a heavy-bottomed pot, layer the rice and water, cover tightly, and cook on low heat for 18 to 20 minutes until the rice is tender.
Fried onions can be made ahead of time or prepared in an air fryer for convenience.
Saffron milk adds extra aroma and color but can be omitted.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve with cucumber salad, papad, or pickle for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 295 mg