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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.

Ingredients

  • 2 cups basmati rice
  • 6 large eggs
  • 2 tablespoons ghee
  • 2 medium yellow onions, thinly sliced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 2 teaspoons Kashmiri red chili powder
  • 1/2 teaspoon ground turmeric
  • 2.5 teaspoons kosher salt
  • 1.5 teaspoons garam masala
  • 1/2 cup plain yogurt
  • 1.5 teaspoons ginger, grated
  • 1.5 teaspoons garlic, minced
  • 2 cups water
  • 1/2 cup cilantro leaves, chopped
  • 1/4 cup mint leaves, chopped (optional)
  • 1 tomato, diced
  • 1 pinch saffron mixed in 1 tablespoon warm milk (optional)
  • 4 lemon wedges (optional)
  • 1 medium red onion, finely diced
  • 1 tomato, finely diced
  • 3/4 cup plain yogurt
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar (optional)
  • 1 tablespoon cilantro, chopped finely

Instructions

  1. Rinse the basmati rice thoroughly and soak it in 4 cups of water for 20 minutes. Drain completely and set aside.
  2. 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.
  3. 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.
  4. Deglaze the pot with 1 to 2 tablespoons of water, scraping up any browned bits from the bottom.
  5. 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.
  6. 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.
  7. 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.
  8. Top the biryani with the reserved caramelized onions and saffron milk. Garnish with additional cilantro and serve hot with lemon wedges and raita.
  9. 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

Find it online: https://yumfamilyrecipes.com/instant-pot-egg-biryani/