Instant Pot Egg Biryani
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Calories
613 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Egg Biryani
Description
The Instant Pot Egg Biryani begins with soaking basmati rice and hard boiling eggs separately in the Instant Pot for convenience. After peeling, eggs are slitted to allow spices to infuse. Sautéed onions cooked until golden brown are used both in the rice and as garnish, adding sweetness and texture contrast.
A blend of spices including cumin seeds, black peppercorns, bay leaf, Kashmiri red chili powder, turmeric, and garam masala, along with yogurt, ginger, garlic, and tomatoes, create a rich, layered flavor in the base. The rice and eggs are layered in the pot with these ingredients, sometimes with optional saffron infused in warm milk to add color and aroma. Pressure cooking brings these flavors together quickly, producing tender, fragrant rice and well-seasoned eggs.
This biryani can be served with lemon wedges for brightness and accompanied by a simple raita made from yogurt, diced onion, tomato, cilantro, and seasoning which adds cooling contrast. It’s a practical yet flavorful version of a beloved classic, suitable for those with an Instant Pot looking for an egg-based biryani option.
Ingredients
- 2 cups basmati rice
- 6 egg large
- 2 tablespoons ghee
- 2 onion medium, thinly sliced, yellow
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 bay leaf
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon Turmeric ground
- 2.5 teaspoons kosher salt
- 1.5 teaspoons garam masala
- ½ cup PLAIN yogurt
- 1.5 teaspoons ginger grated
- 1.5 teaspoons garlic minced
- 2 cups water
- ½ cup cilantro chopped, leaves
- ¼ cup mint chopped (optional, leaves
- 1 tomato diced
- 1 pinch saffron optional, mixed in 1 tablespoon warm milk
To Serve
- 4 lemon optional, wedges
Raita
- 1 medium red onion finely diced
- 1 tomato finely diced
- ¾ cup PLAIN yogurt
- ½ teaspoon kosher salt
- 1 teaspoon sugar optional
- 1 tablespoon cilantro chopped finely
Instructions
- Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes.
- While the rice is soaking hard boil the eggs. Add 1 cup of water to the Instant Pot. Place the trivet and place eggs on top of it. Close the Instant Pot lid with the pressure valve to sealing. Set the Instant Pot to pressure cook (hi) for 5 minutes. Allow 5 minutes of natural pressure release and then release the remaining pressure and open the Instant pot. Using a pair of heat-resistant mitts, carefully pick up the Instant Pot insert and place it in the sink. Run cold water for 2 minutes over the eggs or place them in an ice bath. Once the eggs are cool to handle, peel them. Make 3 shallow slits to the hard-boiled eggs and keep them aside.
- Set the Instant Pot to saute mode and add ghee. Add onions and saute until they turn light golden brown, about 10 minutes. Take half of the onions out and reserve. Note: If you have an air fryer you can use it or perfect golden fried onions.
- Deglaze the bottom of the pot to remove any browning from sauteeing the onions. Use 1 to 2 tablespoons of water to help remove any stuck browned bits as this will help the Instant Pot come to pressure properly and not show the dreaded "BURN"
- Add cumin seeds, black peppercorns, bay leaves, and saute for a minute. Turn the Instant Pot off and add red chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yogurt. Mix well once again deglazing the pot.
- Add eggs and mix coating the eggs with the spices. Add rice over and spread it evenly. Add water and stir gently making sure most of the rice is under liquids. Close the Instant Pot and turn the pressure valve to sealing. Pressure Cook (Low) for 5 minutes followed by 5 minutes natural pressure release. Release the remaining pressure and open the Instant Pot. Layer the reserved caramelized onions and saffron milk evenly on top. Garnish with remaining cilantro. Enjoy hot with a lemon wedge and raita.
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, sugar and mix well. Garnish with cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 93g | 31% |
| Protein | 20g | 40% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 275mg | 92% |
| Sodium | 1613mg | 67% |
| Potassium | 662mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 1495IU | 30% |
| Vitamin C | 26mg | 29% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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