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Instant Pot Egg Biryani
4.8 from 303 votes

Instant Pot Egg Biryani

Instant Pot Egg Biryani is a fragrant, spiced rice dish layered with hard-boiled eggs and caramelized onions, cooked quickly in a pressure cooker. The biryani uses basmati rice flavored with whole spices like cumin, bay leaf, and peppercorns, combined with yogurt, ginger, garlic, and aromatic herbs. The hard-boiled eggs are punctured to absorb flavors during cooking, resulting in a savory, colorful one-pot meal ideal for those seeking traditional biryani flavor with convenient preparation.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Calories: 613 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes.
  2. 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.
  3. 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.
  4. 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"
  5. 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.
  6. 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.
  7. To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, sugar and mix well. Garnish with cilantro. 

Nutrition Information

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 613

% 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.