Instant Pot Egg Biryani

Total Time

35 min

Preparation Time

20 min

Cooking Time

15 min

499

Ingredients (4 - 6 Servings)

  • Eggs
  • cumin seeds
  • black peppercorns
  • bay leave 
  • red chili powder
  • turmeric
  • salt
  • garam masala
  • ginger
  • garlic
  • mint
  • cilantro
  • tomatoes
  • yogurt
  • saffron

Directions

  • 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 pressure valve to sealing. 
  • Set the Instant Pot to pressure cook 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 pickup 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 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.
  • 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 with 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. 

Nutrition

Per Servings:
  • Calories: 555
  • Protein: 34g
  • Fat: 12g
  • Fiber: 3g
  • Sodium: 345mg
  • Carbohydrates: 45g