Instant Pot Egg Biryani Recipe

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Soak the rice for 20 to 30 minutes, then drain it and set it aside in a colander.
2. Boil the eggs, peel and rinse them, then cut a few gashes into each with a knife or fork.
3. Press SAUTE on the Instant Pot and add the ghee to the inner pot.
4. When the ghee melts, add the onions and spread them in the fat. Saute until deep golden, then remove half and set aside for garnish.
5. Add the whole spices and stir.
6. Add the ginger garlic paste and green chilies and saute for 30 to 60 seconds.
7. Add the tomatoes and sprinkle with salt. Saute until mushy.
8. Stir in the chili powder, turmeric and biryani masala.
9. Add the yogurt and scrape the bottom of the pot with a spatula to loosen any stuck bits. Press CANCEL once the mixture thickens, about a minute.
10. Make incisions in the eggs and stir them into the spiced masala.
11. Spread the rice evenly over the masala in the pot.
12. Pour 2 cups of water around the edges and ½ cup on top, so the rice is fully under the water. Add mint leaves and the saffron soaked in 1 tablespoon of milk if using. Taste the water and add more salt if needed.
13. Close the lid and set the steam release handle to sealing. Press PRESSURE COOK on high and set the timer to 5 minutes.
14. When the pot beeps, wait 6 to 7 minutes, then release the remaining pressure manually.
15. Gently fluff the biryani with a spatula without stirring much, and serve.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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