Name: Instant Pot Egg Biryani Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 cups basmati rice; 6 large eggs; 2 tablespoons ghee; 2 yellow onions (medium, thinly sliced); 1 teaspoon cumin seeds; ½ teaspoon black peppercorns; 2 bay leaves; 2 teaspoons Kashmiri red chili powder; ½ teaspoon ground turmeric; 2.5 teaspoons kosher salt; 1.5 teaspoons garam masala; 1.5 teaspoons ginger (grated); 1.5 teaspoons garlic (minced); ½ cup plain yogurt; 2 cups water; ½ cup cilantro leaves (chopped); ¼ cup mint leaves (chopped) (optional); 1 tomato (diced); 1 pinch saffron mixed in 1 tablespoon warm milk (optional); 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); 4 lemon wedges (optional)

Jump to Recipe

Introduction

Instant Pot Egg Biryani is a flavorful and fragrant one-pot dish that combines basmati rice, aromatic spices, and perfectly cooked eggs. This recipe is simple to follow and delivers restaurant-quality biryani right in your kitchen.

A large white plate filled with a deep orange-brown spiced rice base mixed with bits of caramelized onions and chopped herbs, topped with six boiled eggs, some whole with light grill marks and some halved showing bright yellow yolks; two lemon wedges sit near the edge of the plate, while fresh green mint leaves add a pop of color on top; the plate is placed on a white marbled texture surface with a small white bowl containing a yogurt-based side dish visible in the background; photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups basmati rice
6 large eggs
2 tablespoons ghee
2 yellow onions (medium, thinly sliced)
1 teaspoon cumin seeds
½ teaspoon black peppercorns
2 bay leaves
2 teaspoons Kashmiri red chili powder
½ teaspoon ground turmeric
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 leaves (chopped)
¼ 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)
¾ cup plain yogurt
½ teaspoon kosher salt
1 teaspoon sugar (optional)
1 tablespoon cilantro (chopped finely)

Instructions

Step 1: Rinse the basmati rice and soak it in 4 cups of water for 20 minutes. After soaking, drain all the water completely.
Step 2: While the rice is soaking, hard boil the eggs. Add 1 cup of water to the Instant Pot and place the trivet inside. Arrange the eggs on the trivet, close the lid, and seal the pressure valve. Set the Instant Pot to pressure cook on high for 5 minutes. After cooking, allow 5 minutes of natural pressure release, then release any remaining pressure and open the lid.
Step 3: Carefully remove the insert using heat-resistant mitts and place it in the sink. Run cold water over the eggs for 2 minutes or place them in an ice bath. Once cool, peel the eggs and make 3 shallow slits on each. Set aside.
Step 4: Turn the Instant Pot to sauté mode and add ghee. Add the sliced yellow onions and cook until they turn light golden brown, about 10 minutes. Remove half of the onions and set aside; these will be used as a garnish.
Step 5: Deglaze the bottom of the pot by adding 1 to 2 tablespoons of water and scraping any browned bits with a spatula. This prevents the Instant Pot from burning later.
Step 6: Add cumin seeds, black peppercorns, and bay leaves to the pot. Sauté for about 1 minute until fragrant. Turn off the sauté mode, then add Kashmiri red chili powder, turmeric, kosher salt, garam masala, ginger, garlic, mint, cilantro, diced tomatoes, and yogurt. Mix well to combine and again deglaze the pot.
Step 7: Add the slitted eggs to the pot and gently toss to coat them in the spice mixture. Spread the soaked and drained basmati rice evenly over the eggs. Pour 2 cups of water gently over the rice, making sure most of the rice is submerged.
Step 8: Close the Instant Pot lid and seal the pressure valve. Pressure cook on low for 5 minutes. Allow 5 minutes of natural pressure release, then release any remaining pressure and open the lid carefully.
Step 9: Layer the reserved caramelized onions and saffron milk evenly on top of the rice. Garnish with chopped cilantro. Serve the biryani hot with lemon wedges and raita.
Step 10: To make the raita, whisk ¾ cup plain yogurt in a medium bowl. Add finely diced red onion, finely diced tomato, kosher salt, sugar if using, and chopped cilantro. Mix well and serve chilled alongside the biryani.

Tips & Variations

For extra crispy fried onions, use an air fryer if available.
If saffron is unavailable, you can skip it or substitute with a pinch of turmeric for color.
Adding mint leaves gives a fresh flavor, but it can be omitted if you don’t have any on hand.
You can prepare this recipe on the stovetop by cooking the rice and eggs separately and layering the components in a pot, then simmering gently until flavors meld.

Storage

Store leftover biryani in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist. Raita should be stored separately and consumed within 1 to 2 days for best freshness.

How to Serve

Two white bowls filled with a layer of orange-brown spiced rice mixed with visible slices of cooked onions and herbs. Each bowl has two whole boiled eggs with shallow cuts placed on top, slightly shiny with seasoning. Bright green mint leaves are added on the rice for garnish. To the top right, a white bowl contains a creamy white sauce with bits of red and green vegetables mixed in. Above that, a white plate holds yellow lemon wedges and green cilantro. The setting is on a white marbled surface, with two antique silver spoons and a fork placed beside a white patterned cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of basmati?

Basmati rice is preferred for its aroma and fluffy texture, but you can use regular long-grain white rice. Adjust soaking and cooking times slightly, as regular rice may cook faster and be less fragrant.

How do I know when the eggs are perfectly cooked?

Pressure cooking eggs for 5 minutes with a natural pressure release of 5 minutes yields firm, hard-boiled eggs that peel easily. Cooling them immediately in cold water or an ice bath stops the cooking and makes peeling simpler.