Description
This Instant Pot Egg Biryani is a fragrant, flavorful one-pot meal featuring perfectly cooked basmati rice, spiced hard-boiled eggs, and aromatic spices. Using the Instant Pot simplifies the traditionally time-consuming process, delivering a delicious Indian biryani with caramelized onions, herbs, and a creamy yogurt raita on the side. Ideal for a hearty lunch or dinner, this recipe combines tender eggs infused with rich masala and saffron-tinted rice for a comforting and elegant dish.
Ingredients
Scale
Rice and Eggs
- 2 cups basmati rice
- 6 large eggs
Spices and Aromatics
- 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)
Liquids and Herbs
- 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)
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)
Garnish
- 4 lemon wedges (optional)
Instructions
- Soak Rice: Rinse the basmati rice thoroughly and soak it in 4 cups of water for 20 minutes. After soaking, drain all the water completely to prepare the rice for cooking.
- Boil Eggs in Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside. Arrange the eggs on top of the trivet, close the lid, and seal the pressure valve. Set the Instant Pot to pressure cook on high for 5 minutes. Allow for a natural pressure release for 5 minutes, then release any remaining pressure manually. Remove the insert carefully using heat-resistant mitts, place eggs under cold running water or an ice bath for 2 minutes, and peel when cool. Make 3 shallow slits on each egg and set aside.
- Sauté Onions: Switch the Instant Pot to sauté mode and heat the ghee. Add the thinly sliced onions and cook, stirring occasionally, until they become light golden brown, about 10 minutes. Remove half of the caramelized onions and reserve for garnishing.
- Deglaze the Pot: Add 1 to 2 tablespoons of water to the pot and use a spatula to scrape up any browned bits stuck to the bottom. This ensures the pot will come to pressure properly and prevents the burn warning.
- Add Spices and Mix: Add cumin seeds, black peppercorns, and bay leaves to the pot and sauté for 1 minute to bloom the spices. Turn off the sauté mode and immediately add the red chili powder, turmeric, kosher salt, garam masala, grated ginger, minced garlic, chopped mint and cilantro, diced tomatoes, and yogurt. Stir well to combine, ensuring the pot remains deglazed.
- Combine Eggs and Rice: Gently add the prepared eggs to the spice mixture and coat them well. Spread the soaked and drained rice evenly over the eggs. Pour 2 cups of water over the rice, gently stirring to submerge most of the rice under the liquid.
- Pressure Cook Biryani: Close the Instant Pot lid and seal the pressure valve. Set it to pressure cook on low for 5 minutes. Allow a natural pressure release for 5 minutes, then manually release any remaining pressure and open the lid carefully.
- Add Final Touches: Evenly layer the reserved caramelized onions and drizzle the saffron milk over the biryani. Garnish with the remaining chopped cilantro for a fresh herbal aroma.
- Prepare Raita: In a bowl, whisk the yogurt until smooth. Add the finely diced red onion, diced tomato, kosher salt, and sugar if using. Mix thoroughly and garnish with finely chopped cilantro.
- Serve: Serve the hot egg biryani with lemon wedges and the fresh raita for a complete flavor complement. Enjoy immediately for best taste and texture.
Notes
- For stovetop preparation, you can boil eggs separately and cook the rice in a heavy-bottomed pot layered similarly with the spice mixture and eggs, following similar timings.
- The optional saffron milk adds a fragrant aroma and beautiful color but can be omitted if saffron is unavailable.
- If desired, air-fried onions can replace sautéed onions for crispier texture.
- Using ghee enhances flavor, but you can substitute with oil if preferred.
- Do not overcook the rice or eggs; Instant Pot timings are calibrated for perfect textures.
- Adjust chili powder quantity according to your spice preference.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Keywords: Egg Biryani, Instant Pot Biryani, Indian Rice Dish, Spiced Rice with Eggs, One-Pot Biryani
