Egg Biryani – A delicious one pot meal made with rice, boiled eggs, yogurt and spices.This is the easy version of the classic layered Indian rice dish called Biryani.
Sharing both instant pot & stove top method which can be done in under 45 minutes. This Egg Biryani is a fancy meal that can be enjoyed on special occasions, but easy enough to make on a weekday.
What is Biryani?
Biryani is a layered one pot meal made of rice, meat/ vegetables, fragrant spices , saffron and caramelized onions. Biryani is truly a pride rice dish from the Indian subcontinent.
According to Wikipedia, the word Biryani is derived from Persian language. The biryani developed in the royal kitchens many decades ago was a mix of native spicy rice dishes from India and the Persian Pilaf.
Now we have many different varieties of biryani like Hyderbadi Biryani, Sindhi Biryani and more.
Today I am sharing the easy method of making the Egg Biryani in the instant pot. It is not the authentic one, but the flavors and taste is spot on.
This recipe was adapted from these wonderful bloggers Swasthi’s and Archana’s Egg Biryani.
The key ingredients in making this Egg Biryani are –
Basmati Rice – good quality long grain basmati rice is the go to rice variety while making biryani.
Biryani Masala or Garam Masala – homemade or store bought
Plain yogurt
Mint and Coriander leaves
Caramalized onions – traditionally fried onions are used, but pan fried brown onions work equally well.
How to make Instant Pot Egg Biryani recipe –
1 & 2- Boil the eggs, peel and make two small slits on each egg.
3 & 4- Wash the basmati rice about two to three times and soak them in enough water for 20 minutes. After 20 minutes drain all the water from the rice and set a side till we cook.
5 & 6 – Press the saute mode on your instant pot and heat a tablespoon of oil. Once the oil gets hot add the sliced onion and pan fry until light brown. Remove half the onions which will be used later for garnish.
7 – In the instant pot, move the fried onion to one side and add ghee and the whole spices. Cook for 30 seconds.
8 – Add the slit green chilly and chopped ginger and garlic. Saute for another 30 seconds.
9 – Now add the potato (if using), tomato, salt, garam masala, coriander powder, red chili powder, mint, coriander and yogurt.
10 -Cancel the saute mode and mix all the ingredients for 1-2 minutes. The heat in the pot will warm up the spices. Turning off the heat will helps us from the yogurt not curdling. Mix it well to remove any thing stuck in the bottom of the pan. Its very important to do this step to avoid BURNT sign while cooking.
11 & 12- Add the boiled eggs and give a gentle mix.
13 & 14- Add the rice and the water and mix it making sure the rice is immersed in the water.
15 – Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 5 minutes and release rest of the pressure. Add the rest of the pan fried onion, saffron milk (if using) and coriander leaves.
16 – After few minutes. gently fluff the rice and Serve the egg biryani with cucumber raita.
Substitutions for this recipe?
No basmatic rice? Long grain basmati rice is the best choice, but if not available any good quality long grain rice works.
No Eggs? Vegetables like green beans, carrot, potato and green peas can be used. You can also use cooked soya wadi.
No Biryani Masala? Substitute with garam masala.
Can I skip tomato? Yes tomato can be skipped.
No saffron? You can skip the saffron.
What kind of yogurt? Plain, non flavored yogurt is used in this recipe.
Serving Suggestions –
Serve the Egg Biryani with cooling Raita.
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Egg Biryani
Ingredients
- 2 cups Long grain Basmati rice
- 5 to 6 large eggs
- 2 medium onion, thinly sliced
- 1 medium potato, diced
- 1 green chili, slit
- 1 medium tomato, chopped
- 1 tsp grated ginger
- 2 tsp minced garlic
- ½ cup yogurt
- 1.5 to 2 tsp kashmiri red chili powder If using regular red chili powder, reduce the quantity
- 2.5 tsp garam masala or biryani masala
- ¾ tsp coriander powder
- ¼ tsp turmeric powder
- 2 tbsp ghee
- 1 tbsp oil
- ¼ cup chopped mint
- ¼ cup chopped coriander leaves more for garnish
- few saffron strands soaked in 1 tbsp of warm milk optional
- 1 tsp cumin seeds
- 2 bay leaves
- 1 inch cinnamon
- 2 cloves optional
- 2 cardamom optional
- 1 star anise optional
- 2.5 cups water ( use 3 cups of water if using regular pressure cooker)
- 2 tsp salt or to taste
- Lemon while serving
Instructions
- Boil the eggs, peel and make two small slits on each egg.
- Wash the basmati rice about two to three times and soak them in enough water for 15 minutes. After 15 minutes drain all the water from the rice and set a side till we cook.
Instant Pot Method –
- Press the saute mode on your instant pot and heat a tablespoon of oil. Once the oil gets hot add the sliced onion and pan fry until light brown. Remove half the onions which will be used later for garnish.
- In the instant pot, move the fried onion to one side and add ghee and the whole spices. Cook for 30 seconds.
- Add the slit green chilly and chopped ginger and garlic. Saute for another 30 seconds.
- Now add the potato (if using), tomato, salt, garam masala, coriander powder, red chili powder, mint, coriander and yogurt.
- Cancel the saute mode and mix all the ingredients for 1-2 minutes. The heat in the pot will warm up the spices. Turning off the heat will helps the yogurt from not curdling. Mix it well to remove any thing stuck in the bottom of the pan. Its very important to do this step to avoid BURNT sign while cooking.
- Add the boiled eggs and give a gentle mix.Add the rice and the water and mix it making sure the rice is immersed in the water. add the saffron milk, if using.
- Close the lid and adjust the vent to the sealing position. Pressure cook on high for five minutes. After the instant pot beeps, wait for 5 minutes and release rest of the pressure. Add the rest of the pan fried onion and coriander leaves.
- After few minutes. gently fluff the rice and serve the egg biryani with cucumber raita.
Cooking in the pressure cooker –
- Turn the pressure cooker on and add a table spoon of oil. Once the oil gets hot add the sliced onion and pan fry until light brown. Remove half the onions which will be used later for garnish.
- Move the fried onion to one side and add ghee and the whole spices. Cook for 30 seconds.
- Now add the potato (if using), tomato, salt, garam masala, coriander powder, red chili powder, mint and coriander. Cook for a 1-2 minutes.
- Turn off the heat for a minute and add the whisked yogurt and give a mix.
- Turn the stove on again and add the boiled eggs and give a gentle mix. Add the rice and the 3 cups of water and mix it making sure the rice is immersed in the water.
- Add the saffron milk and close the lid and place the whistle and pressure cook on medium heat for one whistle.
- Let the pressure release naturally and then add the sauteed onions, coriander leaves and saffron milk ( if using).
- Gently fluff the rice and serve the egg biryani with raita.
Madhavi
Thank you!