Instant Pot series - Egg Biryani for Easter

Egg Briyani is one of the best recipes for all egg lovers. Egg Biryani is made from freshly ground spices, grated ginger, minced garlic, chopped mint and cilantro. This recipe is a wholesome one pot meal that will satisfy both your hunger and your taste buds.

The Instant Pot Egg Biryani tastes just as good as the traditional stove top version, and the flavors and textures are beautifully retained too. I prepared this for lock down Easter. My kid made this stone painting which helps to click food photos 😎

Ingredients

• Basmati Rice - 2 cups
• Eggs - 8
• Coconut oil - 2 tbsp
• Ghee - 1 tbsp
• Onions - 2
• Tomato - 1 
• Green chili - 1
• Cumin seeds - 1 tsp
• Ginger Garlic crushed - 2 tbsp
• Bay leaves - 2
• Cinnamon - 1 inch
• Turmeric powder - 1 tsp
• Chili Powder - 2 tbsp
• Garam masala - 1 tsp
• A handful of coriander leaves
• Salt as required

Briyani masala grind

• Cinnamon sticks - 4
• Bay leaf - 4
• Cumin seeds - 2 tbsp
• Fennel seeds - 1 tbsp
• Kalpaasi - 5
• Cloves - 5
• Star anise - 3
• Cardamom - 3
• Pepper - 6 to 10 (depends on your spice level)

How to make hard boiled eggs

1. Add 1 cup of water to the Instant Pot.
2. Place metal trivet into the pot. Gently add eggs on top of the trivet.
3. Turn on STEAM mode and close the lid and keep in VENTING position.
4. Allow it to steam for 6 - 7 mins.
5. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel.

How to make Briyani

1. Grind all the ingredients under briyani masala grind and keep aside.
2. Rinse the rice and soak in water for 20 minutes. Drain all the water after 20 minutes.
3. Turn on SAUTE mode and add the coconut oil in Instant pot.  
4. Add chili powder, turmeric powder, garam masala and boiled eggs. 
5. Saute it for 2 mins. Take the eggs and keep aside.
6. Add ghee, once melts add and saute bay leaves, cinnamon sticks and cumin seeds.
7. Once it splutters, add onions and saute for while. 
8. Add ginger garlic paste, tomatoes, green chili and saute.
9. Add 2 tbsp of briyani masala grinded. Saute for a min.
10. Add soaked rice and 3 cups of water (1:1.5 ratio).
11. Add salt,  coriander leaves and eggs. Close the lid. 
12. Hit CANCEL. Close the lid on the pot and turn valve from VENTING to SEALING position.
13. Set the pot to PRESSURE COOK/MANUAL (High pressure) and set timer to 5 minutes.
14. Do a natural pressure release, that is wait until silver button on lid drops. BE CAREFUL OF HOT STEAM.
15. Hit CANCEL. Open the lid and ready to serve with raita.

Add eggs on top of the trivet

Add chili powder, turmeric powder, garam masala and boiled eggs.

Saute for 2 mins

Saute for 2 mins

Add ghee, once melts add and saute bay leaves, cinnamon sticks and cumin seeds.

Saute the onions

Add tomatoes and ginger garlic

Add chili and briyani masala powder

Add soaked basmati rice

Add water, salt and coriander leaves

Add eggs

Presure cook mode for 5 mins

Open after natural release

Ready to serve