Egg Biryani in Instant Pot

Step 1

Rinse the rice and soak in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse and set the rice aside.

Step 2

Select Saute mode at high. When the pot is hot, add 2 tablespoons ghee. Add onions, ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pot.

Step 3

Add the remaining tablespoon of ghee, bay leaves, minced ginger, garlic, chopped tomatoes and spices. Add ¼ cup of water, stir and cook for 2 minutes until tomatoes soften. Cancel saute.

Step 4

Add in whisked yogurt while stirring continuously. Add rice and water and give it a good stir, scraping the bottom of the pot with your spatula to prevent the 'burn' sign. Top with half of the chopped cilantro and mint.

Step 5

Place a trivet or a tall steamer basket in the pot. Place 6 eggs on top of that. Close the lid in place, set the sealing valve to 'sealing' and cook on pressure cook or manual mode for 6 minutes at high pressure.

Step 6

After cooking time is done, follow the quick pressure release instructions of your model. Open the lid after the pin drops. Remove the eggs and place them in ice cold water for 5 minutes. After that, peel them. To prevent the rice from overcooking, remove the instant pot insert from the base and keep it on a cool surface.

Step 7

Pour the soaked saffron over the cooked rice and add the reserved fried onions, cilantro and mint. Using a fork, fluff the rice gently. Let it sit for 5 minutes uncovered.

Step 8

Meanwhile, heat a fry pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir and toss the eggs in that for a minute. Turn off the heat, remove the eggs and cut them in half. Serve the biryani in a wide dish or plate, and top with the sautéed eggs. Enjoy with cooling cucumber raita.

Step 9

Rinse the rice and soak in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse and set the rice aside.

Step 10

Meanwhile, place the eggs in a medium pot covered with an inch of water and bring to a boil. Remove from heat, cover and let sit 11 minutes. Remove the eggs and place them in ice cold water for 5 minutes. After that, peel them.

Step 11

Place a large skillet over medium heat. When hot, add 2 tablespoons ghee. Add onions, ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes, stirring ocassionally. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pan.

Step 12

Add the remaining ghee, bay leaves, ginger and garlic paste, chopped tomatoes and biryani spice blend. Add ¼ cup of water, stir and cook until tomatoes soften.

Step 13

While stirring continuously, mix in whisked yogurt. Add rice and water and give it a good stir, scraping the bottom of the pot with your spatula. Top with half of the chopped cilantro and mint. Cover, reduce the heat to low and cook 12-15 minutes.

Step 14

Meanwhile, heat a fry pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir and toss the eggs in that for a minute. Turn off the heat, remove the eggs and cut them in half.

Step 15

When the rice is fully cooked, remove from heat. Pour the soaked saffron over the cooked rice and add the reserved fried onions, cilantro and mint. Using a fork, fluff the rice gently. Let it sit for 5 minutes uncovered. Serve the biryani in a wide dish or plate, and top with the sautéed eggs. Enjoy with cooling cucumber raita.