Instant Pot Egg Biryani is an unquestionable go-to recipe as it vows to take your affection for eggs to another level.
This Egg Biryani recipe is a vegetarian supper that can be savored the experience on remarkable occasions, yet basic enough to make on a workday.
Making this biryani in Instant pot saves an entire time and exertion while we get astonishing rice grains.
One-pot meal in only 15 minutes!
Unlike the classic Instant Pot egg recipes, this is a complete meal with protein, carbs and all you need for a perfect dinner.
What is Egg Biryani?
Egg Biryani is a healthy one-pot meal that will fulfill both your appetite and your taste buds.
This Instant Pot Egg Biryani recipe is made by cooking together fragrant long grain basmati rice, flavored hard-bubbled eggs, impeccably fried onions, and add some spices.
Instant Pot Egg Biryani Recipe Video
Why use the Instant Pot?
Instant Pot Egg Biryani tastes are similarly as great as the stovetop variant, and the flavors are delightfully held as well.
Your meal won't just be prepared in fewer minutes but your whole family is going to love it as well.
Can I add scrambled eggs?
Yes. You can try scrambled eggs with the rice for more flavor.
In order to do so, just scramble the eggs in a small bowl and add it to the rice.
Which rice to use?
For this recipe, I prefer to use Basmati rice as they give an incredibly amazing texture.
You can try other kinds but mind the stickiness.
How to serve?
Serve this delicious vegetarian meal with some toothsome cooling Raita.
How to make Instant Pot Egg Biryani?
Let's get started and take your Instant Pot out.
Pour some olive oil and saute it for 5 minutes.
Add previously minced garlic.
Now add previously chopped onion.
And now it's time to add all the spices mentioned in the recipe card!
Add some ghee to it now.
Some green chili that we previously had chopped.
Time for some veggies!
Add chopped potato.
And some freshly chopped tomatoes!
Mint, for some freshness.
And some coriander for an amazing fragrance.
Now add a cup of yogurt.
Now you're halfway there 🙂
Mix it all.
Let's add some rice, soaked or not that depends upon your own desire!
Place eggs on top of the rice.
You can boil the eggs first and take their shells off before placing them in with the rice.
Last but not the least, add water!
Now cover the pot and set it to High Pressure for 7 minutes.
Do a Natural Release.
Dish out and serve hot to enjoy to its fullest 🙂
Instant Pot Biryani Recipes
Instant Pot Egg Biryani
- 2 teaspoon garlic minced
- ½ onion cut into slices
- 1 potato cut into small cubes
- 1 tomato cut into small cubes
- 1 chili pepper cut into small cubes
- 1 tablespoon olive oil
- 2 tablespoon ghee
- 2 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon cumin seeds
- ¾ teaspoon coriander powder
- 2 teaspoon chili powder
- 2 ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 2 cardamom
- 2 teaspoon bay leaves
- 4 star anise
- 1 teaspoon ginger
- ½ cup mint
- ¼ cup coriander leaves
- ½ cup yogurt
- 2 cup basmati rice
- 3 eggs
- 2 ½ cup water
- Press "saute" and add olive oil.
- Add onion and garlic and mix well.
- Add ghee, salt, cinnamon, cumin seeds, coriander powder, chili powder, garam masala, turmeric, cardamom, bay leaves, and star anise and mix well.
- Add ginger, chili pepper, tomato, potato, mint, coriander leaves and yogurt and stir well for 1 minute.
- Add rice and water and stir well.
- Place the eggs on top.
- Close the lid and cook on high pressure for 7 minutes.
- When cooking time is complete, wait for a natural pressure release.
- Open the lid, take out the eggs and peel them.
- Serve and enjoy 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂