Instant Pot Egg Biryani
Aromatic basmati rice with a blend of authentic Indian spices and eggs makes delicious and mouthwatering biryani!
Servings 6
Calories 2319kcal
Ingredients
- 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
Instructions
- 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 :)
Video
Nutrition
Calories: 2319kcal | Carbohydrates: 369g | Protein: 58g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 584mg | Sodium: 5046mg | Potassium: 2515mg | Fiber: 23g | Sugar: 14g | Vitamin A: 4338IU | Vitamin C: 76mg | Calcium: 592mg | Iron: 14mg