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Instant Pot Egg Biryani | Egg Biryani

Instant pot egg biryani with detailed photo and video recipe – Forget boiling eggs and cooking rice separately when making egg biryani. With my one-pot egg biryani recipe, you can cook hardboiled eggs AND biryani rice in your instant pot all at the exact same time!

This one-pot egg biryani is so easy to make! You can cook the eggs and the rice together in your instant pot and the two turn out perfectly cooked: bright yellow yolks and separate grains of rice.

I am all about making one pot biryani because they are just so easy to make AND they taste just as good as biryani made the time-consuming way (cooking everything half-way then layering it together, then cooking it again). If you have an electric pressure cooker like the instant pot, then biryani suddenly becomes so much more accessible. It doesn’t have to be a “special occasion dish” because it’s easy enough to make on a weeknight. 

Biryani is my favorite type of Indian dish because there are just so many varieties and so many different ways to make this dish.  I make this tasty egg biryani but I have an all veggie biryani coming to the blog soon as well! I always test my recipes multiple times to make sure they turn out well .

Instant pot Egg Biryani video recipe:

Recipe Card :

Instant pot Egg Biryani

This flavorful egg biryani is absolutely delicious and easy to make: you can cook the eggs and rice together all in one pot!
Course Lunch, Main Course
Cuisine Indian
Keyword biryani, boiled egg, instant pot rice, one pot meal
Prep Time 15 minutes
Cook Time 20 minutes
Author Sowji’sKitchen

Ingredients

  • 1 Cup Basmati rice Soaked 15 mins
  • 1 tbsp oil
  • 1 tbsp Butter

Whole Spices

  • 5 Cardamom pods
  • 4 Cloves
  • 2 Bay leaf
  • 1/2 Cinnamon stick
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1 Onion Chopped
  • 1 tbsp Ginger garlic paste
  • 1 Tomato Chopped

Ground spices

  • Salt
  • 1/4 tsp Cumin powder
  • 1/4 tsp Coriander powder
  • 1/4 tsp Chili powder
  • 1/2 tsp Biryani masala
  • Turmeric
  • 1 1/2 Cup Water
  • 1/2 Cup Curd
  • 4 Eggs
  • cilantro leaves Chopped
  • Ghee coated cashews Optional

Instructions 

  • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  • Press the sauté button and add the butter and oil to the pot.
  • Allow it a minute to heat up, then add the whole spices and stir.
  • Add the onions. Stir-fry for 5-7 minutes.
  • Add the garlic ginger paste and turmeric. Fry for a 3 mins.
  • Add ground spices and stir.
  • Then add the tomato and cook for 2-3 minutes, or until it softens a bit.
  • Add curd, mix well.
  • Add rice and water to the pot.
  • Then place a steamer basket into the pot (on top of the rice). Place the eggs in the steamer basket.
  • Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  • Quick release pressure.
  • Remove the steamer basket and the eggs from the pot.
  • Place the eggs into a bowl of ice cold water for 5 minutes. Peel the eggs.
  • Optional step: at this point, you can fry the eggs in a pan on the stove top to give the eggs a bit more flavor and color. To do this, heat 1 tablespoon of oil in a pan, add the eggs and sprinkle a pinch of chili powder, turmeric and salt on the eggs.
  • Place the peeled eggs back into the cooked rice and mix well. Garnish with cilantro, mint and ghee-coated cashews if using.

Notes

To make the optional ghee-coated cashews, melt 2 tablespoons of ghee  in a pan over low-medium heat on the stove top. Add ⅓ cup of halved cashews and stir-fry until the cashews begin to turn golden.

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How to make Egg Biryani in Instant Pot with Step by Step :

1.Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.

2.Press the sauté button and add the butter and oil to the pot.

3.Allow it a minute to heat up, then add the whole spices and stir.

4.Add the onions. Stir-fry for 5-7 minutes.

5.Add the garlic ginger paste and turmeric. Fry for a 3 mins

6.Add ground spices and stir.

7.Then add the tomato and cook for 2-3 minutes, or until it softens a bit.

8.Add curd, mix well.

9.Add rice and water to the pot.

10.Then place a steamer basket into the pot (on top of the rice). Place the eggs in the steamer basket.

11.Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.

12.Quick release pressure.

13.Remove the steamer basket and the eggs from the pot.

14.Place the eggs into a bowl of ice cold water for 5 minutes. Peel the eggs.

15.Optional step: at this point, you can fry the eggs in a pan on the stovetop to give the eggs a bit more flavor and color. To do this, heat 1 tablespoon of oil in a pan, add the eggs and sprinkle a pinch of paprika, turmeric and salt on the eggs.

16.Place the peeled eggs back into the cooked rice and mix well. Garnish with cilantro, mint and ghee-coated cashews if using.

17. Serve hot egg biryani with raita

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