Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
Boil eggs and remove the shells and rinse them. Make few gashes using a knife or a fork. Set aside.
Press SAUTE button on the Instant pot. Pour ghee to the inner pot of the IP.
When the ghee melts add the onions. Spread them in the oil & saute occasionally until deep golden.
Remove half of the onions and set aside for garnish.
Add the whole spices to the pot and stir.
Next add ginger garlic & chilli. Saute for 30 to 60 seconds.
Then add tomatoes and sprinkle salt. Saute until the tomatoes turn mushy.
Stir in the spice powders – chilli powder, turmeric and biryani masala.
Then add the yogurt and deglaze the pot by scrubbing the bottom with a spatula. This releases any bits of food stuck there and avoids burn notice.
Press CANCEL button when the mixture turns thick in a minute or so.
Then make incisions on the eggs and stir them with the spicy masala.
Layer the rice evenly in the pot.
Pour 2 cups water around the edges and half cup on top.
Ensure the rice is under the water. (Check the video below.)
Add some mint leaves and saffron soaked in 1 tbsp milk (optional). Taste the water and add more salt if needed.
Secure the Instant pot with the lid & position the steam release handle to sealing.
Press PRESSURE COOK button (high pressure) & set the timer to 5 mins.
When the Instant pot beeps wait for 6 to 7 mins. Then release rest of the pressure manually.
Do not stir the egg biryani a lot. Serve it gently with a spatula.
