Egg Biryani
Equipment
- Instant pot
Ingredients
- 3 tablespoon ghee or oil
- 2 cups basmati rice or any aged rice
- 1 tablespoon Ginger garlic paste
- 1 cup onion thinly sliced 1 large
- 1 to 2 green chilies slit or chopped
- 4 to 5 boiled eggs make few gashes
- 1 medium tomato chopped finely
- ¼ teaspoon turmeric or haldi
- 1 teaspoon red chili powder
- 1 tablespoon garam masala or biryani masala
- ¼ cup mint and coriander leaves finely chopped
- 1 teaspoon Salt adjust to taste
- 6 tablespoons yogurt or curd ¼ cup plus 2 tbsps
- 3½ cups water for pressure cooker 2½ cups for instant pot, 3¾ to 4 cups for regular pot
- Whole spices skip if you don't have
- 1 star anise or chakri phool
- 1 bay leaf or tej patta
- ½ teaspoon cumin jeera or shahijeera
- 4 green cardamoms or elaichi
- 4 cloves laung
- 1 inch cinnamon dalchini
- 1 strand mace optional
Instructions
Instant pot egg biryani
- 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.
Making Raita
- Whisk 1 cup yogurt with salt. Add 1 sliced onion, green chilli & 2 tbsps coriander leaves. Mix well and serve.