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Instant Pot Egg Biryani

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Instant Pot Egg Biryani


for 4 servings

  • 4 eggs
  • 2 cups basmati rice (400 g)
  • 3 tablespoons olive oil
  • 1 onion
  • 1 green chile
  • 1 teaspoon salt
  • 1 pinch turmeric
  • ½ tablespoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon ginger
  • 1 teaspoon garlic paste
  • ½ cup curd (120 g)
  • coriander, to taste
  • ghee, and fried onions for garnish

Nutrition Info

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    Calories 728
    Fat 22g
    Carbs 110g
    Fiber 5g
    Sugar 15g
    Protein 21g

Estimated values based on one serving size.


  1. Wash the rice and soak it for 30 minutes.
  2. In the sauté mode of instant pot, add whole garam masala spices, sliced onion, and green chili. When onions turn brown, add ginger, garlic paste, coriander and mint leaves..
  3. In a separate frying pan, fry the eggs and season with salt and chilli powder.
  4. Add curd and all powdered spices to the Instant Pot..
  5. Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.
  6. Turn off the sauté mode and pressure cook on low pressure for 5 minutes.
  7. Select natural pressure release for 2 minutes and then switch to quick release.
  8. Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.

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