Instant Pot Egg Biryani
Community Member
March 24, 2020
Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Under 30 minutes
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!

Ingredients
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
- Calories 728
- Fat 22g
- Carbs 110g
- Fiber 5g
- Sugar 15g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Wash the rice and soak it for 30 minutes.
- 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..
- In a separate frying pan, fry the eggs and season with salt and chilli powder.
- Add curd and all powdered spices to the Instant Pot..
- Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.
- Turn off the sauté mode and pressure cook on low pressure for 5 minutes.
- Select natural pressure release for 2 minutes and then switch to quick release.
- Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.
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