Instant Pot Egg Biryani

Instant Pot Egg Biryani is an unquestionable go-to recipe as it vows to take your affection for eggs to another level.

This Egg Biryani recipe is a vegetarian supper that can be savored the experience on remarkable occasions, yet basic enough to make on a workday.

Making this biryani in Instant pot saves an entire time and exertion while we get astonishing rice grains.

One-pot meal in only 15 minutes!

What is Egg Biryani?

Egg Biryani is a healthy one-pot meal that will fulfill both your appetite and your taste buds.

This Instant Pot Egg Biryani recipe is made by cooking together fragrant long grain basmati rice, flavored hard-bubbled eggs, impeccably fried onions, and add some spices.

Instant Pot Egg Biryani Recipe Video

Why use the Instant Pot?

Instant Pot Egg Biryani tastes are similarly as great as the stovetop variant, and the flavors are delightfully held as well.

Your meal won't just be prepared in fewer minutes but your whole family is going to love it as well.

Can I add scrambled eggs?

Yes. You can try scrambled eggs with the rice for more flavor.

In order to do so, just scramble the eggs in a small bowl and add it to the rice.

Which rice to use?

For this recipe, I prefer to use Basmati rice as they give an incredibly amazing texture.

You can try other kinds but mind the stickiness.

How to serve?

Serve this delicious vegetarian meal with some toothsome cooling Raita.

How to make Instant Pot Egg Biryani?

Let's get started and take your Instant Pot out.

Pour some olive oil and saute it for 5 minutes.

Instant Pot Egg Biryani

Add previously minced garlic.

Instant Pot Egg Biryani

Now add previously chopped onion.

Instant Pot Egg Biryani

And now it's time to add all the spices mentioned in the recipe card!

Instant Pot Egg Biryani

Add some ghee to it now.

Instant Pot Egg Biryani

Some green chili that we previously had chopped.

Instant Pot Egg Biryani

Time for some veggies!

Add chopped potato.
Instant Pot Egg Biryani

And some freshly chopped tomatoes!

Instant Pot Egg Biryani

Mint, for some freshness.

Instant Pot Egg Biryani

And some coriander for an amazing fragrance.

Instant Pot Egg Biryani

Now add a cup of yogurt.

Instant Pot Egg Biryani

Now you're halfway there 🙂

Mix it all.

Instant Pot Egg Biryani

Let's add some rice, soaked or not that depends upon your own desire!

Instant Pot Egg Biryani

Place eggs on top of the rice.

You can boil the eggs first and take their shells off before placing them in with the rice.

Instant Pot Egg Biryani

Last but not the least, add water!

Now cover the pot and set it to High Pressure for 7 minutes.

Instant Pot Egg Biryani

Do a Natural Release.

Instant Pot Egg Biryani

Dish out and serve hot to enjoy to its fullest 🙂

Instant Pot Biryani Recipes 

Instant Pot Vegetable Biryani

Instant Pot Chicken Biryani

Instant Pot Shrimp Biryani

Instant Pot Fish Biryani

Instant Pot Egg Biryani
5 from 1 vote
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Course: dinner, lunch, Main Course
Cuisine: Asian
Keyword: Egg Biryani, Instant Pot Egg Biryani
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
  • 2 tsp garlic minced
  • ½ onion cut into slices
  • 1 potato cut into small cubes
  • 1 tomato cut into small cubes
  • 1 chili pepper cut into small cubes
  • 1 tbsp olive oil
  • 2 tbsp ghee
  • 2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp cumin seeds
  • ¾ tsp coriander powder
  • 2 tsp chili powder
  • 2 ½ tsp garam masala
  • ¼ tsp turmeric powder
  • 2 cardamom
  • 2 tsp bay leaves
  • 4 star anise
  • 1 tsp ginger
  • ½ cup mint
  • ¼ cup coriander leaves
  • ½ cup yogurt
  • 2 cup basmati rice
  • 3 eggs
  • 2 ½ cup water
  • Press "saute" and add olive oil.
  • Add onion and garlic and mix well.
  • Add ghee, salt, cinnamon, cumin seeds, coriander powder, chili powder, garam masala, turmeric, cardamom, bay leaves, and star anise and mix well.
  • Add ginger, chili pepper, tomato, potato, mint, coriander leaves and yogurt and stir well for 1 minute.
  • Add rice and water and stir well.
  • Place the eggs on top.
  • Close the lid and cook on high pressure for 7 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid, take out the eggs and peel them.
  • Serve and enjoy 🙂
Calories: 2319kcal Carbohydrates: 369g Protein: 58g Fat: 67g Saturated Fat: 28g Polyunsaturated Fat: 7g Monounsaturated Fat: 27g Trans Fat: 1g Cholesterol: 584mg Sodium: 5046mg Potassium: 2515mg Fiber: 23g Sugar: 14g Vitamin A: 4338IU Vitamin C: 76mg Calcium: 592mg Iron: 14mg


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