Egg Biryani is a must-try recipe for all egg lovers as it promises to take your love for eggs to another level altogether. The zesty marinade for egg biryani is made from freshly ground spices, grated ginger, minced garlic, chopped mint, and cilantro. This fresh and pungent marinade lends an unmistakable character to the otherwise humble boiled eggs and makes this dish one of the most tasteful meals.
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Egg Biryani is a wholesome one-pot meal that will satisfy both your hunger and your taste buds. Also known as Anda Biryani in India, this dish is made by cooking together fragrant long grain basmati rice, spiced hard-boiled eggs, perfectly caramelized onions, and select aromatic spices, delighting your senses in every bite.
The Instant Pot Egg Biryani tastes just as good as the traditional stovetop version, and the flavors and textures are beautifully retained too. Not only will you have your dinner ready in 45 minutes, but you will also have your family practically eating out of your hands.
Trivia
Here's a little trivia about Biryani
Originally from Persia, the dish Biryani gets its name from the Persian words "Biryan" and "Birinj" meaning "fried before cooking" and "rice" respectively.
Over time, biryani has greatly evolved in terms of the methods of cooking as well as the use of different meats or flavors across the length and breadth of India. On your India travels, be sure to sample the different biryani preparations as each one is unique and equally delish!
Thank you for your overwhelming love and all the positive responses to my Instant Pot Biryani recipes. From my most popular Chicken Biryani to the low-carb riced cauliflower chicken biryani, I am humbled to see all the positive feedback. Many of you have requested an Egg Biryani recipe. So here is my simple and easy take on one of the most delicious pressure cooker meals - The Instant Pot Egg Biryani.
Today, I am going to share with you my version of the quick and easy Egg Biryani recipe that makes no compromises on taste whatsoever! Go ahead, and mark this as one of your favorite weeknight dinners.
Tips for the best egg biryani
- I like to use the extra-long grain basmati rice in Biryani recipes
- If you do not have time to soak the rice, follow the same recipe, the rice may not be as fluffy but will still be delicious
- Use homemade garam masala and homemade ghee for an authentic taste
- If you are looking to buy spices online, check out my favorite essential Indian spices.
- Air fry the onions instead of caramelizing in saute mode, a perfect meal-prep step, and will prevent the browning on the Instant Pot insert.
As you all probably know, the Instant Pot is great for cooking perfect hard-boiled eggs. There are several tried and tested methods, but I like the 5-5 method.
Instant Pot Hard Boiled Eggs
Before I get into the Egg Biryani, here is my Instant Pot recipe for perfect hard-boiled eggs that are easy to peel:
- Add 1 cup of water to the Instant Pot.
- Place the Instant Pot trivet and place eggs on top of it. I like to use 6 eggs for this recipe.
- Close the Instant Pot lid and turn the pressure release valve to sealing.
- Pressure cook for 5 minutes followed by 5 minutes of natural pressure release
- Release the remaining pressure by turning the pressure release valve from sealing to venting.
- Using heat-resistant mitts take out the inner pot and place it under running cold water for 2 to 3 minutes.
- Peel the eggs and make 3 shallow slits on each egg to use in egg biryani.
Once you have the eggs peeled and ready, making Egg Biryani is super easy.
Step-by-step egg biryani recipe
Step 1: Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes.
Step 2 : Set the Instant Pot to saute mode and add ghee. Add onions and saute until they turn light golden brown, about 10 minutes.
Step 3: Take half of the onions out and reserve. Deglaze the bottom of the pot to remove any browning from sauteeing the onions. Use 1 to 2 tablespoons of water to help remove any stuck browned bits as this will help the Instant Pot come to pressure properly. Add cumin seeds, black peppercorns, and bay leaves, and saute for a minute. Turn the Instant Pot off and add red chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yogurt. Mix well.
Step 4: Add eggs and mix, coating the eggs with spices. Add rice over and spread it evenly. Add 2 cups of water and stir gently making sure most of the rice is under liquids.
Step 5: Close the Instant Pot with pressure valve to sealing. Pressure Cook (Low) for 5 minutes followed by 5 minutes of natural pressure release. Release the remaining pressure and open the Instant Pot. Layer the reserved caramelized onions and saffron milk evenly on top. Garnish with remaining cilantro.
Serving
Serve the Egg Biryani hot with a lemon wedge, pickled onions, and cooling raita.
Raita
To make a simple and delicious Tomato and Onion Raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, and sugar and mix well. Garnish with cilantro.
Love this naturally gluten-free one-pot meal of Biryani? Here are my other Biryani recipes that are finger-licking good:
- Veg Biryani
- Shrimp Biryani
- Chickpea Biryani
- Brown Rice Biryani
- Riced Cauliflower Chicken Biryani
- Fish Biryani
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Instant Pot Egg Biryani (Stovetop Instructions in notes)
Equipment
Recipe Video
Ingredients
- 2 cups basmati rice
- 6 large eggs
- 2 tablespoons ghee
- 2 yellow onions medium, thinly sliced
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 bay leaves
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon ground turmeric
- 2.5 teaspoons kosher salt
- 1.5 teaspoons garam masala
- ½ cup plain yogurt
- 1.5 teaspoons ginger grated
- 1.5 teaspoons garlic minced
- 2 cups water
- ½ cup cilantro leaves chopped
- ¼ cup mint leaves chopped (optional)
- 1 tomato diced
- 1 pinch saffron mixed in 1 tablespoon warm milk optional
To Serve
- 4 Lemon wedges optional
Raita
- 1 medium red onion finely diced
- 1 tomato finely diced
- ¾ cup plain yogurt
- ½ teaspoon kosher salt
- 1 teaspoon sugar optional
- 1 tablespoon cilantro chopped finely
Instructions
- Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes.
- While the rice is soaking hard boil the eggs. Add 1 cup of water to the Instant Pot. Place the trivet and place eggs on top of it. Close the Instant Pot lid with the pressure valve to sealing. Set the Instant Pot to pressure cook (hi) for 5 minutes. Allow 5 minutes of natural pressure release and then release the remaining pressure and open the Instant pot. Using a pair of heat-resistant mitts, carefully pick up the Instant Pot insert and place it in the sink. Run cold water for 2 minutes over the eggs or place them in an ice bath. Once the eggs are cool to handle, peel them. Make 3 shallow slits to the hard-boiled eggs and keep them aside.
- Set the Instant Pot to saute mode and add ghee. Add onions and saute until they turn light golden brown, about 10 minutes. Take half of the onions out and reserve. Note: If you have an air fryer you can use it or perfect golden fried onions.
- Deglaze the bottom of the pot to remove any browning from sauteeing the onions. Use 1 to 2 tablespoons of water to help remove any stuck browned bits as this will help the Instant Pot come to pressure properly and not show the dreaded "BURN"
- Add cumin seeds, black peppercorns, bay leaves, and saute for a minute. Turn the Instant Pot off and add red chili powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yogurt. Mix well once again deglazing the pot.
- Add eggs and mix coating the eggs with the spices. Add rice over and spread it evenly. Add water and stir gently making sure most of the rice is under liquids. Close the Instant Pot and turn the pressure valve to sealing. Pressure Cook (Low) for 5 minutes followed by 5 minutes natural pressure release. Release the remaining pressure and open the Instant Pot. Layer the reserved caramelized onions and saffron milk evenly on top. Garnish with remaining cilantro. Enjoy hot with a lemon wedge and raita.
- To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt, sugar and mix well. Garnish with cilantro.
Notes
- Rinse the rice thoroughly and soak it in 4 cups of water for 20 minutes. After soaking, drain all the water and set the rice aside.
- While the rice is soaking, hard-boil the eggs. In a saucepan, bring enough water to a boil to cover the eggs. Gently add the eggs and boil for about 10-12 minutes. Once done, transfer them to an ice bath or run them under cold water for 2 minutes. Once cool, peel the eggs and make 3 shallow slits in each. Set aside.
- In a heavy-bottomed pot or Dutch oven, heat ghee over medium heat. Add sliced onions and sauté until they turn light golden brown, about 10 minutes. Remove half the onions and set them aside for garnishing.
- Add cumin seeds, black peppercorns, and bay leaves. Sauté for a minute. Then add red chili powder, turmeric, salt, garam masala, ginger, garlic, chopped mint, cilantro, tomatoes, and yogurt. Mix well.
- Add the prepared eggs and coat them gently with the masala. Then layer the soaked rice evenly over the mixture. Add 1.5 cups of water and stir gently, ensuring most of the rice is submerged in the liquid.
- Bring to a full boil. Then cover the pot with a tight-fitting lid. Cook on low heat for 10 minutes.
- Once done, turn off the heat and let the biryani rest for 10 minutes before opening. Then layer the reserved caramelized onions and drizzle the saffron milk over the top. Garnish with fresh cilantro.
Nutrition
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Chandana says
Video please
Archana says
Its already there 🙂
sne3103 says
Very tasty! Lazy me also didn’t bother with the saffron and milk
Anjana Paul says
Egg Biriyani turned out very good The proportions of all the ingredients were accurate.
I made this in a regular pressure cooker on gas so had to alter the measurement of water .
Pressure Cooking egg is not advisable as it further hardens the already boiled egg . So recommend just cooking the rice on pressure cooker & then while serving layering it with the boiled egg .
Rani says
Thanks so much for this easy recipe. My husband was able to make it without any difficulty and it came out amazing !
Archana says
Thank you for the feedback!
Sangeeta Minocha says
This is so good. We loved this. Where did you learn to cook these amazing dishes? So simple and yum.
Archana says
Thank you! Thank you!!
Viji says
Looks yummy! I have sona masoori rice at home. What is the rice: water proportion you would use for that? No basmati right now 🙁
Thanks
Viji
Archana says
You an try the same water ratio. It will be good
Nidhi says
I have to make this with 6 cups of extra long basmati rice. Would the pressure times of 5 minutes remain the same or should it cook longer?
Archana says
same pressure cook time even if you double the recipe, but I think the rice might turn out mushy if its too much. I won't recommend more than 4 cups at a time in a 6 QT
Nidhi says
I have to make this with 6 cups of rice. Should it cook longer than 5 minutes?
Archana says
I am afraid 6 cups of rice might be too much in a 6-QT instant pot. Why dont you make it in 2 batches. The rice will be fluffier too
Zenden Nair says
This turned out amazing!!! Wow! Thanks!
Zenden says
This turned out AMAZING! So quick and so easy!
Archana M. says
Archana, this recipe is incredible. I wanted to order in on a busy weeknight, but I’m glad I remembered your blog and then looked up instant pot recipes. Just perfection. Thank you!
Archana says
Thank you! Thank you!!
Anika says
Thank you for this recipe. Very tasty. After cooking in low pressure with the rice, my eggs formed a greyish ring, which I dislike. How can I prevent it next time?
I noticed that the color of your dish and eggs turned out yellow or brighter. Is it because of the saffron? I did not use it.
SP says
Amazing! What would be the changes for brown rice, in terms of water, cooking time?
Archana says
Brown rice needs 20 mins of pressure cooking time. I am just not sure if its too long for the hard boiled eggs to cook again. If you try it, please let us know how it goes.
Shalini says
Not sure why but my IP burnt. Even I felt the rice to water proportion (1:1) - 2 cups water for 2 cups rice was too less but wanted to try the recipe without making modifications. Please advice if you can. Thanks.
Archana says
I am so sorry this happened. The only issue I see if may be the pot was browned after sautéing onions and needed to be deglazed?
Anita Hinds says
Hi! I plan to make this for dinner tonight. Just wanted to check the rice measure. Is the cup used for cake measures? Or a smaller vaati/katori measure used in Indian households for rice? Thanks in advance for your help.
Archana says
I use the regular 8 oz cup measure
Sejal says
Hello - can I use milk instead of yogurt?
Archana says
Milk may curdle. Use lemon juice instead or add an extra tomato for tartness.
Shetal Vyas says
Saffron milk? What is the ratio and how is that incorporated? Ingredients don’t address this.
Shetal Vyas says
My mistake, I found it in the recipe.
Vibha says
Hi, I prepared this tonight and comes out perfect Biryani. I added some Peas and Corn as well. Thankyou for such as easy and awesome recipe.
Vibha
PRITI AGGARWAL says
Hey Archana
Thanks for the detailed instructions with the nutrition facts. How do you come up with the nutritional facts. I would like to track the nutritional contents of the final meals I end up cooking, with the substitutes I have to use on occasion.
Thanks,
-- priti 🙂
Archana says
Thanks Priti! I use a plug in that calculates the nutrition facts based on the ingredients.
Sylvia Wrigley says
I'm making this for dinner tomorrow but I'm a little bit concerned about cracking a tooth on the whole peppercorns; are they really just left in like that?
Archana says
yes, you can pick them out while eating. Some people like to eat them too.