ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
CuisineAsianIndianHalalDairyEggsEgg BreakfastsMealHigh-FiberHigh-ProteinUnder 1 HourSouth AfricanOne-Pot or PanMeal PrepLunchDinnerGluten-FreeComfort Food

Instant Pot Egg Biryani

Hima Bindu Bhupalli
Community Member
Total Time

52 minutes

52 min

Prep Time

40 minutes

40 min

Cook Time

12 minutes

12 min

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

52 minutes

52 min

Prep Time

40 minutes

40 min

Cook Time

12 minutes

12 min

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

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 683
  • Fat 14g
  • Carbs 117g
  • Fiber 4g
  • Sugar 15g
  • Protein 20g

Estimated values based on one serving size.

Preparation

  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.
  9. Your favorite recipes are just a click away. Download the Tasty app to save and organize your favorites.

Related Recipes