This exotic yet easy meal is a treat to your taste buds, perfect for a weeknight dinner or a party. It's generally served with raita and salad.
Ingredients
- 1.5 cups Basmati rice
- 4 Eggs
- 3 tablespoon oil or ghee
- 1 Large onion, thinly sliced
- 1 tomato, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 green chili, finely chopped
- 1 small bunch cilantro, chopped
- ½ cup mint, chopped
- ½ cup yogurt/curd
- 1 teaspoon cumin
- 1 bay leaf
- ½" cinnamon stick
- 4-5 peppercorns
- 3-4 whole cloves
- 3-4 green cardamom pods
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- 2 teaspoon biryani masala (optional)
- 1.5 cup water
- Salt as per taste
Instructions
- Rinse and soak rice for about 30 min.
- In the meantime, boil eggs traditionally in a pot or in instant pot using 5-5 method, meaning add a cup of water in the inner pot and place the eggs on the trivet, pressure cook at high for 5 minutes followed by 5 minutes of NPR followed by manually releasing the pressure.
- Peel the eggs and prick all over using a toothpick.
- Heat ½ tablespoon oil/ghee in a pan and shallow fry eggs till they are light golden brown. Add ¼ teaspoon each of salt and chili powder and a pinch of turmeric powder. Saute for a couple of minutes till the masala is evenly coated on eggs. Keep them aside.
- Set the Instant Pot to Saute mode.
- Once it displays HOT, pour 2.5 tablespoon ghee/oil, add bay leaf, cumin, cardamom pods, cloves, cinnamon, and peppercorn and stir for about 30 seconds.
- Add sliced onions and stir till they turn golden brown.
- Add green chili, minced ginger, and garlic and saute for another 2-3 minutes.
- Stir in tomatoes, mint, cilantro, yogurt followed by salt, chili powder, turmeric, garam masala, coriander powder, cumin powder and biryani powder (if adding)
- Make sure nothing is stuck at the bottom of the pan. Sprinkle some water and stir with a spatula if need be to loosen any bits and pieces. Press the Cancel button.
- Evenly spread rice on top of the mixture. Pour water and give it a good stir making sure rice is under the water.
- Close the instant pot lid and pressure cook on low for 5 minutes.
- Let the pressure release naturally for 5 minutes. Manually release rest of the pressure.
- Transfer it to a serving bowl and top it with masala coated eggs. Pair it up with onion tomato raita or any raita of your choice.
Tada, this mouth-watering egg biryani is ready to dig in!
