Egg Biryani recipe instant pot or stove
Prep Time : 15mins
Cook Time: 20mins
Total Time : 35mins
Ingredients:
- 2 cups basmati rice, rinsed and drained
- 4 boiled eggs, peeled and sliced in half
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1 green chili slit
- 1 star anise
- 2 bayleaf
- 4 green cardamons
- 4 cloves
1 inch cinnamon
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp biryani masala powder
1/4 cup yogurt
1/4 cup fresh coriyander leaves,chopped
1/4 cup mint leaves, chopped
Salt to taste
2 tbsp oil or ghee
3 cups water
For Instant Pot:
Turn on the Instant Pot and select the sauté function.
Step-1: Heat oil or ghee in the pot.
Add sliced onions and sauté until golden brown. Add the whole spices to the pot and stir ginger and garlic paste, green chili, cumin powder, coriander powder, turmeric powder, and garam masala powder. Sauté for a minute.
Step-2 : Add chopped tomatoes and cook until they are soft and mushy.
Step-3: Add sliced boiled eggs, yogurt, mint leaves, and salt. Mix well.
Step-4 : Add rinsed basmati rice and water. Give it a stir. Close the lid and select the manual mode. Cook on high pressure for 6 minutes. Once done, let it release pressure naturally for 10 minutes, then do a quick release.
Step-5 : Open the lid and fluff the rice with a spatula. Garnish with more coriyander leaves.
For stove:
Step-1 : Soak basmati rice in water for 30 minutes. Drain and set aside.
Step-2 : Heat oil or ghee in a heavy-bottomed pan over medium heat.
Step-3 : Add sliced onions and sauté until golden brown. Add the whole spices next ginger and garlic paste, green chili, cumin powder, coriander powder, turmeric powder, and garam masala powder. Sauté for a minute.
Step-4 : Add chopped tomatoes and cook until they are soft and mushy.
Step-5: Add sliced boiled eggs, yogurt, mint leaves, and salt. Mix well.
Step-6: Add soaked and drained basmati rice and 3 cups of water. Give it a stir. Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Step-7: Open the lid and fluff the rice with a Spatula. Garnish with more coriyander leaves
Enjoy your delicious egg biriyani!