Egg Biryani Recipe Instant Pot
Description
Egg Biryani is a classic Indian dish that is made with eggs, fragrant spices, and rice. The dish is a favorite among Indian households and is a great way to add variety to your meals. It can be served as a main course or as a side dish. The best part about this dish is that it can be made in an Instant Pot, making it quick and easy to prepare. This recipe will teach you how to make a delicious Egg Biryani in an Instant Pot in no time.
Prep Time
This Egg Biryani recipe takes around 20 minutes to prepare, including chopping and measuring the ingredients. Once the ingredients are ready, the dish can be cooked in the Instant Pot in just 10 minutes.
Cook Time
The cooking time for this Egg Biryani recipe is 10 minutes in the Instant Pot. The pressure cooker does all the work for you, meaning you can get your meal ready in a fraction of the time it would take to cook it on the stovetop.
Ingredients
- 2 tablespoons oil, divided
- 1 teaspoon cumin seeds
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt, or to taste
- 2 cups basmati rice, washed and drained
- 4 eggs, hard boiled and peeled
- 1/2 cup frozen peas
- 2 cups water
- Fresh cilantro, for garnish
Instructions
1. Start by setting your Instant Pot to the sauté setting and add 1 tablespoon of oil. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion and sauté for a few minutes until it is softened and lightly browned. Add in the garlic, ginger, garam masala, coriander powder, cumin powder, turmeric, chili powder, and salt. Sauté for a few more minutes until the spices are fragrant.
3. Add the remaining tablespoon of oil and the basmati rice. Stir to coat the rice in the spices and oil. Add the eggs, frozen peas, and water. Stir to combine.
4. Secure the lid on the Instant Pot and set the valve to the sealing position. Set the Instant Pot to the “Manual” setting and set the timer to 10 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes before opening the lid.
5. Remove the lid and fluff the biryani with a fork. Garnish with fresh cilantro and serve warm. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Spoon
Notes
This recipe can be made with other proteins such as chicken or shrimp. If using chicken, substitute the eggs for 2 boneless, skinless chicken breasts and add them to the Instant Pot in step 3. If using shrimp, substitute the eggs for 1 pound of shrimp and add them in step 3.
Nutrition: Per Serving
- Calories: 361 kcal
- Carbohydrates: 50 g
- Protein: 10 g
- Fat: 11 g
- Saturated Fat: 1.5 g
- Cholesterol: 93 mg
- Sodium: 343 mg
- Potassium: 186 mg
- Fiber: 2.5 g
- Sugar: 2 g
- Vitamin A: 126 IU
- Vitamin C: 1 mg
- Calcium: 44 mg
- Iron: 1.5 mg
Recipe Tips
1. Be sure to wash and rinse the rice before adding it to the Instant Pot. This will help remove any dirt or debris and will ensure a fluffy texture.
2. To make this dish even more flavorful, add a few tablespoons of yogurt to the rice. This will add a creamy, tangy flavor to the biryani.
3. To add some heat to the dish, add a few dried chilies or a pinch of cayenne pepper to the spices.
4. For a vegan version, substitute the eggs for tofu or your favorite vegan protein.
5. Serve the Egg Biryani with a side of raita or a simple cucumber-yogurt salad.
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