Instant Pot Egg Biryani

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Forget boiling eggs and cooking rice separately when making egg biryani. With my instant pot egg biryani recipe, you can cook hardboiled eggs AND biryani rice at the same time in the same pot!

Instant Pot Egg Biryani

This one-pot egg biryani is so easy to make! You can cook the eggs and the rice together in your instant pot and the two turn out perfectly cooked: bright yellow yolks and separate grains of rice. Not only is this dish easy to make and budget-friendly it’s also absolutely delicious!

Watch How to Make Instant Pot Egg Biryani:

We’re going to bloom whole spices in oil and then sauté onions, ginger, garlic, tomatoes and spices.

Instant Pot Egg Biryani

Add water and rice to the pot, mix well, then put a trivet into the pot and place eggs on top. See? We’re cooking the rice and eggs together!

Instant Pot Egg Biryani

Remove the eggs, peel ’em and then sauté them on the stovetop with spices to give them some color (optional). Mix the eggs back into the rice. Simple, beautiful, tasty.

Instant Pot Egg Biryani

I am all about making one-pot biryanis because they are just so easy to make AND they taste just as good as biryani made the time-consuming way (cooking everything half-way then layering it together, then cooking it again). If you have an electric pressure cooker like the instant pot, then biryani suddenly becomes so much more accessible. It doesn’t have to be a “special occasion dish” because it’s easy enough to make on a weeknight. 

Instant Pot Egg Biryani

Love Biryani?

Biryani is my favorite type of Indian dish because there are so many varieties and so many different ways to make this dish. I have several biryani recipes on my blog. Here are a few to try next:

I have to tell you that I like this egg biryani just as much as my other meat-based biryani recipes. It is just as flavorful and delicious, if not more so.

Instant Pot Egg Biryani

You know how Pizza Fridays are a thing? Well, I’m switching things up at our house and we’re now doing Biryani Fridays. We are observing Lent right now, so now I’ve got three biryani options for Fridays: shrimp biryani, vegetable biryani and this egg biryani. I think I need to share a fish biryani recipe too! 

I can’t wait to hear what y’all think of this egg biryani recipe. I’m so proud of it! I hope you love it a lot!

Instant Pot Egg Biryani

Instant Pot Egg Biryani

Instant Pot Egg Biryani

Instant Pot Egg Biryani

This flavorful egg biryani is absolutely delicious and easy to make: you can cook the eggs and rice together all in one pot!
4.85 from 19 reviews
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Ingredients
 

 

    Whole Spices:

     

    • 2 tablespoons oil
    • 1 onion thinly sliced
    • 2 teaspoons minced garlic
    • 1 teaspoon minced ginger

     

      Ground Spices:

      • 1 ½ teaspoons salt
      • 1 teaspoon coriander powder
      • 1 teaspoon paprika
      • ½ teaspoon garam masala
      • ¼ teaspoon black pepper
      • ¼ teaspoon cayenne adjust to taste
      • ¼ teaspoon ground cumin
      • ¼ teaspoon turmeric

       

      • 1 tomato diced
      • 1 cup water
      • 6 eggs
      • Cilantro leaves chopped
      • Mint leaves chopped
      • Ghee coated cashews and raisins optional*

      Instructions
       

      • Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
        Instant Pot Egg Biryani
      • Press the sauté button and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once the cumin seeds brown, add the onions. Stir-fry for 5-7 minutes, or until the onions begin to brown.
      • Add the garlic, ginger, ground spices and stir, then add the tomato and cook for 2-3 minutes, or until it softens a bit.
        Instant Pot Egg Biryani
      • Add rice and water to the pot, then place a trivet or steamer basket into the pot (on top of the rice). Place the eggs on the trivet or steamer basket.
        Instant Pot Egg Biryani
      • Secure the lid, close the pressure valve, and cook for 10 minutes at high pressure.
      • Quick-release pressure.
      • Remove the steamer basket and the eggs from the pot. Place the eggs into a bowl of ice-cold water for 5 minutes. Peel the eggs.
      • Optional step: at this point, you can fry the eggs in a pan on the stovetop to give the eggs a bit more flavor and color. To do this, heat 1 tablespoon of oil in a pan, add the eggs, and sprinkle a pinch of paprika, cayenne, turmeric, and salt on the eggs.
        Instant Pot Egg Biryani
      • Place the peeled eggs back into the cooked rice and mix well. Garnish with cilantro, mint, and ghee-coated cashews and raisins if using.

      Video

      Notes

      • To make the optional ghee-coated cashews and raisins, melt 2 tablespoons of ghee  in a pan over low-medium heat on the stovetop. Add ⅓ cup of halved cashews and 2 tablespoons of golden raisins to the pan and stir-fry until the cashews begin to turn golden.
      • You can also scramble an egg and add it to the rice for more protein/egg flavor if you’d like! I would do this in a separate pan and then add it to the rice at the end.
      • Most Indians grow up knowing to eat around the whole spices once a dish is served, however if you or your guests are not used to this, you can remove them prior to serving.
      • I absolutely love this brand of basmati rice – it is very different (in my opinion) than other brands of basmati rice.
      Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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      Instant Pot Egg Biryani
      Instant Pot Egg Biryani

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      Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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      Comments

      1. Kavita Salvi says

        I make it every other week, but add peas and corn! My mom loves it so much that she has requested that when I make it, I make a whole pot for her! I make a cucumber raita to go along with it. It’s now a staple in our family! Thanks for this easy recipe!

      2. Vidya says

        I used a pot inside the pot for the fear of getting burn and used sona masoori rice in place of basmati. Didn’t come out best. Any tips there?

      3. Kate says

        I make your shrimp biryani A LOT. Can’t wait to try this recipe. Can’t believe I didn’t integrate it into our Lent menu, will do so next year!

      4. Moti Mahal Delux OMR says

        5 stars
        What a awesome recipes and delicious food dishes description given. Thanks for sharing such innovative ideas of making food.

      5. Courtney Melo says

        5 stars
        I made it tonight with the quick cook brown rice. It was amazing! I may or may not have discouraged my kids from eating it so I could have leftovers tomorrow….

      6. LS says

        5 stars
        Hi Ashley. I tried this recipe last week..Quick question on “pressure cook”..I own a Ultra instant pot..Every time I turn on pressure cook in my “ultra instant pot” and set time as per your instructions, it first goes to “pre-heating” mode..The pre-heating takes easily 5-10 minutes and then the additional pressure cooking for the desired time ends up the rice being over cooked. I noticed you have a different instant pot. I am not able to turn off the pre-heating in ultra because it seems like that’s required to build the pressure. Can you please advise how we can make your recipes in “ultra instant pot”? Otherwise, the taste was good. Its just that the rice was overcooked.

        • My Heart Beets says

          Hi, that’s correct – the pot takes time to build pressure (preheating) and only counts down once it reaches full pressure. I actually test all of my recipes in my Ultra – it’s my favorite model. The instant pot you see in my videos is an earlier model but one that most people seem to have. If you’re finding the rice to be overcooked, it could be the brand – I would suggest reducing the cook time by 1 minute to see if that helps! If you’re looking to try a new brand, I really love using Aahu Barah basmati rice for my biryani recipes. Let me know if this helps 🙂

      7. Maya says

        Hi. I made this today and I also got a burn sign. I made sure that I deglazed the pot before adding the rice. Should I add more water next time?
        Thanks

      8. Sumi says

        Hello! My husband is allergic to garam masala. Is there a substitute? If I leave it out altogether, would there be a big difference in taste?

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