Instant Pot Egg Biryani

Instant Pot Egg Biryani

  • Author: My Heart Beets


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


  • 1 cup basmati rice, soaked 15 minutes (highly recommend this brand)
  • 2 tablespoons oil or ghee


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*


  1. Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
  2. 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.
  3. Add the garlic, ginger, ground spices and stir, then add the tomato and cook for 2-3 minutes, or until it softens a bit.
  4. 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.
  5. Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
  6. Quick release pressure.
  7. 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.
  8. 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.
  9. Place the peeled eggs back into the cooked rice and mix well. Garnish with cilantro, mint and ghee-coated cashews and raisins if using.


  • 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.