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
- 5 cardamom pods
- 4 whole cloves
- 2 bay leaf
- ½ cinnamon stick
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 2 tablespoons oil
- 1 onion, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 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*
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- 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.
- 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.
- 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.
- 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.