Instant Pot Egg Pulav | Biryani

This Egg Biryani is surprisingly easy to make in the Instant Pot. You can make hard boiled eggs in the instant pot in under 20 minutes.


3 tablespoons of oil

1 tablespoon ginger garlic paste

1 tablespoon red chilli powder

3 green birds eye chilies (skip this to reduce ‘spiciness’)

Few(4/5) curry leaves

1 lime (optional/garnish)

A bunch of mint leaves

2 tablespoons curd/yogurt (Unflavored Dannon works fine)

Salt, to taste

1 tablespoon, Garam Masala powder

1 teaspoon of Turmeric powder

1 medium sized, diced

red onion 1 medium sized, diced


3 glasses of Basmati rice

6 hard boiled Eggs (




1.Turn ‘ON’ Sauté mode, adjust it to ‘LOW’, and add oil.Wait for the oil to heat up.

2. Add curry leaves, green chillies, red onions and sauté for a few minutes

3. After ginger garlic paste and sauté for a few minutes.

4. Add mint leaves and tomatoes and mix well.

5. Move the base mix to a side, and quickly fry the boiled eggs to give it burnt/fried texture.

6. Add turmeric powder, red chili powder, salt , garam masala powder and half a bunch of cilantro

7. Add curd/yogurt and mix well and let it sauté for a minute.

8. Add the 3 cups of rice add 4 and half cups of water

9. Add coriander leaves and mint leaves on top

10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode.

11. Let it NPR for around 9 mins. Do a QR to release any remaining pressure.

Serve hot!

Serves 4 Adults. ***********************************************************************


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