Instant Pot Egg Biryani (Stovetop Instructions in notes)
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Ministry of Curry · by Archana Mundhe★ 4.8 (103)

Instant Pot Egg Biryani (Stovetop Instructions in notes)

NUTRITION · PER SERVING45M COOK
CAL 30%·PRO 40%
CARBS 90G59% OF CAL
4G FIBER10G SUGAR76G OTHER
FAT 19G28% OF CAL
9G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant basmati rice cooked with hard-boiled eggs, aromatic spices, yogurt, and caramelized onions. A complete Indian one-pot meal with layered flavors.

mainindiangrain bowleggsgluten freevegetarian
View the full recipe on Ministry of Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 cups basmati rice
  • 6 large eggs
  • 2 tablespoons ghee
  • 2 yellow onions (medium, thinly sliced)
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 2 bay leaves
  • 2 teaspoons Kashmiri red chili powder
  • ½ teaspoon ground turmeric
  • 2.5 teaspoons kosher salt
  • 1.5 teaspoons garam masala
  • ½ cup plain yogurt
  • 1.5 teaspoons ginger (grated)
  • 1.5 teaspoons garlic (minced)
  • 2 cups water
  • ½ cup cilantro leaves (chopped)
  • ¼ cup mint leaves (chopped (optional))
  • 1 tomato (diced)
  • 1 pinch saffron mixed in 1 tablespoon warm milk (optional)
  • 4 Lemon wedges (optional)
  • 1 medium red onion (finely diced)
  • 1 tomato (finely diced)
  • ¾ cup plain yogurt
  • ½ teaspoon kosher salt
  • 1 teaspoon sugar (optional)
  • 1 tablespoon cilantro (chopped finely)
PREP
20M
SODIUM
1464MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.