Instant Pot Egg Biryani

• servings: 4

Ingredients

1 cup basmati rice, soaked 15 minutes

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*

Directions

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.

Notes

https://myheartbeets.com/instant-pot-egg-biryani/