Ingredients
4
4 servings
- •4 eggs
- •2 cups basmati rice
- •3 tablespoons olive oil
- •1 onion
- •1 green chile
- •1 teaspoon salt
- •1 pinch turmeric
- •½ tablespoon red chilli powder
- •1 teaspoon coriander powder
- •1 teaspoon cumin powder
- •½ teaspoon garam masala powder
- •1 teaspoon ginger
- •1 teaspoon garlic paste
- •½ cup curd
- •coriander, to taste
- •ghee, and fried onions for garnish
Instructions
- Wash the rice and soak it for 30 minutes.
- In the sauté mode of instant pot, add whole garam masala spices, sliced onion, and green chili. When onions turn brown, add ginger, garlic paste, coriander and mint leaves..
- In a separate frying pan, fry the eggs and season with salt and chilli powder.
- Add curd and all powdered spices to the Instant Pot..
- Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.
- Turn off the sauté mode and pressure cook on low pressure for 5 minutes.
- Select natural pressure release for 2 minutes and then switch to quick release.
- Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.
Nutritional Facts
Per 4 servings
- Calories: 728
- Carbohydrate: 110g
- Fat: 22g
- Fiber: 5g
- Protein: 21g
- Sugar: 15g
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