Egg Biryani

About Biryani Recipe

Egg biryani is one of the popular recipes in Indian cuisine, in which long-grain fragrant basmati rice steamed with egg masala, a few herb, and, aromatic biryani spices. It is popularly known as anda biryani in most Indian places, in this post you will learn how to cook traditional egg biryani in delicious flavor.


1 cup basmati rice, 6 eggs, turmeric powder 1 tbsp., 1 tbsp. red chili powder, 2-3 onions, 2 tomatoes, yogurt ½ cup, 2-3 green chili, 1 tbsp. 2 bay leaves, 1 tbsp. cumin seeds, 4-5 green cardamom, 7-8 black pepper, ginger-garlic paste, coriander leaves, garam masala 1 tbsp., biryani masala 1 tbsp., coriander powder 1 tbsp., mint cilantro, 1 tbsp. kasuri methi, saffron milk 2-3 tbsp. , salt as require.

In a heated pot, add 1 cup pf water to the pot and place egg on it, close the pot lid and turn the pressure release valve to sealing, pressure cook for 5 minutes, after that off the burner then place it under running cold water, peel the eggs and make 3 shallow slits on each egg to use in egg biryani. For coating eggs, add ¼ tbsp. salt,1/4 tbsp. turmeric powder, red chili powder in eggs and coat it properly.

 Rinse the rice and soak in 4 cups of water for 20 minutes. Drain all the water after 20 minutes. Take 1 littre water in pot, add rice, 1 tbsp. salt and boil rice until it is cooked, then drain water from rice.

Set the instant pot to saute mode and add ghee, fry eggs in high flame and remove from pot, add onions and saute until they turn light golden brown, about 10 minutes.

Take half of the onions out and reserve. Deglaze the bottom of the pot to remove any browning from sauteeing the onions. we will use same oil. Add cumin seeds, black peppercorns, 2 bay leaves, cardamom, add slice green chili and saute for a minute, then add turmeric powder, ginger-garlic paste, add mint cilantro, add tomatoes and yogurt, then add salt, garam masala, coriander powder and mix well until it releases oil from sides after that add kasuri methi and biryani masala and stir properly.

Add eggs and mix. Add rice over and spread it evenly, add coriander leaves, add 2 cups of water and stir gently making sure most of the rice is under liquids.

Close the pot with pressure valve to sealing, pressure cook for 5minutes natural pressure release. Release the remaining pressure and open the instant pot, layer the reserved caramelized onions and saffron milk evenly on top, garnish with remaining cilantro.