Instant Pot Egg Biryani Recipe By Tasty
INSTANT POT EGG BIRYANI RECIPE BY TASTY
Here's what you need: eggs, basmati rice, olive oil, onion, green chile, salt, turmeric, red chilli powder, coriander powder, cumin powder, garam masala powder, ginger, garlic paste, curd, coriander, ghee
Provided by Hima Bindu Bhupalli
Yield 4 servings
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 728 calories, Carbohydrate 110 grams, Fat 22 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams
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