Instant Pot Egg Biryani (Easy One-Pot Recipe)

Name: Instant Pot Egg Biryani (Easy One-Pot Recipe)
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1¼ cups basmati rice (rinsed and soaked for 15 minutes); 3 tablespoons ghee or light olive oil (+ 2 teaspoons for eggs); 2 cups thinly sliced onions ((red/white/yellow - 2 medium)); 2 bay leaves; 2 teaspoons minced or grated ginger (½-inch piece); 2 teaspoons minced garlic (2-3 cloves); 1 roma tomato ( chopped); 2½ tablespoons Shan Bombay Biryani Spice Mix ((half the packet) + 1 teaspoon for eggs - see notes for substitute); ⅓ cup plain yogurt (whisked till smooth); 1¼ cups water; ½ cup cilantro leaves (chopped, leaves and light green stems); ¼ cup mint leaves (chopped, or 1 teaspoon dried mint); 6 large eggs; 1 pinch saffron (soaked in 1 tablespoon warm water or milk - see notes)

Easy, foolproof Instant Pot egg biryani with fluffy basmati rice, caramelized onions, fresh herbs, saffron and spiced eggs, all cooked hands-off in one pot in 50 minutes. It's a comforting, flavor-packed meal that makes weeknight dinners feel extra special with very little effort-perfect served with a cooling raita on the side.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

Jump to:

What is Egg Biryani?
Why You Will Love This Recipe
Ingredients - Notes & Substitutions
How to Make Instant Pot Egg Biryani
Alternative Method: Stovetop Egg Biryani
Serving Suggestions
Variation to Try
How to Store & Reheat
Recipe Tips & Notes
Frequently Asked Questions
More Instant Pot Biryani Recipes
📖 Recipe

Biryani is on rotation in my house. We love chicken biryani, lamb biryani, vegetable biryani, chana masala biryani, and achari paneer biryani. I even have a healthier twist on the traditional rice-based meal with quinoa vegetable biryani.

However, unlike traditional biryani recipes, egg biryani is much simpler to make because the eggs do not require marinating or prep work.

All I do is steam the eggs pot-in-pot style with basmati rice, and dinner is on the table in less than an hour, most of which is hands-off cooking time.

Origin of Biryani: According to many historians, biryani originated in Persia and was brought to India by the Mughals. You can learn more about biryani in this article: What is Biryani?

What is Egg Biryani?

Egg Biryani is an Indian classic where rice is cooked with a spicy egg layer. It is a take on Hyderabadi Gosht Biryani (rice with meat).

Why You Will Love This Recipe

I like to think of this as an Indian delicacy that makes for an easy meal. It's one of my family's favorite biryani recipes because:

A store-bought biryani spice blend reduces ingredient prep, making the process easy and convenient.
It's ideal for weeknights since it comes together with 15 minutes of active cooking time.
The eggs and rice cook in one pot (the Instant Pot!) for a fast and hassle-free meal, and only one pot to clean.
This biryani is vegetarian, gluten-free, and easily customizable to include more veggies for a well-balanced meal!

Ingredients - Notes & Substitutions

The ingredients are a mix of fresh and pantry staples, including basmati rice, ghee, aromatics, biryani spice mix, yogurt, water, fresh herbs, eggs and saffron.

sliced red onion, rice, eggs, cilantro, mint, garlic, ginger, ground spices, saffron, tomatoes, yogurt

Basmati Rice: Long-grain Basmati rice is best for all biryani recipes. The grains are large enough to cook into fluffy, soft, individual golden jewels. For best results, rinse under cool running water, then soak the rice in tap water for 15 minutes.
Onions: One of the star ingredients in authentic egg biryani is fried onions. I like to make them from scratch when I have the time. But I have also taken a shortcut and used Trader Joe's fried onions.
Biryani Spice Mix: I use Shan Biryani mix for convenience, but any biryani mix would work. Look for it in specialty Indian grocers or online. Alternatively, feel free to make your own spice blend.
- Simply mix together 1 tablespoon garam masala + 1 tablespoon coriander + 1 teaspoon cumin + 1 teaspoon salt + 1 teaspoon kashmiri red chili powder + ½ teaspoon ground cardamom + ½ teaspoon turmeric
Eggs: A half-dozen large eggs is just the right amount for four servings. The eggs are cut in half, resulting in 12 pieces.
Saffron: Saffron adds that final touch of elegance and golden hue; just make sure to bloom it in warm water or milk beforehand. If you want to skip the saffron, feel free to add a few drops of yellow food color or add a few drops of rose water to add floral notes at the very end.

Scroll to the recipe card for a detailed list of ingredients and quantities.

Pot-in-Pot Accessories: Don't forget the Instant Pot accessories needed for pot-in-pot hard-boiled eggs - either the trivet or egg stand will do.

How to Make Instant Pot Egg Biryani

The whole recipe is ready in under one hour from start to finish. If you're using store-ready fried onions, you can enjoy this dish in 30 minutes. I like to prep the onions and aromatics while the rice is soaking.

Here are the step-by-step directions and photos on how to cook egg biryani in the Instant Pot:

Soak Rice, Fry Onions & Add Spices

Rinse the rice and soak it in 3 cups of water for 15 minutes while you prepare the onions (Pic 1). After 15 minutes, drain, rinse, and set the rice aside.
Select Saute mode at high. When the pot is hot, add 2 tablespoons of ghee. Add onions and ¼ teaspoon salt and sauté until they turn light golden brown, about 12-15 minutes. Remove half of the onions and reserve for later. Add 1-2 tablespoons of water to deglaze the pot (Pic 2).
Now add the remaining tablespoon of ghee, bay leaves, minced ginger, garlic, chopped tomatoes, and spices. Add ¼ cup of water, stir, and cook for 2 minutes until tomatoes soften. Cancel sauté (Pic 3).
Add in whisked yogurt while stirring continuously. Add the rice and water, then give it a good stir, scraping the bottom of the pot with your spatula to prevent the 'burn' sign. Top with half of the chopped cilantro and mint (Pic 4).

four steps showing soaked rice, frying onions and aromatics, then assembling biryani in the pot

Add Eggs, Pressure Cook & Finish

Place a trivet or a tall steamer basket in the pot. Place 6 eggs on top of that. Close the lid, set the sealing valve to 'sealing', and cook in pressure-cook or manual mode for 6 minutes at high pressure (Pic 5).
After cooking time is done, follow the quick pressure release instructions of your model. Open the lid after the pin drops. Remove the eggs and place them in ice-cold water for 5 minutes (Pic 6). After that, peel them. To prevent the rice from overcooking, remove the Instant Pot insert from the base and keep it on a cool surface.
Pour the soaked saffron over the cooked rice and add the reserved fried onions, cilantro, and mint. Using a fork, fluff the rice gently. Let it sit for 5 minutes uncovered (Pic 7).
Meanwhile, heat a frying pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir, then toss the eggs in for a minute. Turn off the heat, remove the eggs, and cut them in half (Pic 8). Serve the biryani in a wide dish or plate, and top with the sautéed eggs.

four steps showing eggs layered on top of rice, adding saffron liquid, then frying eggs in pan

sliced hard boiled eggs and spiced rice in instant pot

Alternative Method: Stovetop Egg Biryani

Soak rice: Rinse the rice and soak it in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse, and set the rice aside.
Boil eggs: Meanwhile, place the eggs in a medium pot covered with an inch of water and bring to a boil. Remove from heat, cover, and let sit for 11 minutes. Remove the eggs and place them in ice-cold water for 5 minutes. After that, peel them.
Fry onions: Place a large skillet over medium heat. When hot, add 2 tablespoons of ghee. Add onions and ¼ teaspoon salt, and sauté until they turn light golden brown, about 12-15 minutes, stirring occasionally. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pan.
Stir in aromatics and spices: Add the remaining ghee, bay leaves, ginger and garlic paste, chopped tomatoes, and biryani spice blend. Add ¼ cup of water, stir, and cook until tomatoes soften.
Mix in yogurt and cook the rice: Stir continuously while whisking in the yogurt. Add the rice and water, then give it a good stir, scraping the bottom of the pot with your spatula. Top with half of the chopped cilantro and mint. Cover, reduce the heat to low, and cook for 12-15 minutes.
Saute eggs: Meanwhile, heat a frying pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir, then toss the eggs in for a minute. Turn off the heat, remove the eggs, and cut them in half.
Finish and serve: When the rice is fully cooked, remove it from the heat. Pour the soaked saffron over the cooked rice and add the reserved fried onions, cilantro, and mint. Using a fork, fluff the rice gently. Let it sit uncovered for 5 minutes. Serve the biryani in a wide dish or plate, and top with the sautéed eggs.

Serving Suggestions

Biryani is typically served with raita. I like to add a side salad with some veggies to make it a balanced meal. Here are my two favorite side dishes to serve with egg biryani:

Serve with raita: Raita is an Indian-flavored yogurt dip that is a must-have with biryani. Cucumber raita is a great accompaniment to this dish, as it adds a wonderful cooling element to the spicy eggs and rice. Avocado raita, mint raita, or boondi raita are other great options.

Serve with Salad: A simple cucumber-tomato salad like Kachumber adds a fresh, vibrant contrast to the spiced rice. This Cucumber, avocado, and tomato salad would make another great alternative.

Variation to Try

High Protein: Simply add more eggs to suit your needs. There is no need to change the recipe.
More Grains: To add more rice, simply follow a 1:1 ratio of rice to water.
More Veggies: To add more veggies to the dish, add 1 cup of sliced carrots or bell peppers along with the rice and water.
Less Spicy: To make it less spicy, add 1 tablespoon biryani mix + 1 tablespoon coriander powder instead.

How to Store & Reheat

Biryani can be cooled, stored in an airtight container, and refrigerated for up to 5 days. To reheat, simply microwave for a minute or heat in a skillet.

Recipe Tips & Notes

Rinse and soak the rice. This removes excess starch from the rice and prevents the grains from sticking together. Individual grains are the magic touch in any traditional biryani recipe.
Use store-bought or homemade biryani masala. I like Shan Bombay Biryani Spice Mix for convenience. If unavailable or you prefer to make your own, combine 1 tablespoon garam masala + 1 tablespoon coriander + 1 teaspoon cumin + 1 teaspoon salt + 1 teaspoon Kashmiri red chili powder + ½ teaspoon ground cardamom + ½ teaspoon turmeric
Scrape the bottom of the pot to prevent the Burn message. I do this while frying the onions, and when I add the rice and water. Plus, it picks up all those flavorful caramelized sugars.
Shock the eggs in a bowl of ice water. This stops the cooking process (which prevents overcooked eggs) and makes them easier to peel.
Poke the hard-boiled eggs with a toothpick, if desired. Lightly poke holes in the eggs before sautéing to let some of the ghee and spices seep into the center.
Pat the eggs dry before sautéing. A dry outer surface prevents hot ghee or oil from sputtering all over your kitchen.
Remove the inner steel pot of the Instant Pot after cooking. This stops the rice from overcooking.
Bloom the saffron in warm liquid. Saffron needs a little assistance to bring out its flavor. Soak in 1 tablespoon of warm water or milk for the best flavor.
To substitute the saffron, add a few drops of yellow food color. Alternatively, add a few drops of rose water to add floral notes to the dish.

Frequently Asked Questions

Do I need to soak rice for biryani?

Yes, rinsing the rice and then soaking it for 15 minutes beforehand rids it of excess starch on the outside and inside of the grains. This creates soft, fluffy, elongated individual grains. I like to refer to them as golden jewels.

What are the secret ingredients of biryani?

The secret ingredient of biryani is the unique spice blend, combined with caramelized onions, fresh herbs, and saffron. They provide a special aroma and flavor to the dish.

More Instant Pot Biryani Recipes

These recipes are part of the Biryani Recipes Collection:

Tried this recipe? I'd love to hear how it turned out! Please leave a ⭐ star rating and a comment below to share your experience; it helps other readers too! Find more easy EVERYDAY recipes on Instagram, Facebook, Pinterest, and YouTube.

📖 Recipe