Egg Biryani

This Egg Biryani recipe stars delicately cooked eggs and fluffy basmati rice flavored with a unique blend of warm spices, caramelized onions, fresh herbs, and saffron. It's an easy and convenient one-pot vegetarian meal made in the Instant Pot and is best served with a cooling raita.

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

But unlike the traditional biryani recipes, egg biryani is much simpler to make since the eggs do not require any marinating time or prep work.

I simply 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 was first invented in Persia and was brought to India by the Mughals. The royal kitchen further embellished the protein and rice dish to provide a balanced diet to the undernourished soldiers. 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 meets an easy meal. It's one of my family's favorite biryani recipes because:

• Store-bought biryani spice blend cuts down on ingredients and makes for easy and convenient preparation.
• 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 healthy, 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.

• Basmati Rice: Long grain Basmati rice is best for all biryani recipes. The grains are large enough to cook to 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 already prepared fried onions from Trader Joe's.
• 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.

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 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:

1. 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, ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes. Remove half of the onions and reserve for later. Add 1 to 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 saute (Pic 3).
• Add in whisked yogurt while stirring continuously. Add rice and water and 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).

2. 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 in place, set the sealing valve to 'sealing', and cook on 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 and toss the eggs in that 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.

Alternative Method: How to Make Egg Biryani on the Stove

• 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, ¼ teaspoon salt and saute 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 rice: While stirring continuously, mix in whisked yogurt. Add rice and water and 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 and toss the eggs in that 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 for 5 minutes uncovered. Serve the biryani in a wide dish or plate, and top with the sautéed eggs.

Serving Suggestions

Serve with raita: Raita is an Indian-flavored yogurt dip that is a must-have with biryani. Cucumber raita is a great accompaniment for this dish as it adds a wonderful cooling component to the spicy eggs and rice. Avocado 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

Biryani can be cooled and 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 rids of excess starch and prevents the rice grains from sticking together. The individual grains are the magic touch to 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, as well as 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 into the eggs prior to sautéing to allow some of the ghee and spices to soak 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

More Instant Pot Biryani Recipes

These recipes are part of the Biryani Recipes Collection:

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📖 Recipe

Egg Biryani

Aneesha Gupta

Easy one-pot Egg Biryani recipe featuring boiled eggs and basmati rice flavored with a unique blend of warm spices, caramelized onions, fresh herbs, and saffron.

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Quick Release/Resting Time 10 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 516 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

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• ▢ 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

Cook ModePrevent your screen from going dark

Instructions

 

Soak Rice, Fry Onions & Add Spices

• Rinse the rice and soak in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse and set the rice aside.
  
• Select Saute mode at high. When the pot is hot, add 2 tablespoons ghee. Add onions, ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pot.
  
• 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 saute.
  
• Add in whisked yogurt while stirring continuously. Add rice and water and 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.
  

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 in place, set the sealing valve to 'sealing' and cook on pressure cook or manual mode for 6 minutes at high pressure.
  
• 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. 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.
  
• Meanwhile, heat a fry pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir and toss the eggs in that for a minute. Turn off the heat, remove the eggs and cut them in half. Serve the biryani in a wide dish or plate, and top with the sautéed eggs. Enjoy with cooling cucumber raita.
  

Alternative Method: Stovetop

• Rinse the rice and soak in 3 cups of water for 15 minutes while you prepare the onions. After 15 minutes, drain, rinse and set the rice aside.
• 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 11 minutes. Remove the eggs and place them in ice cold water for 5 minutes. After that, peel them.
• Place a large skillet over medium heat. When hot, add 2 tablespoons ghee. Add onions, ¼ teaspoon salt and saute until they turn light golden brown, about 12-15 minutes, stirring ocassionally. Remove half of the onions and reserve for later. Add 1 to 2 tablespoons of water to deglaze the pan.
• 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.
• While stirring continuously, mix in whisked yogurt. Add rice and water and 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 12-15 minutes.
• Meanwhile, heat a fry pan on medium heat. Add 2 teaspoons ghee or oil and 1 teaspoon biryani spice mix. Give it a stir and toss the eggs in that for a minute. Turn off the heat, remove the eggs and cut them in half.
• When the rice is fully cooked, remove from 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 for 5 minutes uncovered. Serve the biryani in a wide dish or plate, and top with the sautéed eggs. Enjoy with cooling cucumber raita.

Video

Notes

• Rinse and soak the rice. This rids of excess starch and prevents the rice grains from sticking together. The individual grains are the magic touch to 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, as well as 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 into the eggs prior to sautéing to allow some of the ghee and spices to soak 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.

 

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 516kcal | Carbohydrates: 58g | Protein: 16g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 320mg | Sodium: 129mg | Potassium: 382mg | Fiber: 4g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 2mg

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