Perfect Egg Biryani (Stove Top or Instant Pot)
Since I have nothing better to do, I spent a large part of today, testing and trying the Perfect Egg Biryani. I worked with getting this done in both the stove top and the Instant Pot. Well, here is the deal, I am doing this for a project. But, given my instant pot affection I wanted to see what worked better. And honestly they both work fine. So the good news here is you can try this recipe and cook it however you wish to. The Instant Pot will save you from needing to seal the pot, but it takes a little longer to fry the onions in the instant pot. So it really depends on you.
A little more about a Biryani
Biryani comes to the Indian Subcontinent by way of Persia. The word Biryani, which translates to fried before cooking. The dish traveled to India during the times of the Moghul Empire, and what is fascinating how every region of the sub-continent has added its own custom touches to this iconic dish. A good Biryani is worth every minute of its precise fragrant slow cooking magic.
A general note, like a lot of dishes that travel the sub-continent the Biryani has many different styles across the sub-continent. If you want more biryani options, try my Lunchbox Chicken Biryani.
or my easy everyday Shrimp Biryani.
The best cohort for a biryani is raita, you can try this with this easy pomegranate raita.
This egg Biryani is done in the Kolkata style of sealed pot cooking. The good news about doing this recipe is that most of the cooking is hands off.
My Perfect Egg Biryani Tips and Tricks
- If you are doing this on the stove top (instructions in notes) do not skip sealing the pot.
- The water needs to be relatively precise as you want to make sure that the rice is cooked through and not dry.
- I highly recommend keeping the egg aside after frying as you do not want the yolks dried out.
- As with any recipe, use fresh homemade garam masala or Biryani masala and good quality ghee.
Another week is on its way. I am a little wistful that the long weekend is over, but here is to a lovely week ahead.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is waiting to be ordered, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous and deeply flavorful take on egg biryani, done either in the instant pot or stove top.
Ingredients
- 8 hard boiled eggs (done for about 7 minutes)
- 1/2 cup yogurt
- 1 teaspoon turmeric
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 and 1/2 teaspoons red cayenne pepper
- 1/4 cup oil plus 1 tablespoon oil
- 1 tablespoons ghee plus 1 tablespoon
- 2 onions, thinly sliced
- 1 teaspoon fresh ginger paste
- 1 teaspoon fresh garlic paste
- 1 and 1/2 cups extra long grained basmati
- 2 bay leaves
- 1 tablespoon garam masala
- 1 teaspoon red cayenne pepper
- 6 to 8 baby potatoes, peeled
- 1 cup finely chopped mint leaves
- 1 cup yogurt or buttermilk
- 2 teaspoons salt or to taste
- 1 and 1/2 cups water
- Chopped cilantro to garnish
Instructions
- Peel the eggs and gently slit them on each side, about 1/3 inch. Mix the yogurt, turmeric, ginger paste, garlic paste and red cayenne pepper. Add the eggs to this mixture and allow it to coat. Let the eggs rest for about 30 minutes in this mixture.
- Turn the instant pot to sauté mode. While the eggs are marinating. Add the 1/4 cup oil and 1 tablespoon of the ghee and add the onions and fry until golden and crisp. This will take about 8 minutes. Remove half the onions. Add in the eggs and cook until the eggs are lightly seared. Remove the eggs.
- Add in the rice and the remaining 1 tablespoon of oil and add the ginger and the garlic and sauté lightly.
- Add in the rice and stir well. Add in the bay leaves, garam masala, red cayenne pepper and the baby potatoes and the mint leaves. Stir in the yogurt and the salt. Add in the water. Set to rice mode and cook and allow a natural release.
- Remove the pressure, mix in the eggs, and the reserved onions. Add in the remaining tablespoon of ghee and chopped cilantro.
- Serve hot.
Notes
Stove top Method
You will need water and flour mixed to form a ball of dough. This should be enough to line your pot. You will need 3 cups of water, instead of 1.
Peel the eggs and gently slit them on each side, about 1/3 inch. Mix the yogurt, turmeric, ginger paste, garlic paste and red cayenne pepper. Add the eggs to this mixture and allow it to coat. Let the eggs rest for about 30 minutes in this mixture.
While the eggs are marinating, Add the 1/4 cup oil and 1 tablespoon of the ghee in a heavy bottomed pot and add the onions and fry until golden and crisp. This will take about 8 minutes. Remove half the onions. Add in the eggs and cook until the eggs are lightly seared. Remove the eggs. Add in the rice and the remaining 1 tablespoon of oil and add the ginger and the garlic and sauté lightly. Add in the rice and stir well. Add in the bay leaves, garam masala, red cayenne pepper and the baby potatoes and the mint leaves. Stir in the yogurt and the salt. Add in the water. Now form a rope using the dough and use this to line the pot. Cover the pot pressing into the dough, this will effectively seal the pot. Cook on low heat for 25 minutes. Let the rice rest for 10 minutes before prying open the seal. Mix in the eggs, and the reserved onions. Add in the remaining tablespoon of ghee and chopped cilantro. Serve hot.
Starting Out with Your Instant Pot - Meal Prep Assistance - Spice Chronicles
[…] And the good thing about the instant pot, is that these things can happen while other things are being done. Or, I am out and about tending to things otherwise known as managing life. So, first on that list is boiling a batch of eggs. Boiled eggs can be used for a quick egg curry or even used to jazz up Biryani. […]