Insta Pot Egg Biryani

Insta Pot Egg Biryani

Ingredients:

Eggs - 10 (boiled)
Basmati rice - 4 cups ( soak for 15 mins)
Onion - 2 M chopped
Tomato - 4 M chopped
Green chili - 5 chopped
Curry leaves - few
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Curd - 3 tbsp
Ginger garlic paste - 2 tbsp
Turmeric powder - 1/4 tsp
Red chili powder - 3/4 - 1 tsp
Biryani masala - 3 tbsp ( I used Shan mutton biryani masala)
Salt - to taste
Oil - 6 tbsp
Dry Masalas - Bay leaf(3), cardamom(4), Cinnamon( 1 inch) Black cardamom( 3) Pepper seeds ( few)
Cloves (5) and Shahi Jeera ( 1 Tbsp) Instructions: 1.Turn ‘ON’ Instant Pot and click Sauté mode, add oil and all dry masala's and fry for 1-2 mins. 2. Add curry leaves, green chillies, red onions and sauté for a few minutes 3. After ginger garlic paste and sauté for a few minutes. 4. Add mint leaves and tomatoes and mix well. 5. Move the base mix to a side, and quickly fry the boiled eggs to give it burnt/fried texture. 6. Add turmeric powder, red chili powder, salt , biryani masala powder and half a bunch of cilantro 7. Add curd/yogurt and mix well and let it sauté for a minute. 8. Add the 4 cups of rice add 5.6 cups of water (1:1.4) 9. Add coriander leaves and mint leaves on top 10. Turn on Manual mode, set it to 6 minutes, with whistle in SEALING mode. 11. Let it NPR for around 9 mins.Do a QR to release any remaining pressure. 12. Serve hot!