Instant Pot Egg Biryani

Rice - 2 cups(soaked it for 30 minutes),  Oil - 2 tbsp, Ghee - 1 tbsp, Bay leaf - 3, Cinnamon - 1 inch, Cloves - 6, Star - 2, Cashews - 10, Onion - 1 (Big size), Green chilli - 3,  Ginger garlic paste - 2 tbsp, Tomato - 1 Mint & Coriander leaves (handful), Garam masala powder - 1 tbsp, Coriander powder - 2 tbsp, Red chilli powder - 1 tsp, Curd - 1/2 cup, Salt, Water - 6 cups


Get all the ingredients ready.
Turn on saute mode.
Add oil& ghee when it heat, add bay leaf, cinnamon, cloves, star, cashews and allow it to splutter.
Then, add onion sliced onion, green chilli and saute well. cook for 1 minute until onion becomes soft and golden brown.
Add ginger garlic paste and saute well.
Add tomatoes and mix well. Cook for 1 minute until the tomatoes becomes mushy. Then, add coriander powder, garam masala powder, red chilli powder, salt and saute well.
Add mint, coriander leaves, saute well and cook for a minute. Add curd and mix well.
Add Boiled eggs and mix well.
Then, add 2 cups of soaked rice and 4 cups of water and mix gently.
Cancel the saute mode and turn on rice mode. And set pressure mode high.
Then, Close & turn to sealed.
After cook, turn seal to vent. Open after air released.
Instant Pot Egg Biryani is ready to serve with raita.

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