Instant Pot Egg Biryani

Delicious, satisfying as well as healthy, this Instant Pot Egg Biryani / Pulav is full of flavourful spices and is quick and easy to make.

1 TBSP + 1 TBSP - Oil

1 cup - Onions - sliced

½ tsp + 2 tsp - Salt (or to taste)

4 x 1 inch - Cinnamon (Dalchini)

10 - Black Peppers (Kali Mirch)

8 - Cloves (Laung)

1 - Star Anise (Chakra Phool)

1 - Black Cardamom (Badi Elaichi)

1 - Green Cardamom (Elaichi) pod - use seeds only

3 - Indian Bay Leaves (Tej Patta)

½ cup - Onions - chopped

2 tsp - Ginger Paste

2 tsp - Garlic Paste

1 Pinch - Asafoetida (Hing) - Optional

½ tsp - Turmeric (Haldi) Powder

½ cup - Tomatoes - chopped

1 tsp - Red Chilli Powder (or to taste)

1 tsp - Cumin (Jeera) Powder

1 tsp - Coriander (Dhaniya) Powder

½ tsp - Garam Masala

3 TBSP - Yogurt (Dahi/Curd)

1½ cup - Basmati Rice - rinsed

470 ml - Water

6 - Hard Boiled Eggs - deshelled & slit halfway vertically

½ cup - Cilantro (Coriander) - chopped

Note: Ingredients may have been altered from the original.

Directions at ovalshelf.com

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