Ingredients

• 4 of egg
• 2 cup of basmati rice400 g of basmati rice
• 3 tablespoon of olive oil
• 1 of onion
• 1 of green chile
• 1 teaspoon of salt
• 1 pinch of turmeric
• ½ tablespoon of red chilli powder
• 1 teaspoon of coriander powder
• 1 teaspoon of cumin powder
• ½ teaspoon of garam masala powder
• 1 teaspoon of ginger
• 1 teaspoon of garlic paste
• ½ cup of curd120 g of curd
• 0 of coriander
• 0 of ghee

Instructions

1. Wash the rice and soak it for 30 minutes.
2. In the sauté mode of instant pot, add whole garam masala spices, sliced onion, and green chili. When onions turn brown, add ginger, garlic paste, coriander and mint leaves..
3. In a separate frying pan, fry the eggs and season with salt and chilli powder.
4. Add curd and all powdered spices to the Instant Pot..
5. Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.
6. Turn off the sauté mode and pressure cook on low pressure for 5 minutes.
7. Select natural pressure release for 2 minutes and then switch to quick release.
8. Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.