Instant Pot Egg biriyani

This egg biriyani is prepared using seeraga samba rice with few masalas grinded and added to it. The grinded masala gives a nice aroma to the biriyani and also a good taste to it.

Cooking time: 20 mins

Serving: 3

Ingredients:

Seeraga samba rice - 1 1/2 cup (1cup-160 ml)
Eggs - 3 (boiled n halfed)
Onion - 1 ( thinly sliced)
Tomato - 1 (small, sliced)
Oil - 2 tspn
Ghee - 2 tspn
Bayleaf - 1
Lemon juice - 2 tspn
Turmeric - 1/2 tspn
Salt to taste

To Grind:

Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
Green chilli - 3
Ginger garlic paste - 1 tbsn
Cinnamon - 1 inch
Cloves - 3
Cardamom - 2
Fennel seeds - 1/2 tspn

Method:

1. Grab all the ingredients. Wash and soak the rice for 1/2 an hour. Grind the ingredients given for it.

2. Switch on the IP. Press the saute mode. Add oil and ghee. Add bayleaf.

3. Add onion and saute till it becomes light brown.

4. Add grinded paste and saute till the raw smell goes.

5. Add tomato, salt and turmeric. Saute till it becomes like a thick masala.

6. Add 3 cups of water. Add the rice and lemon juice. Place the eggs with enough space.

7. Close the lid. Press the manual for 6 mins in High Pressure HP in sealed position. Then do Natural Pressure Release NPR.

8. Open the lid.

9. Mix gently. Serve with onion raita.

Notes:

You can do the same in basmati rice too.
After placing the eggs don't mix so that the eggs will not break.