Egg biryani recipe (Instant pot & stovetop)

Updated: August 30, 2022, By Swasthi

Egg biryani recipe – Fragrant basmati rice cooked with aromatic biryani spices, herbs & boiled eggs to yield a delicious one pot egg biryani. This post includes instructions to make it in a pressure cooker, pot & Instant pot. This is one of the most easiest, delicious and flavorful biryani that you can make at home with very few basic ingredients. Most often I make this when I am short of time yet desire to have a special meal. Any raita varieties like onion raita or mint raita with some papads go well with this.

egg biryani in a black bowl with yogurt raita

Recipe Comments

This is not a dum biryani, but tastes great with good flavors and can be prepared in a pot, pressure cooker or an Instant pot. Traditionally a biryani is dum cooked after layering partially cooked rice over marinated meat.

Making a traditional biryani takes a lot of time. So I make egg biryani often following this recipe.

For years I have made egg biryani in a traditional whistling pressure cooker. I had posted this recipe earlier with instructions to make it in a normal pot & traditional cooker.

It’s been more than an year since I moved to Instant pot for my regular cooking. So I have updated this post with a video of Instant pot egg biryani along with instructions.

Photo Guide

1. Boiling eggs in pot: Rinse the eggs well under running water. Pour water to a pot and gently place the eggs in it. Pour enough water to cover the eggs. Cover and cook on a medium heat until you see cracks on the eggs. Turn off and rest for 5 mins. Later drain the water and keep the eggs under running cold water. Shell the eggs. Make 2 to 3 slits on them and set aside.

Boiling eggs in Instant pot: Pour 1 cup water to the steel insert of your Instant pot. Place the steaming rack and arrange the eggs on the rack gently. Alternately you can place them in a steel bowl and cover it. Press PRESSURE COOK button and set the timer to 5 mins.

Once the IP finishes let the pressure release naturally for 5 mins. Release the rest of the pressure manually by moving the steam release value from sealing to venting.

Remove the eggs carefully and keep them under running cold water. Peel the eggs. Make 2 to 3 slits on the eggs and set aside.

Making egg biryani

2. Heat a pot or pressure cooker with oil. Add whole spices – cinnamon, star anise, shahi jeera (or cumin), cloves, bay leaf and cardamom. Sometimes I first fry capsicum in oil for a few minutes and set them aside. I use them towards the end to garnish.

frying whole spices in oil

3. When they begin to sizzle, add onions and green chilies. Then fry till lightly golden.

golden fried onions with ginger garlic paste to make anda biryani

4. Add ginger garlic paste and fry until the raw smell goes away.

frying spice powders, yogurt and herbs

5. Add tomatoes, turmeric, red chili powder, salt, yogurt, coriander and mint leaves. Mix and cook till the tomatoes become mushy.

adding eggs to the pan to make egg biryani

6. Add the eggs and the biryani masala powder. If you wish to use potato, you can use at this stage. Mix well and cook until the mixture thickens and begins to leave the sides of the pan.

frying eggs in masala

How to make egg biryani

7. Pour water and adjust salt if needed. Bring the water to a boil.

pour water salt boil water

8. Add rice. I also added some fried capsicum here.

addition of rice, capsicum to make muttai biryani

9. If using the pressure cooker, close the lid and cook for 1 whistle on a medium flame. Set aside to cool.

pressure cooking rice with masala

10. Fluff up biryani when you open the lid.

Serve egg biryani with onion raita or a mint raita.

Here are some tips that may be useful if you are a new cook.


Basmati rice: To make the best egg biryani, I always use aged basmati rice. Other kinds of rice may turn sticky or mushy. Soak the rice for at least 30 mins to get rid of the excess starch. Soaking also helps the grains to absorb water and cook to fluffy texture.

Whole Spices like cumin, bay leaf, cardamoms, cloves and cinnamon impart a lot of flavors to the egg biryani. However you can also skip them if using a good garam masala or biryani masala.

Ghee or oil: Using ghee to fry the onions enhances the flavor of the biryani. If you do not have it you can use oil. I use this homemade ghee.

Herbs: Mint and coriander leaves are the 2 fresh herbs used to make any biryani.

Boiled eggs do not turn hard or mushy in the cooked biryani since they are cooked in water. They absorb the flavors from the spices and herbs used.

egg biryani

More biryani recipes on the blog,
Hyderabadi style anda dum biryani
Egg roast biryani

Chicken biryani

Recipe card

instant pot egg biryani

Egg biryani

4.96 from 326 votes
One pot delicious egg biryani made with basmati rice, boiled eggs, spices & herbs. Instructions included for stovetop & Instant pot methods along with video.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Ingredients (US cup = 240ml )

  • 3 tablespoon ghee or oil
  • 2 cups basmati rice or any aged rice
  • 1 tablespoon Ginger garlic paste
  • 1 cup onion thinly sliced (1 large)
  • 1 to 2 green chilies slit or chopped
  • 4 to 5 boiled eggs (make few gashes)
  • 1 medium tomato chopped finely
  • ¼ teaspoon turmeric or haldi
  • 1 teaspoon red chili powder
  • 1 tablespoon garam masala or biryani masala
  • ¼ cup mint and coriander leaves finely chopped
  • 1 teaspoon Salt (adjust to taste)
  • 6 tablespoons (¼ cup + 2 tbsps) curd (yogurt)

Water (use any one)

  • 3¾ to 4 cups water to cook in Regular pot
  • cups water to cook in Instant pot
  • cups water to cook in Indian Pressure cooker

Whole spices (skip if you don't have)

  • 1 star anise or chakri phool
  • 1 bay leaf or tej patta
  • ½ teaspoon cumin (jeera or shahijeera)
  • 4 green cardamoms or elaichi
  • 4 cloves laung
  • 1 inch cinnamon dalchini
  • 1 strand mace (optional)



  • Soak rice for at least 20 to 30 mins. Drain water and set the rice aside in a colander.
  • Boil eggs and remove the shells and rinse them. Make few gashes using a knife or a fork. Set aside.

How to make egg biryani (stovetop)

  • Heat a pressure cooker or a pot with oil.
  • Add star anise, bay leaf, shahi jeera, cardamoms, cloves, cinnamon and mace. Allow them to sizzle.
  • Next add onions and green chilies. Fry/saute till golden or light brown.
  • Add ginger garlic paste. Fry till the raw smell goes off.
  • Add tomatoes, mint, red chili powder, turmeric, salt and yogurt. Cook until the tomatoes turn mushy.
  • Add eggs, potatoes (if using) and biryani masala powder. Fry till the mixture thickens.
  • Pour water and add salt as needed. Taste to check for salt and spice levels.
  • Bring it to a boil & add drained rice.
  • If cooking in pot lower the flame completely, cover and cook till the rice is done fully. If the rice seems to be uncooked, then pour few tablespoons of hot water. If using pressure cooker, close the lid and cook for 1 whistle. Set this aside, don’t leave on the hot burner.
  • Fluff up the egg biryani and serve with raita.

Instant pot egg biryani

  • Press SAUTE button on the Instant pot. Pour ghee to the inner pot of the IP.
  • When the ghee melts add the onions. Spread them in the oil & saute occasionally until deep golden.
  • Remove half of the onions and set aside for garnish.
  • Add the whole spices to the pot and stir.
  • Next add ginger garlic & chilli. Saute for 30 to 60 seconds.
  • Then add tomatoes and sprinkle salt. Saute until the tomatoes turn mushy.
  • Stir in the spice powders – chilli powder, turmeric and biryani masala.
  • Then add the yogurt and deglaze the pot by scrubbing the bottom with a spatula. This releases any bits of food stuck there and avoids burn notice.
  • Press CANCEL button when the mixture turns thick in a minute or so.
  • Then make incisions on the eggs and stir them with the spicy masala.
  • Layer the rice evenly in the pot.
  • Pour 2 cups water around the edges and half cup on top.
  • Ensure the rice is under the water. (Check the video below.)
  • Add some mint leaves and saffron soaked in 1 tbsp milk (optional). Taste the water and add more salt if needed.
  • Secure the Instant pot with the lid & position the steam release handle to sealing.
  • Press PRESSURE COOK button (high pressure) & set the timer to 5 mins.
  • When the Instant pot beeps wait for 6 to 7 mins. Then release rest of the pressure manually.
  • Do not stir the egg biryani a lot. Serve it gently with a spatula.

Making Raita

  • Whisk 1 cup yogurt with salt. Add 1 sliced onion, green chilli & 2 tbsps coriander leaves. Mix well and serve.


For the stovetop method, you can also use 1 to 2 potatoes & 1 medium capsicum. If using potato add them along with eggs. If using capsicum, fry them first in oil until half done yet crunchy. Remove to a plate and begin with sauteing the spices.
Please adjust the amount of water according to your rice. Use the same amount of water as you would use for cooking plain rice.


NUTRITION INFO (estimation only)

Nutrition Facts
Egg biryani
Amount Per Serving
Calories 580 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 219mg73%
Sodium 729mg32%
Potassium 395mg11%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 5g6%
Protein 15g30%
Vitamin A 814IU16%
Vitamin C 10mg12%
Calcium 120mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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Hi Swasthi,
I have been following your recipes for quite some time but lately the egg roast biryani recipe is not available on your site and it is one of my favourite. Can you please upload the recipe

5 stars
Excellently Explained Recipe(s). All of them. Keep doing the Great Job.

5 stars
I have a doubt, in the instapot version of the amount of water to be added. The number 2.5 doesnt change while increasing the number of servings . Can you please fix this?

5 stars
It came out so well, we loved it! The quantity worked well for 2 meals for 2 people. Thank you!

5 stars
Nice Recipe. Tried and it came well!

Where is the green chili in the instructions Ive read stove top and instant pot but I am only seeing red chili powder?

5 stars
Great recipe! I have a general question. I get confused with some of the terminology. Here’s one example. In some recipes you call for yogurt, some curd, sometimes you say do not use sour curd, sometimes you say Greek yogurt and sometimes you say hung curd. What are all of these? Are they really different or are some the same just 2 different words? Help

5 stars
I loved the recipe, so I made it. Now I don’t feel like eating plain rice. Eggs are my favorite protein too. Thank you. God bless.

5 stars
My mouth really wattered to see your recipe. I’ll try it myself. Is this really tasty in real?

5 stars
I LOVE each and every one of her recipes. They are perfect every time. Balanced classic flavors with perfect consistency. She has a gift. If you follow directions exactly, you will not be disappointed. Just make her Chicken Pulao in the instant pot tonight and I’m still thinking about how I cant wait to make and eat it again!

Hi Swasthi,

I am going to make the biryani following your steps. But want to ask if I have to use delay timer what would be the last steps to follow. Please advice. Thanks I’m advance

Hi Swasthi, I always love all of your recipes! I was just wondering, how much saffron do you think should be soaked in the milk? Thank you!

5 stars
Very good recipe I am happy

4 stars
What does 1x means – for how many people

5 stars
Hi Swasthi ,
Can u tell the time if using brown sona masoori rice in IP instead of biryani rice ?
I have tried your recipe with biryani rice it’s wonderful but today I don’t have any biryani rice ?

5 stars
I tried egg biryani for the first time. The taste was awesome but the rice was a bit grainy. I used same amount of water and I used curd too. I followed all the steps but still don’t know what went wrong. I made this in instapot.
Thank you so much for the recipe.

Thank u. I will try it again.

5 stars
Wow !!!!!!!!

Dear Swasthi,

I am new here and I tried egg biryani today. I much say such an easy preparation and so yummy! I tried your veg biryani also before and it came out really well! Thank you so much and much love from London!

Dhanya 🙂

Do you have any tips for avoiding the Burn error on the instant pot? Every time I have used the instant pot to make biryani, I get a burn error. The bottom of the pot burns while the top is unevenly cooked…

Flavors were delicious though!

Swasthi it was good and very tasty food thanks ❤

5 stars
I love it ♥♥

5 stars
I just loved ur recipient nd I learned a lot from u thank you.