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. Step
In a separate frying pan, fry the eggs and season with salt and chilli powder.
4. Step
Add curd and all powdered spices to the Instant Pot..
5. Step
Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.
6. Step
Turn off the sauté mode and pressure cook on low pressure for 5 minutes.
7. Step
Select natural pressure release for 2 minutes and then switch to quick release.
8. Step
Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.
