Step 1

Wash the rice and soak it for 30 minutes.

Step 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..

Step 3

In a separate frying pan, fry the eggs and season with salt and chilli powder.

Step 4

Add curd and all powdered spices to the Instant Pot..

Step 5

Cook for 5 minutes. Drain the rice and add to the Instant Pot. Add 2 cups of water.

Step 6

Turn off the sauté mode and pressure cook on low pressure for 5 minutes.

Step 7

Select natural pressure release for 2 minutes and then switch to quick release.

Step 8

Plate the biryani and garnish with fried eggs, ghee and fried onions. Serve hot with gravy or raita.