InstantPot: Egg Biryani

Wash 3 cups of Basmati Rice and soak in 3 cups of Water. Boil and peel 8 Eggs and make slits on their sides and put them aside.

Press the "Saute" button on the Instant Pot and heat 2 tbsp of Oil. Add a tbsp of Cumin Seeds and a tbsp of Fennel Seeds along with 2 Cardamoms, 5 Cloves, 1 Bayleaf and 1/2 inch Cinnamon Stick. When they start to splutter, add a tbsp of Cashews and saute them till golden brown. To the pot, add a finely chopped / sliced Onion,  3 slit Green Chillies and saute until it turns golden brown. Add a tbsp of Ginger Garlic paste, pinch of Turmeric Powder, a tsp of Red Chilli Powder, 1/2 tsp of Coriander and Cumin Powders each. Mix well and add a finely chopped Tomato to the pot. Combine well and keep stirring to avoid sticking to the bottom of the pot. When the mixture turns mushy, add 1 1/2 tsp of Salt, the soaked rice + water and mix well.

Close the lid and the valve and cook on high pressure for 10 minutes. Quick release the pressure once done. Fork the rice gently.

In the meantime, heat a tsp of Oil in a saute pan and add a pinch of Red Chilli powder and Salt to it. Immediately add the slit Eggs to the pan and stir them around for 2 minutes. Remove from heat and add the eggs to the Rice.

Serve the rice along with the egg after garnishing with some Mint or Cilantro leaves. Pair it with Onion Raita or plain yogurt.