Egg Biryani

No. of servings:  4	Soak Time:  20 mins
Preparation Time:  15 mins	Cook Time:  30 mins

This delectable dish is for any biryani lover who eats eggs.  This one-pot dish is a to-go meal for the person who's cooking too. Easy to cook, easy to clean and exotic to relish!  Be sure to use this Hard-boiled Eggs - 'Forget 555' Instant Pot Method for the eggs along with the tips given here.

Ingredients:

• Rice - 2 cups
• Water - 2 cups
• Yogurt - 0.5 cup
• Boiled eggs - 4 large
• Finely chopped tomato - 1 large
• Sliced onions - 2 large
• Grated giner-garlic - 3 tsp
• Chopped mint leaves - fist full
• Black pepper - 1 tsp
• Fennel - 1 tsp
• Cumin - 1 tsp
• Red chili powder - 2 tsp
• Turmeric - 0.5 tsp
• Garam masala - 1 tsp
• Salt
• Chopped coriander leaves 
• Saffron - 1 pinch (optional)
• Milk - 1 tbsp (if using saffron)
• Lemon juice

Method:

• Rinse and soak the rice for 20 minutes
• Drain well and set aside
• Boil eggs in the meantime ('Pressure Cook' mode for 2 minutes in the Instant Pot - More details here - Hard-boiled Eggs - 'Forget 555' Instant Pot Method)
• Peel the eggs; make slits on the white, along the length of the eggs, and set them aside
• Set the Instant Pot (pressure cooker) to 'Saute'
• In 1 tbsp ghee, add onions and saute till golden brown (takes about 10 mins). (See tip for alternatives.)
• Reserve aside, half of these golden roasted onions for topping
• Deglaze the bottom of the pot with a spoonful of water 
• Powder black pepper, fennel, and cumin seeds together
• Add it to the pot with the onions, saute, and turn off the heat
• Add red chili powder, turmeric, garam masala, salt, ginger-garlic, mint, coriander, tomatoes, and yogurt
• Mix well, add eggs, and deglaze again
• Put the rice on top, along with 2 cups of water
• Stir lightly to make sure all the rice is immersed
• Pressure cook ('Pressure cook' mode in IP for 4 minutes) 
• Soak saffron in warm milk
• When rice is ready, top it with the caramelized onions, saffron milk
• Ladle out the rice along with an egg onto a platter 
• Serve with a garnish of coriander, lemon juice

Tips and Tricks:

• Caramelizing onions works better on the stovetop than in the Instant Pot.  If using the Instant Pot, it's easier to saute the onions well and continue with the recipe. For topping, use (store-bought) fried onions at the end.
• Cooking eggs for only 2 minutes will make soft-boiled eggs, and they will cook perfectly later, along with the rice
• Slitting the boiled egg whites avoids the explosion of eggs when cooking again
• Deglazing is very important to prevent burning at the bottom
• Mint gives a nice kick of flavor to the rice when it cooks (don't make it optional)

Pictures: 

Final Outcome: