First, wash and soak basmati rice in plenty of water for 30 minutes. Once the 30 minutes are over, drain the water from the rice and keep it aside.

Now, place the inner pot inside of the instant pot and switch on the saute mode. Once the inner pot is hot, add oil and ghee.

Then add shahi jeera, cloves, cinnamon, cardamom, star anise and bay leave and stir it well.

Next, add chopped onions, slit green chillies and fry it until the onion is translucent.

After that, add ginger garlic paste and sauté until the raw smell is not there.

Then, add chopped tomatoes, red chilli powder, coriander powder, garam masala and biryani masala. Mix and cook until the tomatoes become mushy.

Now, add yoghurt and deglaze the inner pot and add a few mint and coriander leaves and add salt. Mix well.

Then, press the CANCEL button when the mixtures turn a little thick.

Then make incisions on the egg and add the masala. Stir well. After that add the rice and stir well with the masala.

Add 2 1/ 2 cups of water and check the seasoning and add salt if needed.

Then close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.

Once the cooking time is done, allow 10 minutes and release the pressure manually.

Finally, add chopped coriander leaves and gently fluff the rice with a spoon or fork without breaking the eggs.

Enjoy the delicious egg biryani recipe with onion raita!