2 cups basmati rice, rinsed and soaked for 30 minutes
6 hard-boiled eggs, peeled
1 large onion, thinly sliced
3 cloves of garlic, minced 1-inch piece of ginger, grated
2 tablespoons ghee or vegetable oil
1 cup plain yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon chili powder (adjust to taste)
1 teaspoon garam masala
Salt, to taste
Fresh cilantro leaves, for garnish
Turn on the Instant Pot and select the “Saute” mode. Add the ghee or vegetable oil.
Add the thinly sliced onion and sauté until it becomes caramelized and browned. Stir in the minced garlic and grated ginger.
Cook for another minute until the raw smell disappears. Add the hard-boiled eggs to the pot, along with ground cumin, ground coriander, turmeric powder, chili powder, and salt. Mix well to coat the eggs.
Pour in the plain yogurt and mix well. Add the soaked and drained basmati rice to the pot. Mix gently with the eggs and spices.
Pour in enough water to cover the rice and create some steam for cooking. Cancel the “Saute” mode and close the Instant Pot lid. Set the valve to the sealing position.
Select the “Pressure Cook” mode and set the timer for 5 minutes. Once the cooking is complete, perform a quick pressure release.
Stir in the garam masala and let it simmer for a few minutes until the rice is fully cooked. Garnish with fresh cilantro leaves before serving.