Hard-boiled eggs and leftover korma sauce make a fast, easy, cheap and delicious Egg Korma recipe that uses your Instant Pot or Pressure cooker for maximum flavor and minimum effort.
Why You’ll Love This Korma Recipe
- Fast. Use leftover Korma sauce from my Chicken Korma recipe to have this Egg Korma Instant Pot recipe in less than 30 minutes .
- Easy . A simple one pot meal.
- Low Carb . Only 4 carbs per serving.
- Authentic. Authentic Indian flavors made simple.
Every Instant Pot owner raves about how easy it is to make hard-boiled eggs in the Instant Pot , and in fact, it’s super easy, and they peel like a dream. But what if you keep making eggs compulsively and now you have all these eggs and you don’t know what exactly to do with them besides eat them plain, or make egg salad?
What Is The Difference Between Korma and Curry?
There is no difference between the two. Korma is simply one of the many types of curry recipes. It is traditionally made with either a yogurt sauce or nuts.
Is Korma Spicy?
Korma is a spiced dish, but it is not spicy. It is packed with flavor from some of the most commonly used Indian spices while still being a family-friendly meal.
What Is Korma Sauce Made Of?
The leftover Korma sauce used for this Egg Korma recipe is a very simple and delicious blend of ingredients. Here’s what you’ll need:
For The Korma Sauce Body
- Onion , chopped
- Tomatoes, diced
- Serrano peppers, Jalapeño, or Thai chile pepper
- Garlic
- Minced Ginger , minced
- cashews , (or sub with almonds if you prefer)
- Turmeric
- Kosher Salt
- Garam Masala
- Ground Cumin
- Ground Coriander
- Cayenne Pepper
For Finishing
- Garam Masala
- Full-Fat Coconut Milk
- Cilantro
How To Make Egg Korma
Well, how about if you take some of the extra sauce from making Chicken Korma and use it to make egg korma? SO easy, very delicious and totally nutritious.
As to making the eggs themselves, there are many ways to do it, and everyone has their favorite, but for this recipe, I make them at high pressure for 4 mins, Quick Pressure Release, and ice bath. Worked perfectly as you see below.
Tips And Tricks For Making Perfect Korma
So here’s the very simple recipe for Egg Korma . Now the thing is, it does require leftover sauce from the Chicken Korma recipe but that recipe is so easy and delicious that you should make it anyway.
If you don’t have any leftover sauce, you can put the ingredients for the chicken korma sauce (minus the chicken) in the Instant pot, add 1/4 cup of water, and then cook as directed. You can then proceed as directed below.
More Instant Pot Recipes You’ll Love
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love this Egg Korma recipe as much as we do, make sure you share it on Facebook and Pinterest so your friends can try it too!
Egg Korma | Fast And Easy Korma Recipe
Ingredients
- ▢ 6 ( 6 ) Eggs , hard boiled
- ▢ 1 cup ( 240 g ) korma sauce from chicken korma recipe
- ▢ 1/2 cup ( 125 g ) Water
- ▢ 1 tablespoon ( 1 tablespoon ) Ghee
- ▢ Cilantro , as garnish
Instructions
Cut the boiled eggs in half.
Heat a pain or turn your pot onto Sauté and press MORE to get it hot.
Melt the ghee in the pot or pan, and once melted, carefully put your eggs in cut side down. You do this so that the egg yolks don’t fall out when you put them into the sauce. This mildly and gently seals them into the white a little bit.
Flip them over carefully and let the whites brown a little bit if you want. Frankly, I got bored at this point and decided they didn’t need to be browned, but you may be more patient than I am. I honestly don’t think it affects the taste, they just might look nicer.
Pour in the korma sauce and the water. Now, what you want to do is heat the sauce, but don’t stir it too frequently. You want the sides of the pan to start to brown the sauce, to caramelize it slightly and you want to stir this lovely caramelized sauce back into the main dish.
Once the sauce is well heated, spoon some of the sauce on top of the eggs to heat the whites or flip the eggs over.
Garnish with cilantro and serve.
Make this Chicken Korma to have leftover sauce to make this egg korma.
Here are some other Egg Recipes as well
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Nutrition
Originally Published April 7, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Egg Korma | Fast And Easy Korma Recipe
Ingredients
- 6 Eggs hard boiled
- 1 cup korma sauce from chicken korma recipe
- 1/2 cup Water
- 1 tablespoon Ghee
- Cilantro as garnish
Instructions
Cut the boiled eggs in half.
Heat a pain or turn your pot onto Sauté and press MORE to get it hot.
Melt the ghee in the pot or pan, and once melted, carefully put your eggs in cut side down. You do this so that the egg yolks don’t fall out when you put them into the sauce. This mildly and gently seals them into the white a little bit.
Flip them over carefully and let the whites brown a little bit if you want. Frankly, I got bored at this point and decided they didn’t need to be browned, but you may be more patient than I am. I honestly don’t think it affects the taste, they just might look nicer.
Pour in the korma sauce and the water. Now, what you want to do is heat the sauce, but don’t stir it too frequently. You want the sides of the pan to start to brown the sauce, to caramelize it slightly and you want to stir this lovely caramelized sauce back into the main dish.
Once the sauce is well heated, spoon some of the sauce on top of the eggs to heat the whites or flip the eggs over.
Garnish with cilantro and serve.
Make this Chicken Korma to have leftover sauce to make this egg korma.
Here are some other Egg Recipes as well
Egg Korma | Fast And Easy Korma Recipe https://twosleevers.com/pressure-cooker-egg-korma/
Instant Pot Chicken Biryani is a one-pot Indian rice main dish made with basmati rice, boneless chicken thighs, ghee, whole tempering spices (cumin, cinnamon, cloves, peppercorns, cardamom), onion, ginger, garlic, jalapeños, cilantro, and mint. It’s quick and works well for a weeknight dinner since it comes together as a full meal in about 45 minutes total (including pressure cooking). Unlike traditional dum biryani that involves multiple pots and longer cooking, this version delivers true biryani aroma in one step.
What Makes This Instant Pot Chicken Biryani Recipe So Great
- Simple. Biryani recipes take forever, they involve multiple steps with confusing instructions that ask you to cook the rice at 25%, 50%, and 75%. I’m a statistician and a cook, and I don’t even know the difference between 50% and 75% cooked rice. No worries about that with this recipe. Make this Instant Pot chicken recipe without any complicated steps or instructions.
- One-Pot . Biryani recipes seem to dirty every dish in the house–and then they get eaten within minutes. I figured out how to make an authentic-tasting pressure cooker chicken biryani in the Instant Pot –without dirtying every dish in the house.
- Delicious. So just so you know, if I’m ever on death row I will ask for Instant Pot Biryani for my last meal. That’s how much I love it. In fact, this recipe is so good that it has become a favorite of my readers .
What Is Chicken Biryani?
Biryani is a popular Indian one-pot dish. It’s generally made with rice and some kind of meat (like chicken, lamb, etc) that is first cooked on the stove and then transitioned to the oven .
It’s usually filled with all kinds of wonderful spices like saffron and is flavorful and delicious. Sometimes it is spelled briyani (especially in Africa), but it’s all the same delicious thing.
Traditionall,y there’s a lot of preparation and work that goes into the dish, and it’s often reserved for special holidays and celebrations because of that.
Thankfully, my Instant Pot Biryani doesn’t take much prep or work, so you can enjoy this delicious Indian dish on a far more regular basis.
What Does Chicken Biryani Taste Like?
Chicken Biryani is a heavily seasoned chicken and rice dish that is as fragrant as it is delicious. It is predominantly seasoned with cumin seeds, cinnamon, cardamom, and cloves . You will also enjoy the nutty flavors infused from the ghee .
Are There Regional Differences in Biryani Recipes?
Yes. There are dozens and dozens of different types of Biryani . The flavors change by region, and each region has its own flair to make it their own.
- Hyderabadi Biryani . A spicy version of Biryani that is often cooked with lamb. I make a lamb version in my Instant Pot , and we love how it turns out!
- Mughlai Biryani. One of the most popular versions of Biryani . It’s typically cooked with chicken and can be traced back to the Mughal Empire.
- Lucknowi Biryani. A milder version that’s a good place to start for most people.
- Kolkata Biryani. A version that has potatoes in addition to meat. This was said to have happened during a time in Kolkata in the 1800s when meat wasn’t as readily available, so cooks added potatoes to stretch the meat farther. Now it’s common in the region for there to be just as much meat as there are potatoes in their Biryani .
Differences Between Biryani and Pilau
While there are many differences, there are a few things that stand out to me.
- Course. First, Biryani is a main dish , whereas Pilau is typically just a side dish . Biryani contains meat and sauce. It is all mixed together with a variety of spices and seasonings and in general, is an entree, which makes it far different from Pilau.
- Seasoning. Biryani is a heavily seasoned dish and Pilau is only mildly seasoned. While Pilau is a delicious rice dish that’s also Indian , it’s nothing like Biryani .
Here’s my Instant Pot Basmati Pilau, as well as Instant Pot Indian Pilau, if you’d like to check out some pilau recipes.
Ingredients You’ll Need
Spices for tempering OR Use 2 Teaspoons of Garam Masala
- Ghee or butter
- Cumin seeds
- Cinnamon
- Whole Cloves
- Whole Black Peppercorns
- Cardamom Pods
Veggies
- Onion
- Minced Ginger
- Garlic
- Jalapeño Peppers
- Cilantro
- Chopped Mint
Chicken and Rice
- Boneless Skinless Chicken Thighs
- Basmati Rice
- Kosher Salt
How To Make Chicken Biryani In TheInstant Pot
- Heat. Warm the ghee in your Instant Pot , and when it’s hot, put in all the tempering spices.
- Brown. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
- Add. Add in the ginger, garlic, and jalapenos and cook for 2-3 minutes.
- Chicken. Put in the bite-size chicken pieces and salt. If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
- Spread and Sprinkle. Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot . Sprinkle the chopped cilantro and mint on top of it.
- Rice. Spread the rinsed, drained rice across everything. Do not stir.
- Water. Pour in the water, and gently push the rice down so it is covered by the water.
- Cook. Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remaining pressure.
- Serve. Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom, so you’ve served chicken, herbs, and rice in every serving.
Tips And Tricks
- Assemble ingredients . The easiest way to do this is to get all your spices together and chop all your veggies at once, keeping the piles separate.
- Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies .
- Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
- Ghee . Many of us will tell you, it’s not a proper chicken biryani recipe if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
What Do You Eat With Chicken Biryani?
Though this Instant Pot Chicken Biryani is a complete meal in itself, here are a few side options :
- Easy Indian Carrot Salad - A simple and light side dish.
- Instant Pot Coconut Chickpea Curry - An easy and delicious vegan recipe.
- Indian Cucumber Salad - A refreshing combination of cucumbers and peanuts.
- Indian Cabbage Slaw - Healthy, nutritious, fast, and vegan.
Is Chicken Biryani Healthy?
Chicken Biryani might not be what a foodie would typically define as “healthy”, but there are many things about this dish that make it tip toward the healthy side of the food scale.
Instant Pot Chicken Biryani is an Indian recipe that is low in saturated fats, which can’t be said about a lot of other traditional Indian foods.
It also only has 246 calories per serving and boasts a substantial 17 grams of protein.
To reheat chicken biryani so the rice isn’t dry, add a splash of moisture first (about 1–2 tablespoons of water or broth per cup of biryani), then reheat covered so it steams instead of dehydrating. In the microwave, cover the bowl with a damp paper towel or vented lid and heat in short bursts, fluffing gently between rounds. To reheat on the stovetop, warm it in a pan over low heat with a tight lid for 5–10 minutes. This “steam reheat” method is the best way to keep biryani leftovers fluffy, preserve that dum biryani aroma, and avoid crunchy edges.
Yes, using bone-in chicken in a chicken biryani recipe usually gives you noticeably more flavor because the bones (and a bit of connective tissue) enrich the masala as it cooks, which helps the rice taste more “restaurant-style.” The trade-off is convenience. Boneless thighs are still juicy and faster/easier to eat, while boneless breast can dry out more easily. In Instant Pot chicken biryani, bone-in pieces work great, just avoid very large cuts and aim for even sizing so everything cooks uniformly. Keep in mind that they may take longer to cook, so check the internal temperature closest to the bone before diggin in.
MoreInstant Pot Recipes?
- Instant Pot Lamb Biryani - Tender morsels of lamb, marinated and cooked with rice.
- Instant Pot Vegetarian Paneer Biryani - Easy, authentic, kid-friendly, and vegetarian.
- Kheema Biryani - Simple, quick, and delicious.
- Low Carb Keto Chicken Biryani - A low carb version of Chicken Biryani.
- Easy Chicken Korma Recipe - Authentic Indian Chicken Korma at home.
- Instant Pot Chicken Tikka Masala - Make this authentic Indian dish with very little work.
- Chicken Vindaloo - Make vindaloo in minutes rather than hours!
Instant Pot Chicken Biryani
Equipment
- INSTANT POT DUO 6 QUART
- STAINLESS STEEL MEASURING CUPS
- OVAL MEASURING SPOONS
Ingredients
Spices for tempering OR USE 2 TEASPOONS GARAM MASALA
- ▢ 2 tablespoons ( 2 tablespoons ) ghee , or butter
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) cumin seeds
- ▢ 1 stick ( 1 stick ) Cinnamon
- ▢ 4 ( 3 ) Whole Cloves
- ▢ 4 ( 4 ) Whole Black Peppercorns
- ▢ 4 ( 4 ) Cardamom Pods
Veggies
- ▢ 1 large ( 1 ) Onion , thinly sliced
- ▢ 2 inch ( 1 piece ) Minced Ginger , thinly sliced
- ▢ 4 cloves ( 4 cloves ) Garlic , crushed
- ▢ 2 ( 2 ) Jalapeño Peppers , diced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 6-8 sprigs ( 6 sprigs ) Chopped Mint , finely chopped
Chicken and Rice
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into bite size pieces
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed and drained
- ▢ 1 cup ( 250 g ) Water
- ▢ Kosher Salt , to taste
Instructions
Heat ghee in your Instant Pot and when it’s hot, put in all the tempering spices. Once they start to sizzle, put in the thinly sliced onion and cook until it’s well-browned and crisp at the edges.
Add in the ginger, garlic, jalapenos and cook for 2-3 minutes.
Put in the bite size chicken pieces and salt.
If you’re using ready-made garam masala instead of whole spices, add it now and mix well.
Spread out the chicken and veggie mixture to cover the bottom of your Instant Pot.
Sprinkle the chopped cilantro and mint on top it.
Spread the rinsed, drained rice across everything. Do not stir.
Pour in the water, and gently push the rice down so it is covered by the water.
Cook on high pressure for 5 minutes, and let the pressure release naturally. for 10 minutes. Then, release all remainin pressure.
Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish and then either mix it gently from the bottom, or serve by scooping up a layer from top to bottom so you’ve served chicken, herbs, and rice in every serving.
Assemble ingredients . The easiest way to do this to get all your spices together, and chop all your veggies at once, keeping the piles separate.
Prepare Rice . Rinse and drain basmati rice before you start and chop the chicken as you’re cooking the veggies.
Garam Masala. If you do not want all the individual whole spices, you can use ready-made garam masala or make your own homemade garam masala . Just add 1-2 teaspoons of Garam masala after you put in the chicken.
Ghee . Many of us will tell you, it’s not a proper biryani if there’s no ghee in it, so make your own homemade ghee , and taste the difference.
Get support & connect with our community on Facebook!
Nutrition
Originally Published March 10, 2017
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
