Eggplant Biryani in Instant Pot || Baingan Biryani

Eggplant Biryani in Instant Pot || Baingan Biryani

Eggplant Biryani in Instant Pot is a special rice dish cooked with whole baby purple eggplants. It is so simple to make and super delicious. I have been looking ways to use up my eggplants and thought eggplant biryani in Instant pot will make a perfect one pot meal.! 

If you are looking new ways to cook eggplant then you must try this recipe. I used purple baby eggplants here but you can use any variety, if the eggplant is too big then you cut into chunks and use. I left the stalks on the eggplants so that they will hold better when cooked but it is totally optional.


If you wish you can marinate the eggplant pieces in spices+yogurt for 1 hour so that the eggplant will absorb all the spices but I didn’t marinate here in the recipe. I used long grain Basmati rice for this recipe but any white rice should work just fine.


Made with whole spices, mint, yogurt, spice powders etc this eggplant biryani is so flavorful. Serve eggplant biryani with Raitha and chips. 


Other recipes you may be interested : 

Aloo Dum Biryani 

Tomato Rice 

Paneer Pulao 

Cilantro Rice 

Eggplant Tomato Rice 

Soya Chunks Pulao 

If you try it then please don’t forget to give a rating for the recipe below in the summary box, it means a lot.! 

Eggplant Biryani in Instant pot

  • 12 Baby Eggplants ((make slits one one side))
  • 2 tbsps Oil or ghee
  • 1 medium sized Onion ((sliced))
  • 2 Green chili(slit) (,adjust to taste)
  • 1.5 tbsps Ginger Garlic paste
  • 2 Tomatoes, chopped
  • 2 cups Basmati Rice
  • 4 cups water
  • 2 tbsps Yogurt or dahi
  • 10 to 15 Mint leaves

Whole spices

  • 2 Bay leaves
  • 1/2 tbsp Cumin seeds
  • 3 Cinnamon pieces
  • 2 Green Cardamom
  • 5 Cloves

Spice powders

  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1/2 tsp Garam masala
  • Red chili powder (to taste)
  • Salt (to taste)
  1. Put instant pot on saute mode high

  2. Add oil and let it get hot. Add all the whole spices mentioned above. Fry for 1 min or so.

  3. Now add onions, green chilies and ginger garlic paste fry well for 2 to 3 mins.

  4. Then add tomatoes and fry for a minute.

  5. Add the spice powders and mix well. Add yogurt,mint leaves followed by eggplants. 

  6.  Add water and Rice Mix everything gently.

  7. Turn off saute mode and put the lid, vent to sealing position. Push the rice button.

  8. Do Natural release and gently fluff the rice. 

  9. Garnish with Cilantro and serve Hot.! 

  1. Make cris cross slits for each eggplant till 3/4th length. Place the eggplants in water to prevent discoloration.
  2. Adjust spices to taste

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