After rinsing, soak the rice for 20 minutes in 4 cups of water. After 20 minutes, completely drain the water.

The eggs are hardboiled while the rice is soaking. Water, 1 cup, to the Instant Pot. Eggs are placed on top of the trivet. With the pressure valve set to sealing, secure the Instant Pot cover. Set the Instant Pot for five minutes of high pressure cooking (hi). Open the Instant Pot once the residual pressure has been released naturally for five minutes. Pick up the Instant Pot insert with a pair of heat-resistant mitts and set it in the sink. The eggs can be submerged in ice water or given a 2-minute cold water bath. Peel the eggs once they are safe to handle. The hard-boiled eggs should be given 3 shallow slices, then set aside.

Add ghee and switch the Instant Pot to the sauté setting. Add the onions and cook for 10 minutes, or until they are light golden brown. Take out and set aside half of the onions. You may use an air fryer to make perfectly golden fried onions if you have one.

To get rid of any onion browning from sautéing, deglaze the pot's bottom. To help the Instant Pot properly come to pressure and avoid the dreaded "BURN" display, add 1 to 2 teaspoons of water to any stuck, browned portions.

Add the bay leaves, cumin seeds, and black peppercorns, and sauté for one minute. Red chilli powder, turmeric, salt, garam masala, ginger, garlic, mint, cilantro, tomatoes, and yoghurt should be added after turning the Instant Pot off. Re-mix thoroughly to deglaze the saucepan.

Mix in the eggs, then add the spices to coat the eggs. Spread the rice out evenly after adding it. Gently stir in the water, making sure that the majority of the rice is submerged. Turn the pressure valve to sealing and then shut off the Instant Pot. Pressure 5 minutes of cooking on low heat are followed by a 5-minute natural pressure release. Open the Instant Pot and let the last of the pressure out. On top, evenly distribute the reserved caramelised onions and saffron milk. Finish with any leftover cilantro. Enjoy hot with raita and a wedge of lemon.

Whisk the yoghurt in a medium dish to prepare the raita. Mix well before adding onions, tomatoes, salt, and sugar. cilantro is a good garnish.