This Instant pot egg curry with rice is super easy and quick to make. You can make the gravy, boil the eggs and cook rice all at one time. Tips to make instant egg curry1.You can substitute bay leaf with curry leaves.2.I have used basmati rice here so I cooked for 7 mins. Since rice is cooked following a Pot-in-pot method it doesn't get mushy.3.If you are using normal rice, then soak it until you prepare the ingredients for instant pot egg curry. Then cook for 9 mins. The eggs may slightly over cook so it is good to use chilled eggs. Also add a few tbsps more water.4. Using coconut milk or cashew milk is optional but it is a total game changer. So consider adding it.Recipe-https://www.indianhealthyrecipes.com/punjabi-egg-curry-anda-curry-dhaba-style/
