Add about 5 cups (1,25 liter) of water to the mixture and lock the pressure cooker. Bring the cooker up to pressure, and reduce heat to low/medium to keep the pressure steady. Cook for about 40 minutes. The meat should be tender and break easily.
Pour the meat stew in a stone pot (haradha) or a cast iron skillet. Add the rice and cook until bubbly. At that time, add the beaten eggs, then a few spoonfuls of whipped hulba and serve hot with Yemeni flat bread or pita.