Instant Pot Lamb Biryani

Lamb Biryani - Tender juicy lamb meat cooked in spices, caramelised onions and long grain basmati rice. This 30 minutes one pot meat and rice dish is so luscious and flavorful, you won't say NO to it, you bet! The easiest and the tastiest lamb biryani recipe that will make you go crazy with each bite you take in.

Biryanis, an absolute festive rice dish that we all desire for. They have always been a great entertainer to the parties or meets.

As we know that biryani is traditionally a layered dish of rice and meat or veggies which is slow cooked (dum) until done. But, we will talk about one pot biryani in instant pot or pressure cooker. Though, the method very slightly differs than the usual one. And, the ingredients will nearly be the same.

I know, probably you may not be calling this recipe as an authentic Persian lamb biryani just because I am cooking rice and meat, both in one pot.

But, the flavors are as bold, aromatic and totally magical, even if this is made in instant pot or pressure cooker. And, I mean it!

This one pot lamb biryani dish has all the glory that a traditional meat biryani has. I am sharing here the straight forward method of instant pot mutton biryani.

It is fuss free, newbie friendly, easy, ready under an hour. And, it will definitely give a run to all those one pot biryani recipes out there.

Variations in Biryani

Do you know that this rice dish is commonly known as biryani world wide but has variations from different regions?

The origin of course is Persia but made it's route to South Asia. Here, then it got popular with regional variations. The most popular one is Hyderabadi Biryani and Awadhi Biryani.

Further we have Malabar Biryani from Coastal region, Kolkatta Biryani which significantly has to be with potato chunks, Sindhi Biryani, Bombay Biryani, Chettinad Biryani, Ambur Biryani, Dindigul Biryani and what not.

But one thing that is sure is, all these variations are as irresistible and utterly delicious.

Lamb Meat Cut for Biryani

Ideally, the meat cuts should not be in too large chunk or too small. It should be of medium sized chunks to cook through perfectly when slow cooked traditionally. The same applies to the one pot biryani method also.

The best meat cut for biryanis should be from shoulder. When cooked through, shoulder meat cut to give you tender juicy chunks that stays intact. And falls off the bone when break it while eating.

I would highly recommend NOT to use bonelesss  mutton chunks as the flavors won't be as best as with meat on bone.

Furthermore, you can also use goat meat or beef chunks to make this delicious one pot biryani in instant pot as well as pressure cooker.

Let me confess, I love goat meat more over lamb meat. So, my personal choice is the use of goat meat for any mutton recipes including this biryani recipe.

Great Tips to make perfect Lamb Biryani in Instant Pot or pressure cooker

Always, remove the excess water or pat dry the meat cuts to avoid any excess liquid into it.

Another important thing is, always, marinate the meat pices for at least an hour. I usually marinate it for 2 hours to overnight. Marination of meat make its tender and helps to penetrate the flavors deeply in to each chunks.

Soak the rice for 15 minutes. Ensure draining all the water from the rice before adding it into the pot. Soaked rice gives perfectly cooked and separated grains every time. However, you can simply wash the rice and add it to pot as wel

Always use, full fat yogurt (curd) to marinate the meat.

Modify the spices as per your preferences. You can increase or decrease the amount of chilies accordingly.

Always ensure deglazing for the pot before adding the rice. This will help in the steel insert pot avoid getting scorched further avoiding burn message while cooking biryani.

Ensure the water when added to the pot covers the rice, before you close the pot.

You can use either golden fried onions or caramelised onions for this recipe. Caramelised onions can be sautéed in the pot itself before you start making the biryani. Or separately do it in a pan on stove top.

You can also use store bought fried onions or birista to make biryani.

Further more, you may find that the top layer of the rice may seem to be uncooked. All you need to do is, open the pot lid, cover it with IP glass lid or any fitting lid.

Then, let the rice to rest for few minutes. After that, fluff up the rice gently using fork or silicone spatula.

This lamb biryani recipe was made using Instant Pot Duo60 6 qt. I prefer making rice recipes on low pressure as it avoids giving 'Burn' message when cooked on high pressure in newer IP models.

Low pressure rice cooking gives me perfect cooked rice with every grain separated each time. You can follow the 'High' or 'Low' pressure cooking as per the model of IP you own.

Some of the best biryani recipes you may love to try

Bombay Mutton Biryani

Prawn Biryani

Vegetable Biryani

Chicken Biryani

Hyderabadi Chicken Dum biryani

How to make Best Lamb Biryani In Instant Pot - Step by Step

To marinate meat

To start with, clean and wash the lamb meat well. Strain the water completely and add it into a bowl. Then, add ginger paste, garlic paste, curd, salt and lemon juice. Mix well, cover and allow it marinate for at least an hour or two under refrigeration.

To cook lamb biryani

Once the meat is ready to cook. Clean wash and soak rice for 15 minutes. You can skip soaking of the rice, but I prefer soaking it for biryanis. Now, switch on the IP and place the steel insert.

On sautè mode, heat oil or ghee or a mix of both. Add cumin seeds and allow it to crackle. Then add bay leaves, cinnamon sticks, green cardamom, star anise, cloves, black peppercorns and fry for few seconds. (photo 1)

Add sliced onions and sauté until soft and pink. (photo 2)

Then, add sliced tomatoes and sauté for a minute until soft. (photo 3)

Add marinated meat and sauté for 2 minutes. (photo 4)

Then,  add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, green chilies and garam masala powder. Sauté for a minute on high. (photo 5)

Add half cup of water and mix. (photo 6)

Close the pot with lid, sealing the pressure valve and manual/pressure cook on high for 15 minutes.(photo 7)

Meanwhile, clean, wash and soak rice for 15 minutes. Then strain and set it aside.

Once the IP beeps, allow the natural release of pressure for 5-7 minutes and then manually do the quick release.

Top the cooked lamb with, caramelised onions or golden fried onions, few strands of saffron soaked in 2 tbsps of milk, chopped mint and coriander leaves. (photo 8)

Layer the rice and spread evenly. Add water from the sides and add some more salt. (photo 9)

Cover the lid of the pot with valve in sealing position and manual/pressure cook on Low for 6 minutes. (photo 10)

After IP beeps, quick release the pressure, open the pot lid, cover the pot with IP glass lid or any fitting lid and allow it to rest for 5 minutes. (photo 11)

Gently, fluff up the rice with fork or spatula. Dish out lam biryani and serve with raita of your choice. (photo 12)

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One Pot Lamb Biryani Recipe Card

📖 Recipe

4.29 from 38 votes

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Lamb Biryani

Tender juicy lamb meat cooked in spices, caramelised onions and long grain basmati rice. This under an hour one pot lamb biryani is so luscious and flavorful, you won't say NO to it, you bet!

Course Dinner, Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Marination Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 6

Calories 841kcal

Author Farrukh Aziz

Ingredients

 

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For marination

• ▢ 750 grams Lamb on bone (cut in medium sized chunks)
• ▢ 2 teaspoons Ginger paste
• ▢ 2 teaspoons Garlic paste
• ▢ ½ cup Thick yogurt (thick)
• ▢ Salt to taste
• ▢ 2 teaspoons Lemon juice

Other ingredients

• ▢ 5 tablespoons Oil or Ghee or a mix of both
• ▢ 2 Onions (medium sized, sliced)
• ▢ 2 Tomatoes (medium sized, sliced)
• ▢ 2 teaspoons Red Chilli powder
• ▢ ¾ teaspoon Turmeric powder
• ▢ 2 teaspoons Coriander powder
• ▢ 1 teaspoon Cumin Powder
• ▢ 2-3 Green Chilies (slit or chopped)
• ▢ 1½ teaspoon Garam Masala powder
• ▢ 3 cups Water (divided)
• ▢ 3 cups Long grain basmati rice (600 gms)
• ▢ ¼ cup Birista or caramalised onions
• ▢ Few strands of saffron soaked in 2 tbsp of milk or water
• ▢ 3 tablespoons Mint leaves (finely chopped)
• ▢ 3 tablespoons Coriander leaves (finely chopped)
• ▢ Salt to taste

Whole Spices

• ▢ 1½ teaspoon Cumin seeds
• ▢ 2 Bay leaves
• ▢ 1½ inch Cinnamon stick
• ▢ 3-4 Green cardamom
• ▢ 2 Star Anise
• ▢ 4-5 Cloves
• ▢ 6-8 Black peppercorns

Cook ModePrevent your screen from going dark

Instructions

• Clean and wash the meat well. Strain the water completely and add it into a bowl.
• Add ginger paste, garlic paste, curd, salt and lemon juice.
• Mix well, cover and allow it marinate for at least an hour or two under refrigeration.
• Once the meat is ready to cook. Clean wash and soak rice for 15 minutes. Now, switch on the IP and place the steel insert.
• On sautè mode, heat oil or ghee or a mix of both.
• Add cumin seeds and allow it to crackle. Then add the remaining whole spices - bay leaves, cinnamon sticks, green cardamom, star anise, cloves, black peppercorns. Fry for few seconds.
• Add sliced onions and sauté until soft and pink.
• Then, add sliced tomatoes and sauté for a minute until soft.
• Add marinated meat and sauté for 2 minutes.
• Then, add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, green chilies and garam masala powder. Sauté for a minute.
• Add half cup of water and mix.
• Close the pot with lid, sealing the pressure valve and manual/pressure cook on high for 15 minutes.
• Clean, wash and soak rice for 15 minutes. Then strain and set it aside.
• Once the IP beeps, allow the natural release of pressure for 5-7 minutes and then do quick release.
• Top the cooked meat with caramelised onions or golden fried onions, saffron soaked, chopped mint and coriander leaves.
• Layer the strained rice and spread evenly. Add remaining 2.5 cups of water from the sides and add salt to taste.
• Cover the lid of the pot with valve in sealing position and manual/pressure cook on Low for 6 minutes.
• After IP beeps, quick release the pressure, open the pot lid, cover the pot with IP glass lid or any fitting lid and allow it to rest for 5 minutes.
• Gently, fluff up the rice with fork or spatula. Dish out and serve with raita of your choice.

Notes

• Modify the spices as per you preference. Increase or decrease the amount of chilies accordingly.
• You can make this delicious one pot biryani using goat meat as well as beef chunks. Only the cooking time with beef will increase.
• Ensure the rice is covered with water before you close the lid of the pot.
• Before adding the rice, ensure to deglaze the pot to avoid 'Burn' signal.
• This recipe was made using Instant Pot Duo60 6 qt. I prefer cooking rice recipes on low pressure as it avoids giving 'Burn' message when cooked on high pressure in newer IP models. Low pressure rice cooking gives me perfect cooked rice with every grain separated each time. You can follow the 'High' or 'Low' pressure cooking as per the model of IP you own.

Nutrition

Calories: 841kcal | Carbohydrates: 90g | Protein: 30g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 151mg | Potassium: 623mg | Fiber: 4g | Sugar: 4g | Vitamin A: 410IU | Vitamin C: 11.8mg | Calcium: 115mg | Iron: 4mg

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