INSTANT POT LAMB BIRYANI - This is a fragrant one-pot dish made with basmati rice and lamb that's seasoned with spices, fried onions, and herbs. Serve this Lamb/mutton biryani with raita.
A SHORT VIDEO RECIPE:
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There are so many variations in making lamb/mutton biryani, this is the style that I make at my home.
If you like biryani as much as I do, you'll love this Instant chicken biryani, which is my kids' favourite and which I make at least once a week.
HOW TO MAKE LAMB BIRYANI IN INSTANT POT :
- Rise the rice with cold water and soak for at least 30 minutes.
- Marinate the Lamb with spices
- Easy and quick to make in Instant Pot
INGREDIENTS REQUIRED TO MAKE LAMB BIRYANI :
INGREDIENTS:
- Basmati rice - 3 Cups
- Sliced onion - 1 Big
- Bay leaves - 2
- Cloves- 4
- Star anise - 1
- Shah Jeera – 1Tsp
- Cardamom pods- 2
- Black cardamom - 1
- Cinnamon stick- ½ inch
- Ginger garlic paste - 2 Tsp
- Oil- 2to 3 Tbsp
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
For Lamb Marination:
- Lamb - 500 grams
- Ginger garlic paste- 2Tsp
- Turmeric powder – ½ Tsp
- Red chilli powder -2 Tsp
- Coriander powder - 2 Tsp
- Yoghurt- 4 Tbsp
- Lemon juice – 2Tsp
- Fried onions - ¼ cup
- Biryani powder – 2 ½ Tsp
- Coriander leaves a handful
- Mint leaves a handful
- Oil – 2 Tbsp
- Salt to taste
INSTANT POT LAMB BIRYANI RECIPE WITH STEPWISE INSTRUCTIONS:
In a mixing bowl, add cleaned lamb with the ingredients mentioned above for marination and mix well. Keep it aside for at least 20-25 minutes in the fridge.
Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep aside.
Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
Add shahi jeera, cloves, cinnamon, cardamom and bay leaf. Stir it.
Next, add chopped onions and fry until onion turns into translucent.
Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes and cook until they become mushy.
Then add marinated lamb pieces and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and saute well.
Add 2 cups water and give a quick mix. Then add salt according to your taste.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
Select pressure cook mode and set to high pressure for 15 minutes.
Once the cooking is done, allow pressure to release manually.
Open the lid and strain the gravy from the lamb into a separated bowl and keep aside.
Now again place the inner pot with lamb pieces and switch on the saute mode(Low).
Then add the soaked rice to the pot.Gently mix the rice without breaking the grains.
Add 3 cups of lamb gravy which we kept aside along with 1 cup water and give a quick mix. (NOTE: For 3 cups of rice we are using 4 cups of liquid))
Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
Once the cooking is done, allow 10 minutes and release pressure manually.
Gently fluff the rice with a spoon or fork. Enjoy tasty and delicious lamb biryani with raita.
NOTES:
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- Deglaze the bottom of the pan after cooking the lamb.
LOVE INSTANT POT RECIPES?
Instant Pot Egg Biryani - Is an easy 20 min one pot meal dinner.
Coconut Milk Pulao - another one pot vegetarian meal.
Instant Pot Carrot Halwa - easy Indian dessert.
Spinach dal In Instant Pot - delicious and comfort dal.
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Instant Pot Lamb Biryani
Ingredients
- Basmati rice - 3 Cups
- Sliced onion - 1 Big
- Bay leaves - 2
- Cloves- 4
- Star anise - 1
- Shahi Jeera – 1Tsp
- Cardamom pods- 2
- Black cardamom - 1
- Cinnamon stick- ½ inch
- Ginger garlic paste - 2 Tsp
- Oil- 2to 3 Tbsp
- Salt to taste
- Coriander leaves- a handful
- Mint leaves- a handful
For Chicken Marination:
- Lamb - 500 grams
- Ginger garlic paste- 2Tsp
- Turmeric powder – ½ Tsp
- Red chilli powder -2 Tsp
- Coriander powder - 2 Tsp
- Yoghurt- 4 Tbsp
- Lemon juice – 2Tsp
- Fried onions - ¼ cup
- Biryani powder – 2 ½ Tsp
- Coriander leaves a handful
- Mint leaves a handful
- Oil – 2 Tbsp
- Salt to taste
Instructions
- In a mixing bowl, add cleaned lamb with the ingredients mentioned above for marination and mix well. Keep it aside for at least 20-25 minutes in the fridge.
- Wash and soak basmati rice in enough water for 30 minutes. Once 30 minutes is done drain water from the rice and keep it aside.
- Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil.
- Add shahi jeera, cloves, cinnamon, cardamom and bay leaf. Stir it.
- Next, add chopped onions and fry until the onion turns translucent.
- Now add ginger garlic paste and sauté until the raw smell goes out. Add chopped tomatoes and cook until they become mushy.
- Then add marinated chicken and sauté for a few 3 to 5 minutes. Cover and cook for 2-3 minutes. Remove the lid and saute well.
- Add 2 cups water and give a quick mix. Then add salt according to your taste.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
- Select pressure cook mode and set to high pressure for 15 minutes.
- Once the cooking is done, allow pressure to release manually.
- Open the lid and strain the gravy from the lamb into a separated bowl and keep aside. Now again place the inner pot with lamb pieces and switch on the saute mode(Low).
- Then add the soaked rice to the pot. Gently mix the rice without breaking the grains.
- Add 3 cups of lamb gravy which we kept aside along with 1 cup water and give a quick mix. (NOTE: For 3 cups of rice we are using 4 cups of liquid))
- Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes.
- Once the cooking is done, allow 10 minutes and release the pressure manually
- Gently fluff the rice with a spoon or fork. Enjoy tasty and delicious lamb biryani with raita.
Video
Notes
- Adjust spices according to your taste.
- you can use normal rice instead of basmati rice.
- To avoid burn, make sure there is enough liquid while cooking the rice.
- Deglaze the bottom of the pan after cooking the lamb.
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