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lamb biryani

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.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Biryani, Main Course
Cuisine: Indian
Servings: 6 People
Author: Pavani

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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