Lamb Dum Biryani in Instant Pot Pressure Cooker

Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry

Lamb Dum Biryani is an extremely popular meat and rice casserole from the Indian subcontinent, in which nutty basmati rice are flavored with aromatic spices like garam masala and saffron, layered with marinated meat, and steam cooked to perfection.

Two Styles of Cooking Biryani

Cooking biryani is an acquired skill!  There are two ways of making biryani: the Kachchi Biryani (raw meat biryani), and the Pakki Biryani (cooked meat biryani).

In Kachchi Biryani (raw meat biryani), the meat is marinated with spices and yogurt overnight.  Basmati rice is cooked half way through and then the two are layered together in a pot, and slow cooked on dum (steam), which is created by sealing the pot with wet dough.  The traditional recipe is time consuming process, in which time and cooking temperature needs to be monitored and adjusted a few times to avoid over, or under cooking the meat.

Pakki Biryani (cooked meat biryani), is a three-step cooking process for Biryani, cook the rice, cook the meat and then cook the two together.  The meat is marinated in yogurt and spices, and cooked till it’s almost done. Partially cooked basmati rice are then layered on top and cooked through with the meat and it’s gravy, using the steam cooking technique.

Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry

Easy One-Step Recipe for Lamb Dum Biryani

Since biryani is a slow-cooked dish and involves multiple steps, it is typically served on special occasions.  In my family, everyone is such a die-hard biryani fan, that we didn’t think it was fair to have to wait for special occasions to have this delicious meal.  So, I simplified this lamb recipe and the cooking process, while maintaining the same slow-cooked infused flavors.  After a few tries, I finally nailed it!

In my easy pressure cooker recipe (see video recipe below), I marinate cubed lamb in yogurt and fragrant earthy spices, like garam masala, smoked paprika and ground cardamom.  I layer the meat in the pressure cooker and spread rinsed and drained basmati rice on top.  I top that with aromatics like fried onions, chopped cilantro and mint, and pressure cook it in the Instant Pot electric pressure cooker.

Pressure cooking the lamb and rice in my Instant Pot, helps to creates a steam cooking environment, called “Dum”, which results is a perfect harmony of infused flavors!   To learn more about the instant pot, check out my Instant Pot FAQ and Accessories page.

I like making Biryani with Extra Long Grain Basmati Rice, but any long grain rice would work in this instant pot recipe.  The aroma and nuttiness of the basmati rice compliments the warm spices amazingly well.

Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry

Homemade Garam Masala:

In this recipe and many Indian food recipes, I use the popular Indian spice-blend, called garam masala, for flavoring the lamb, as well as the rice.  I like to make my own garam masala blend.  It takes under 15 minutes to make enough to last me a month, and the end results are so worth the little effort.  If you have the time to make yours at home too, try this easy recipe for Homemade Garam Masala.

Making Fried Onions for Lamb Dum Biryani

I feel that fried onions are a huge contributor of flavor in any Biryani.  I mostly make it them at home, but that takes a bit of time.  When I’m short on time, I use store-bought fried onions from Trader Joe’s, and those work great for Biryani.  When I am preparing them at home, I use one of these two ways:

  1. I slice 2 medium onions thinly.  I heat the Instant pot on SAUTE (high), or, a griddle on medium high heat, and add 2-3 tablespoons ghee or oil and add the onions.  It is important to keep stirring every 3-4 minutes till the onions are golden brown, which takes around 12-14 minutes, depending on the size of the cooking pot.  The wider the surface area, the quicker they brown.
  2. Alternatively, I toss thinly sliced onions with melted ghee or oil.  Pre-heat the oven to 425F and cook the onions for about 20 minutes, till they are golden brown.  This is a nice hands-off way of making fried onions.  I typically make mine using this method, and while the onions are cooking, I do the prep-work for Biryani.

Serving Suggestions

Lamb dum biryani is best served warm, with a Cucumber Raita (cucumber-yogurt dip) and/or a garden salad drizzled with fresh lime vinaigrette.

Cucumber Yoghurt Dip / Cucumber Raita

Stovetop Pressure Cooker Lamb Biryani Recipe

You can make this lamb biryani recipe using a stove-top pressure cooker too.  I used to make it in Hawkins Pressure Cooker before I got the Instant Pot.

Simply follow all steps from 1-3.  Cook on high pressure for 1 whistle, reduce the heat to medium. Continue to cook for 8 minutes (this time may vary depending on the heat level of your burner).  Turn off the heat.  Let it cool for 15 minutes or till the pressure releases naturally.  Open the lid and fluff the rice with a fork.

Pro-tip: Once the cooker reaches pressure, I reduce the heat to medium. Then, I place a flat griddle or skillet on the stove. I place the cooker on top of that. This ensures that the meat cooks evenly, and doesn’t burn at the bottom.

More Biryani / Rice Pilaf Recipes that you may enjoy:

Chicken Biryani in Instant Pot is a delicious and easy recipe, in which basmati rice is steam-cooked with chicken marinated in yogurt & warm Indian spices.. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #Indian #curry #Biryani #Rice
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Achaari Paneer Biryani- combining two popular dishes in one pot, garam masala kitchen
Achaari Paneer Biryani (Vegetarian)
Chana Masala Biryani
Chana Masala Biryani

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Instant pot Lamb dum Biryani / pressure cooker Lamb Biryani by Spice Cravings. Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant Basmati rice and aromatics like onions & herbs. #food #foodie #foodblogger #delicious #recipe #instantpot #recipes #easyrecipe #cuisine #30minutemeal #instagood #foodphotography #tasty #indian #curry

Lamb Dum Biryani - Instant Pot / Pressure Cooker

Lamb Dum Biryani is a meat and rice dish where meat marinated in bold Indian spices is cooked with fragrant basmati rice and aromatics like onions & herbs.  This recipe uses the instant pot pressure cooker to infuse all the flavors into the biryani.
4.5 from 4 votes
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Cook Time: 6 minutes
Resting Time: 5 minutes
Total Time: 1 hour
Servings: 4 people
Calories: 490kcal
Author: Spice Cravings

Ingredients

  • 1 lb. lamb leg steak boneless, cut into 3/4-1 inch pieces
  • 1 onion thinly sliced (optional)
  • 1 green bell pepper thinly sliced (optional)

Marinade

Biryani

  • 1 cup basmati rice (extra long grain)
  • 1/2 cup cilantro chopped
  • 1 cup fried onions
  • 1/2 teaspoon salt for sprinkling over rice. Adjust to taste.
  • 3/4-1 cup water : use warm water and adjust based on liquid content of yogurt, ginger-garlic paste etc.
  • 1/2 teaspoon saffron (added to the warm water above))

Instructions

  • Prep: Rinse and soak Basmati rice for 20-30 minutes. Keep aside. In the meantime, marinate lamb. 
  • Marinate Meat: Combine all ingredients listed under "marinade". Add lamb pieces, sliced onions and peppers, and coat well with marinade. Cover and refrigerate for 20-30 minutes. If you're planning in advance, you can marinate the meat for up to overnight in the refrigerator.
  • Prep the Biryani: Add marinated lamb meat in the inner pot of the instant pot and spread it around the bottom of the pot evenly. Add rinsed and drained Basmati rice (Long grain rice) on top and spread it evenly. Sprinkle salt. Top with fried onions and chopped cilantro. Warm the water, add saffron to it, and add to the instant pot. Press down gently so that the rice get submerged. Don't mix. 
  • Pressure Cook: Close lid. Turn Vent to Sealing position. Cook on Manual (High) for 6-8 minutes, depending on how thick the lamb pieces are. Wait for natural pressure release (NPR) for 10 minutes. Open the lid and gently fluff the rice with a fork. Let the Biryani rest for 5 minutes. This lets the excess moisture escape.  Serve warm with Raita (Cucumber-Yogurt Dip)!

Stove-top Pressure Cooker

  • Simply follow all steps from 1-3 using your stove-top pressure cooker. Cook on high pressure for 1 whistle.   Reduce the heat to medium. Continue to cook for 8 minutes (this time may vary depending on the heat level of your burner). 
  • Turn off the heat. Let it cool for 15 minutes or till the pressure releases naturally. Open the lid and fluff the rice with a fork.
  • Pro-tip for stove-top pressure cooker: Once the cooker reaches pressure, I reduce the heat to medium. Then, I place a flat griddle or skillet on the stove. I place the cooker on top of that. This ensures that the meat cooks evenly, and doesn’t burn at the bottom.

Video

Notes

This recipes includes roughly 30 minutes of soaking time for rice while marinating the lamb.  If you want to skip that, you can make this recipe in 35-40 minutes.
If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Serving: 1cup | Calories: 490kcal | Carbohydrates: 49g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 1082mg | Potassium: 524mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10.9% | Vitamin C: 35.1% | Calcium: 6.3% | Iron: 15.5%
Course: Main Course
Cuisine: Indian
Keyword: Rice
Did you try this recipe?Mention @SpiceCravings or tag #spicecravings!
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Lamb Dum Biryani is a meat & rice pilaf where lamb is marinated in bold Indian spices and cooked with basmati rice and aromatics like onions & herbs. #spicecravings #lamb #instantpot #rice #biryani #indian #curry

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10 Comments

  • Reply
    Kokub
    December 5, 2017 at 9:29 pm

    Hi there; I’m new to the blog and always looking for easier ways to make Indian food so thank you! Can you make this dish the same way with goat meat?

    • Reply
      aneeshasg
      December 5, 2017 at 9:48 pm

      Hi Kokub, These are all family favorite recipes that I have simplified over time- so thank you for appreciating! Goat meat takes longer to cook (almost another 15 minutes), the white rice would be mush by then. Goat cooking time matches with brown rice, but I haven’t found my perfect variation yet- last one was a little wet. I’ll keep working on it, if you’re interested, you can subscribe to this blog and you’ll get notified when I post that.

  • Reply
    Oliver
    October 16, 2018 at 4:27 am

    Mmmmmmmmmmm yummy , Must be a wonderful dish full of flavour. Your pot looks beautiful and I wish I was a guest at your party 😉
    I love any kind of Biriyani. want that right now! 😃 It looks incredible. I’m going to try it. Love a new recipe – thanks. 💚

    • Reply
      aneeshasg
      October 16, 2018 at 8:46 pm

      Hi Oliver, thank you! It’s delicious, I hope you try it sometime! Would love to hear how you liked it. Enjoy!

  • Reply
    Anu
    January 26, 2019 at 9:12 am

    I wonder if you ever made this with cauliflower rice instead of basmati? I’m trying to cut down on those carbs. Will try myself today and let you know how it turned out.

    • Reply
      aneeshasg
      January 26, 2019 at 10:06 pm

      Hi Anu, I wouldn’t recommending cooking cauli-rice ‘with’ the lamb, since it will turn mushy by the time the lamb cooks. I would suggest making the lamb curry and serving it with sautéed cauli-rice. I’s love to hear if you try it.

  • Reply
    Melinda
    February 23, 2019 at 10:33 am

    If I double the recipe (2lbs meat, double rice) would I double the water too, do you think?

    • Reply
      aneeshasg
      February 23, 2019 at 11:12 am

      Hi Melinda, Yes, you would double the water as well. Hope you love it!

  • Reply
    Kate Lawless
    March 14, 2019 at 4:47 pm

    Hi Aneesha, I just made your recipe and wow! The spice blend is awesome. My husband and I really loved it. Would you recommend a pot-in-pot method for this recipe? Or a way to make the recipe not as saucy? Thinking the lamb could be cooked more tandoori style, perhaps have the sauce and rice separate? My husband isn’t a sauce fan (but I am!)

    • Reply
      aneeshasg
      March 14, 2019 at 7:30 pm

      Hi Kate, I am so glad you enjoyed the flavors in this recipe, it’s one of our favorites 🙂 Mine doesn’t come out saucy, you can see the texture in the video. But let’s figure out what added extra moisture to yours. Let me ask you a couple of questions, they’ll help me figure out the problem. 1) Did you QR or NPR? 2)How much water did you use? 3)Did you use greek yogurt or regular? Thanks!

    We would love to hear from you. Please leave a reply.

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