Easy one-pot recipe for Lamb Biryani, a popular meat and rice dish from the Indian subcontinent. In this easy recipe, marinated meat is layered with nutty basmati rice, flavored with aromatic garam masala, saffron, and herbs, and steam cooked to perfection in the Instant Pot.
Serve it with a cooling, crunchy cucumber raita, and enjoy a classic Indian meal!
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If you enjoy Indian food, chances are that you've had, or at least heard of this popular rice casserole. You can find biryani on the menu of almost every Indian restaurant around the world.
Since traditionally biryani is a slow-cooked dish and involves multiple steps, it is typically served on special occasions. But everyone in my family 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 the traditional lamb biryani recipe and the cooking process and successfully converted this into a one-pot meal while maintaining the same slow-cooked, infused flavors. And the bonus is that after this soul-satisfying meal you only have one pot to clean, all thanks to the Instant Pot!
If you've enjoyed other biryani recipes on the blog, like Chicken Biryani, Vegetable biryani, Egg Biryani, Chana Masala Biryani, or Achari Paneer biryani, you'll surely love this Instant Pot lamb biryani recipe. Let's get started!
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What is Lamb Biryani?
Lamb Biryani is a rice casserole from the Indian continent, in which marinated lamb is layered with rice, herbs, and caramelized onions, then steam cooked. This style of steam-cooking is referred to as Dum.
There are a couple of different ways to prepare biryani - Kachhi Biryani, in which the raw meat is cooked with rice, or Pakki Biryani, in which rice is cooked in a prepared meat curry.
Today's recipe is an Instant pot adaptation of Kacchi Lamb Dum Biryani. Scented fluffy rice infused with the rich & intense flavors of juicy lamb, caramelized onions, aromatic herbs, and spices. It's pure comfort food. Let's check out the recipe!
Ingredients- Notes & Substitutions
Here is a list of ingredients, including lamb biryani spices, that you will need to make an authentic lamb biryani recipe. In addition to fresh ginger garlic paste, turmeric, salt, and cilantro, you will need:
- Rice: I highly recommend using long grain Basmati Rice for biryani. I love using extra-long grain basmati rice, but any long grain rice would work in this recipe.
- Lamb: Lamb stew meat, ideally from the leg of lamb, is my first preference. Cutting the lamb pieces in 1-inch pieces ensures that it will cook at the same as time as rice. I would not recommend using goat meat here due to the long cooking time.
- Yogurt and lime juice: Plain greek yogurt and a touch of lime juice add flavor and help tenderize the lamb.
- Browned onions: These contribute a smokey-sweet flavor to the meat and rice. I highly recommend making your own using the instructions listed below. However, if short on time, feel free to use store-bought fried onions, just make sure that they haven't gone stale.
- Spices & seasoning: A good quality garam masala adds an intense flavor to this dish. Make your own using this easy garam masala recipe, or buy a premium store-brand. Kashmiri red chili powder adds a unique taste and a crimson hue to the dish. Feel free to substitute with regular (nor smoky) paprika for a mild flavor. Fresh green cardamom powder is also highly recommended.
- Saffron: Just a little bit goes a long way when it comes to this spice. Soak in hot water to extract the best color and flavor. If you cannot find it, skip it altogether.
- Other ingredients: Bell pepper adds a subtle pepper flavor, however, it is optional. Fresh cilantro is added in two steps- while pressure cooking, then for garnish. You can also add a mix of cilantro and mint.
How to Make Instant Pot Lamb Biryani
- Caramelize onions: Turn on Sauté and adjust to high. Add 2 tablespoons ghee or oil, sliced onions and a pinch of salt. Stir every 3-4 minutes till the onions get golden brown, which takes around 12-14 minutes. Cancel Sauté and remove the onions.
Tip: You can skip this step by using store-bought fried onions.
Alternate Hands-off way of caramelizing onions: Preheat the oven to 425F and line a baking sheet with aluminum foil. Spread thinly sliced onions tossed with oil, and cook for about 20-25 minutes, flipping halfway through, until they are golden brown.
- Marinate Lamb: Combine yogurt, oil (or ghee), lime, ginger and garlic paste, and all the spices for the marinade. Add lamb pieces, half of the browned onions, sliced pepper, and toss well with the marinade. Cover and refrigerate for 20-30 minutes.
Tip: If you're planning in advance, you can marinate the meat overnight in the refrigerator.
- Soak rice: Now rinse and soak basmati rice for 15 minutes. After that, soak saffron in a tablespoon of hot water. Keep aside for later.
- Assemble lamb: Turn on the Instant Pot. Add the marinated lamb and spread it in a single layer. Spread rinsed and drained basmati rice on top of the lamb. Pour water over that. Gently push down the rice under water. Don't mix.
- Layer aromatics: Sprinkle salt and top with the remaining fried onions and chopped cilantro. Add soaked saffron along with the liquid.
- Pressure cook: Close the lid, turning the vent to sealing position. Cook on Manual (High) for 6 minutes. Wait for natural pressure release. Open the lid and let the steam evaporate for 5 minutes.
- Fluff rice and serve: Now gently fluff the rice with a fork. Let the Biryani rest for 5 minutes, uncovered. This lets the excess moisture escape. Serve with cucumber raita (cucumber-yogurt dip)!
Serving Suggestion
Lamb dum biryani is best served warm, with a cooling Cucumber Raita (cucumber-yogurt dip) and/or a garden salad drizzled with fresh lime vinaigrette.
How to Store
Store leftover biryani in an air-tight container in the refrigerator for up to 4 days. To reheat, add a splash of water and microwave for 1 minute, or heat in a skillet until warm.
I wouldn't recommend freezing this recipe.
Alternate Method: Stovetop Pressure Cooker Lamb Biryani Recipe
You can make this lamb biryani recipe using a stove-top pressure cooker too. Here's how:
- Follow steps for marinating lamb, soaking rice and browning onions and layer biryani. Cook on high pressure for 1 whistle, reduce the heat to medium. Place a flat griddle or skillet on the stove, then place the cooker on top. This ensures that the meat cooks evenly, and doesn't burn at the bottom.
- Continue to cook for 8-10 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.
Recipe Tips
- Rice: To get the iconic 'fluffy' biryani rice texture, use extra-long or the longest grain of basmati rice you can find.
- Meat: marinate the meat for at least 20-30 minutes, so it can absorb the flavors and gets tender after cooking.
- Caramelized onions: These add a unique flavor to the marinade as well the rice. Don't skip this step. If in a rush, use any good quality store-bought fried onions.
- Excess moisture: After opening the lid, let the biryani sit undisturbed for 5 minutes, uncovered. This evaporates the excess moisture, resulting in the perfect texture.
- Prevent the burn message: To avoid getting a 'burn' message, deglaze the pot after caramelizing the onions. When adding water, ensure that there is enough liquid to build pressure.
Common Questions
Lamb biryani is essentially made of basmati rice that is steam cooked with lamb curry. Marinated lamb, rice, spices, and browned onions are the key ingredients in this recipe.
Firstly, deglaze the pot after browning onions. Secondly, ensure that the rice is covered underwater and there is enough liquid in the pot to build pressure.
The layering of marinated meat or vegetables with rice is what differentiates biryani from pulao or pilaf.
A combination of aromatic ingredients enhances the taste of biryani. These include chopped fresh herbs, saffron, good quality ghee, garam masala, and caramelized onions.
Lamb stew meat from the leg or shoulder of a lamb is considered a good 'biryani-cut' meat.
More Indian Biryani Recipes
For more variety, check out this ultimate collection of Instant Pot Rice Recipes!
📖 Recipe
Lamb Biryani
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Video
Equipment
Ingredients
Fried Onions
- 2 tablespoons ghee or avocado oil
- 1 large onion (or two small) thinly sliced
Marinade
- 1 pound lamb stew meat boneless, cut in 1-inch pieces
- 1 small green bell pepper thinly sliced (optional)
- ½ cup plain greek yogurt
- ½ lime juiced
- 1 tablespoon ghee or oil
- 1½ tablespoons ginger garlic paste ¾ inch ginger + 4 cloves of garlic ground together
- 1 teaspoon salt or to taste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or regular paprika)
- 1 tablespoon garam masala
- ½ teaspoon cardamom powder fresh, 3-4 green pods, deseeded and ground
Biryani
- 1 cup basmati rice (extra long grain), rinsed and soaked for 20 minutes
- 1 cup water
- ½ teaspoon salt for sprinkling over rice. Adjust to taste.
- ½ cup cilantro chopped
- ½ teaspoon saffron (soaked in 1 tablespoon hot water)
Instructions
- Turn on Sauté and adjust to high. Add 2 tablespoons ghee or oil, sliced onions, and a pinch of salt. Stir every 3-4 minutes till the onions get golden brown, which takes around 12-14 minutes. Cancel Sauté and remove the onions. Keep aside for later. Skip this step if using store-bought fried onions.
- Combine yogurt, ghee, lime, ginger garlic paste and all the spices for the marinade. Add lamb pieces, half the browned onions, sliced pepper, and toss well with the marinade. Cover and refrigerate for 20-30 minutes. If you're planning in advance, you can marinate the meat overnight in the refrigerator.
- Now rinse and soak basmati rice for 15 minutes. After that, soak saffron in a tablespoon of hot water. Keep aside for later.
- Turn on the Instant Pot. Add the marinated lamb and spread it in a single layer. Spread rinsed and drained basmati rice on top of the lamb. Pour water over that. Gently push down the rice under water. Don't mix.
- Sprinkle salt and top with the remaining fried onions and chopped cilantro. Add soaked saffron along with the liquid.
- Close the lid, turning the vent to sealing position. Cook on Manual (High) for 6 minutes. Wait for natural pressure release. Open the lid and let the steam evaporate for 5 minutes.
- Now gently fluff the rice with a fork. Let the Biryani rest for 5 minutes, uncovered. This lets the excess moisture escape. Serve with cucumber raita (cucumber-yogurt dip)!
Notes
- Rice: To get the iconic 'fluffy' biryani rice texture, use extra-long or the longest grain of basmati rice you can find.
- Meat: marinate the meat for at least 20-30 minutes, so it can absorb the flavors and get tender after cooking.
- Caramelized onions: These add a unique flavor to the marinade as well as the rice. Don't skip this step. If in a rush, use any good-quality store-bought fried onions.
- Excess moisture: After opening the lid, let the biryani sit undisturbed for 5 minutes, uncovered. This evaporates the excess moisture, resulting in the perfect texture.
- Prevent the burn message: To avoid getting a 'burn' message, deglaze the pot after caramelizing the onions. When adding water, ensure that there is enough liquid to build pressure.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Silver Streak says
Hi,
This looks great!
My family does not care for bell peppers (although chilis are fine). Could you suggest a substitution, please? Thanks!
Aneesha Gupta says
Hi there, you can skip the bell pepper. Enjoy!
Bala says
Hi there, your cook time instruction in the recipe does not match the video. I am otherwise intrigued that the lamb cooks in the same time as the rice. I’ll have to try this.
Aneesha Gupta says
Hi Bala, the video mentions the rest time after pressure cooking. The key to cooking lamb cubes is consistent bite-size pieces and good quality. I hope you enjoy it!
Sas siri says
so easy and very delicious.
Aneesha says
Thank you Sas 🙏🏼
Yevette Anthony says
Hi. Two questions.Could I use loin lamb chops? Could I substitute milk for water? Thank you.
Aneesha says
Hi Yevette, I haven't tested this recipe with loin chops, so can't say for sure, but I would think that the chops need a longer cooking time than stew meat. Also, milk will change the taste of this recipe, I don't recommend using that.
Jacquie says
Hi Kokub, I’d love to try this recipe but wondering if I could use chicken thighs in place of lamb?
Aneesha says
Hi there, if you want to use chicken thighs, use this recipe for chicken biryani: https://spicecravings.com/chicken-biryani-in-instant-pot