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!
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!
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📖 Recipe
Lamb Biryani
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)!
Video
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.
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
Kelly says
Hi! Thank you for the delicious spice mix and flavors of this recipe. The taste was top notch. Unfortunately, the rice was completely destroyed in my instant pot and was a mushy mess, more like a paste. I make rice in my rice cooker all the time and I'm thinking maybe there was just too much liquid? I followed the recipe exactly but did double it. I did a natural release like the recipe called for. All I can think is that the water ratio must have been off because the flavors and lamb texture were perfect. I think the rice situation ruined it. 🙁 But I'm willing to try again if you have suggestions.
Aneesha says
Hi Kelly, I'm sorry you had that experience, however, this recipe has been made by me and several readers multiple times. The only thing I can think of it is the variety of rice. Did you use basmati or any other variety?
Sree says
Hi , Does 6 minutes work for lamb. Last time I made lamb in IP I had to cook for 12 mins. Is tris different kind of lamb.
Aneesha says
Hi Sree, as long as the lamb is cut in 3/4-1-inch pieces, 6 minutes works. Typically we cook it for longer when making a curry. Hope this helps!
Sum says
Hi I had a quick question. If I wanted to make this for four people, should I double all the amounts of the ingredients listed? Would the cooking time change?
Aneesha says
Hi there, the quantity mentioned is for 4 people and served about 1 cup rice +lamb per person. For a larger quantity, you can double the ingredients, but the pressure cooking time stays the same. Enjoy!
Sara Raw says
Hi! Your recipe and your video have different times for pressure cook and release - which one is correct? Is cook on manual for 10 minutes (video) or 6 minutes (recipe)?
Aneesha says
Hi Sara, thanks for pointing that out. Pressure cooking time is 6 mins. Enjoy!
Sam says
Hi, I had a quick question. I’m planning to make this tomorrow night and I noticed you didn’t put the 1 cup of water after you put the coriander leaves on top. Instead you put the saffron mixed with warm water. Is that correct?
Aneesha says
Hi Sam, sorry for the confusion, I have now clarified that step in the recipe. I warm the full quantity of water and add saffron to it for this recipe. Please let me know if you have any more questions. Hope you enjoy it!
Sam says
Thanks for the clarification! Just made it and it turned out great! First time I successfully made biryani with the right amount of flavour and it didn’t stress me out. I used plain yoghurt instead of Greek yoghurt for the lamb cause that’s what I had but I’ll use Greek yoghurt next time !
Aneesha says
Hi Sumaiya, that's great to hear. I'm so glad you enjoyed this recipe. Do rate it by clicking on the stars when you get a chance.Thank you!
Pamela says
Hello this tasted more like a curry dish than biryani.
Aneesha says
I hope you enjoyed it.
Kristen says
Hello ANEESHA. I have not tried the recipe, yet. I do not have boneless lamb. Have you ever tried with lamb chops? If so, how long would you pressure cook?
Thanks
Aneesha says
Hi Kristen, This recipe and time will work with individual frenched lamb chops. The cook time for loin chops is longer than rice, so it won't work with those. Hope you're able to find either boneless stew meat or frenched chops.
Bhaskar says
Loved the recipe! Thank you so much for sharing. Quick question - If I double (or triple) the quantity of rice & lamb, does that increase the instant pot quick time?
Aneesha says
Hi Bhaskar, thank you so much! I'm glad you enjoyed it. As for multiplying the recipe, the pressure cook time stays the same. The cooker will take a bit longer to pressurize and depressurize automatically. Thanks again!
Fiona says
oh my gosh you are amazing I love all your recipes thank you for sharing, just recently tried the chicken Biryani and my Husband said it was the best he has ever had, wow he is on happy man loves Biryani will order it at an Indian restaurant everytime but now I can make it for him thank you so much
Aneesha says
Hi Fiona, thank you so much for making my day with your lovely comment. I am so glad your husband enjoyed it. This Biryani is my kids' favorite so I make it often 🙂 If you get a chance Id love it if you can rate the recipe by clicking on the stars. And thanks for sharing!
james says
Thank You Very much its made my day. i really loved this recipe finally i am having Yummy biryani for the biryani lovers i can suggest you the best indian restaurants in chelmsford
Bawarchi Indian cuisine 313 Littleton Rd, Chelmsford, MA 01824 Ph : (978) 770-2777
Aneesha says
Hi James, Thank you! I am so glad you enjoyed this recipe. Do try the Chicken Biryani sometime, it is packed with authentic flavors. Thanks again for stopping by and leaving such a nice comment.
Kate Lawless says
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!)
aneeshasg says
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!
Melinda says
If I double the recipe (2lbs meat, double rice) would I double the water too, do you think?
aneeshasg says
Hi Melinda, Yes, you would double the water as well. Hope you love it!
Anu says
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.
aneeshasg says
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.
Oliver says
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. ????
aneeshasg says
Hi Oliver, thank you! It's delicious, I hope you try it sometime! Would love to hear how you liked it. Enjoy!
Su says
Have you tried making the lamb biriyani with quinoa? I tried but I think my water ratio was off, so it looked more like a stew when I opened the instant pot. Any tips? Tasted yummy still! Thanks in advance 😊
Aneesha says
Hi Su, I've never tried this biryani with quinoa so have no idea. But I can say that 6 mins is probably too long for quinoa. I make a vegetable biryani with it though- https://spicecravings.com/quinoa-vegetable-biryani-in-instant-pot
Kokub says
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?
aneeshasg says
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.