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YIELD
4 servings
COURSE
Main Course
TIME
1 hr 15 mins
CUISINE
Indian
1
Heat Instant Pot on Sauté. Add oil, sliced onions and a pinch of salt. Sauté until onions are golden brown.
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2
Combine yogurt, ghee, lime, ginger, garlic, and spices for the marinade.
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3
Add lamb, browned onions, sliced pepper, and toss well. Refrigerate for 20-30 minutes.
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4
Soak basmati rice for 15 minutes. Then, soak saffron in a tablespoon of hot water.
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5
Spread marinated lamb in a single layer. Spread rinsed and drained basmati rice on top of the lamb.
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6
Sprinkle salt and top with the remaining fried onions and chopped cilantro. Add soaked saffron on top.
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7
Pressure cook for 6 mins at high pressure. Open the lid after natural pressure release.
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8
Let the Biryani rest for 5 minutes, uncovered. Then, gently fluff the rice with a fork and serve!
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9
Serve with cucumber raita (cucumber-yogurt dip)!
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