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