Combine greek yogurt, ghee, lime, ginger, garlic and all the spices for the marinade. Add lamb pieces, sliced onions and peppers, and toss well with the 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.
Rinse and soak basmati rice for 20 minutes. Warm water in the microwave for 1 minute and add saffron to it. Keep aside for later.
Add marinated lamb meat in the steel insert of the instant pot and spread it evenly. Add and spread rinsed and drained basmati rice on top. Sprinkle salt. Top with fried onions and chopped cilantro. Add the warm water with saffron on top. Using your spatula, gently push down the rice under water. Don't mix.
Close the lid, turning the vent to sealing position. Cook on Manual (High) for 6 minutes. Wait for natural pressure release (NPR) for 10 minutes. 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)!
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.
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.Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.