An easy Instant Pot recipe for Lamb Dum Biryani, an extremely popular meat and rice casserole from the Indian subcontinent. Marinated meat is layered with nutty basmati rice, flavored with aromatic spices like garam masala and saffron, and steam cooked to perfection.
Course: Main Course
Keyword: instant pot dum biryani recipe, Instant pot lamb biryani, lamb biryani recipe, Rice
Prep: Rinse and soak basmati rice for 20-30 minutes. Warm 2-3 tbsp of water and add saffron to it. Keep aside. In the meantime, marinate lamb.
Marinate Meat: 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.
Prep the Biryani: Add marinated lamb meat in the cooking pot of the instant pot and spread it evenly. Add rinsed and drained Basmati rice (Long grain rice) on top and spread it evenly. Sprinkle salt. Top with fried onions and chopped cilantro. Warm the water, add saffron to it, and add to the instant pot. Press down gently so that the rice get submerged. Don't mix.
Pressure Cook: Close lid. Turn Vent to Sealing position. Cook on Manual (High) for 6-8 minutes, depending on how thick the lamb pieces are. Wait for natural pressure release (NPR) for 10 minutes. Open the lid and gently fluff the rice with a fork. Let the Biryani rest for 5 minutes, uncovered. This lets the excess moisture escape. Serve warm with 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.If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.