Lamb Biryani Easy Instant Pot Recipe

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!

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

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.

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.