Instant Pot Biryani with Lamb is an aromatic one-pot dish made with basmati rice and lamb and flavored with complex spices and caramelized onions, raisins, and nuts. This biryani recipe is the pressure cooker version of a family recipe for biryani. Serve this Instant Pot biryani with raita (Indian yogurt relish).
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Tips
– The most time-consuming part of this Instant Pot biryani recipe is the frying of the onions. Fried onions are an important ingredient in this Instant Pot biryani. You can cook them a couple of ways:
- Instant Pot: fry onions in Saute mode
- Stovetop: deep fry in a wok or saute in a frying pan
Although you can get decent results with the Instant Pot, the frying pan is the better option if you want crisp onions. Either way, they take time. With the Instant Pot, I find that if I plan ahead, I can actually make Instant Pot lamb biryani even on a weeknight. The key is to make the marinade and fry the onions ahead of time and store in the fridge.
If you find the onions sticking to the bottom of the pot, deglaze ever often with a tablespoon or two of water. I keep a cup of water to the side that I use occasionally during the frying process.
Oh, and although the caramelized onions smell amazing, by the time you’re done frying them, that amazing smell will probably be all over YOU – so, fair warning!
– The biryani spice mix is a prepared spice mix that’s readily available at any Indian grocery store. You can buy your choice of biryani masala (spice mix) or even make your own. These are some options:
- Banne Nawab
- Shan Sindhi
- Shan Bombay
- Make your own: 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1/2 tsp turmeric powder, 1 tsp Kashmiri chili powder
– Before beginning pressure cooking, make sure you deglaze the inner pot so there’s nothing stuck to the bottom or you can have trouble with the Instant Pot pressurizing.
– Although I prefer to marinate the meat for this Instant Pot lamb biryani, there are times when I don’t plan ahead and I skip the marination. Things happen, and sometimes you do what you can! It still turns out quite tasty.
If possible, use a homemade garam masala, preferably ground fresh. If you don’t have your own garam masala, here’s a quick way:
- 1 1/2 tsp whole cloves (1 tsp ground cloves)
- 2 inch piece of cinnamon stick (1 tsp cinnamon powder)
- 30 cardamom pods (1 tsp cardamom powder)
- 1/4 nutmeg (1/2 tsp nutmeg powder)
- 1 tsp fennel seeds (1 tsp ground fennel)
- 2 pieces star anise (1 tsp powdered star anise)
Grind in a coffee grinder or mix powders together and store in a cool dry place. The aroma is heavenly!!
– To make the Instant Pot biryani more spicy, add a chopped jalapeno when you’re pressure cooking the lamb. You could also increase the quantity of chili powder.
– When you’re adding the rice to the gravy, don’t stir it in. Just pour the washed rice in, and gently spread out and press down with a spatula to make sure the gravy covers the rice.
– If you’d like to make Instant Pot chicken biryani, use skinless, bone-in chicken legs and thighs instead of lamb, pressure cook for 6 to 8 minutes, and then proceed with the biryani recipe as written.
If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Biryani.
Read on for ingredients and step by step instructions for how to make Instant Pot Lamb Biryani.
Instant Pot Biryani with Lamb Ingredients
Instant Pot Biryani with Lamb Step-by-Step Instructions
- Blend half the milk, all the yogurt, turmeric, biryani spice, garam masala, chili powder, salt, lemon juice, dried apricots, ginger, and garlic. Optional: WHITE poppy seeds (not black).
- Add cilantro, mint, remaining milk and blend some more, until smooth.
- Transfer sauce and lamb to a medium bowl.
- Refrigerate for 2 to 8 hours.
- Instant Pot DUO: Select the ‘Saute’ function.
- Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.
- Once the Instant Pot heats up, add ghee or oil to the Instant Pot inner pot.
- Add sliced onions to the ghee.
- Cook the onions until they are caramelized, but not burnt! This can take 20 to 30 minutes.
* Note: if you increase the Saute temperature to High or More, make sure you’re keeping a close eye on the onions. If the onions begin sticking to the bottom, deglaze occasionally with a tablespoon or two of water or broth.
- It will take a long time to get the onions to be crisp and completely caramelized as shown above.
- Remove with a slotted spoon and set aside.
* Note: You can probably fry the onions faster on the stovetop if that’s an option for you.
- Add more ghee or oil to the Instant Pot if necessary.
- Add raisins and fry until they puff up. Remove with a slotted spoon, and set aside.
- Add cashews and fry until they’re golden brown. Remove with a slotted spoon and set aside.
- Press Cancel to turn off the Instant Pot.
- Deglaze the inner pot with a couple of tablespoons of water so there’s nothing stuck on the bottom of the inner pot.
- Add back in half the fried onions.
- Add in the lamb and marinade.
- Add in water and stir.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘12′ (12 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust time to 12 minutes (00:12).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 12 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
Instant Pot DUO Quick Release:
- Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press ‘Cancel’ and open the Instant Pot.
Instant Pot ULTRA Quick Release:
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Open the Instant Pot.
- Add rinsed basmati rice to the Instant Pot. *
- Press down with a spatula so the liquid covers the rice, but don’t stir.
* It’s important that you don’t stir the rice or you could have issues with the Instant Pot not coming to pressure.
Instant Pot DUO Pressure Cook:
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5′ (5 minutes).
Instant Pot ULTRA Pressure Cook:
- Close the lid.
- Select Pressure Cook mode and adjust time to 5 minutes (00:5).
- Press ‘Start’.
- Instant Pot display will change to ‘On’.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down from 5 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.
- Wait till the count-up timer reads 00:10 or L0:10 (10 minutes) and release any remaining pressure manually as described in the quick release section above.
- Open the Instant Pot.
- Stir the Instant Pot lamb biryani carefully
- Let the biryani rest for about 10 minutes and sprinkle remaining fried onions, raisins, cashews, cilantro and mint.
Instant Pot Biryani with Lamb
Ingredients
- 1 cup milk
- 1 cup plain yogurt
- 1/2 tsp turmeric powder
- 1 1/2 Tbsp prepared biryani masala spice mix
- 1 tsp garam masala preferably home-made
- 1/2 tsp Kashmiri chili powder optional
- 1 1/2 tsp salt or to taste
- 2 Tbsp lemon juice
- 10 dried apricots
- 1 Tbsp ginger chopped coarsely
- 2 Tbsp garlic chopped coarsely
- 1 tsp white poppy seeds optional - don't use black poppy seeds
- 1/4 cup cilantro packed
- 7 mint leaves
- 2 lbs lamb cut into 1 1/2 inch cubes
- 3 Tbsp vegetable oil or ghee
- 3 cups onions sliced
- 1/4 cup raisins
- 1/4 cup cashews preferably raw
- 1/2 cup water
- 2 cups Basmati rice
- additional chopped cilantro about 1/4 cup
- additional chopped mint about 1 tsp
Instructions
- Blend half the milk, all the yogurt, turmeric, biryani spice, garam masala, chili powder, salt, lemon juice, dried apricots, ginger, garlic and white poppy seeds.
- Add cilantro, mint, remaining milk and blend some more, until marinade is smooth.
- Stir together lamb and marinade in a medium bowl, and refrigerate for 2 to 8 hours.
- Add sliced onions and fry the onions until they are caramelized and brown, but not burnt! This can take 20 to 30 minutes.
- Remove onions with a slotted spoon, and set aside.
- Add raisins and fry until plump (add more ghee or oil if needed). Remove with a slotted spoon, and set aside.
- Add cashews and fry until they’re golden brown. Remove with a slotted spoon and set aside.
- Press Cancel to turn off the Instant Pot and deglaze the inner pot with a couple of tablespoons of water so there’s nothing stuck on the bottom of the inner pot.
- Add back half the fried onions to the inner pot.
- Add in the lamb with marinade.
- Pour water into bowl that lamb was marinated in, and swirl around to pick up any remnant marinade.
- Pour water into inner pot and stir to combine.
- Close the Instant Pot and pressure cook for 12 minutes.
- Do a Quick Release (QR) and open the lid.
- Rinse the rice and add to the Instant Pot. DON'T stir, but press down into the gravy.
- Close the lid and pressure cook for 5 minutes.
- Do a 10 minute Natural Pressure Release (NPR) i.e. wait for 10 minutes and release any remaining pressure.
- Open the Instant Pot and stir up the biryani carefully.
- Let the biryani rest for about 10 minutes and sprinkle remaining fried onions, raisins, cashews, cilantro and mint.
Notes
- If the onions begin sticking to the bottom, deglaze occasionally with a tablespoon or two of water.
- Onions may also be cooked on the stovetop, in a frying pan.
- It’s important that you don’t stir the rice when you add it to the Instant Pot, or you could have issues with the Instant Pot not coming to pressure. Just press down to cover with liquid.
- If you don't have access to biryani masala (spice mix), substitute the following: 2 tsp
coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 1/2 tsp turmeric powder, 1 tsp Kashmiri chili powder. - See the blog post for more detailed recipe tips, including homemade garam masala.
Nutrition
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!
You might also like to try:
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Hamidha
Doesnt deserve a star. The recipie is way off on rice-water ratio. Messed up a bday dinner.
Paint the Kitchen Red
Hamidha, I’m sorry that you didn’t have a good experience. I make this recipe all the time in my Instant Pot and don’t have any issues. Feel free to reach out if you would like to troubleshoot. It could be some small adjustment you made that could cause the issue. The Instant Pot models also vary in how they cook. I’ve learned from experience to always try a recipe out before making it for guests or a special occasion.
Monica
Thank you so much for sharing this recipe! Followed every detailed step along the way and it turned out very close to the briyani that we usually order takeaway from. My hubby loved it very much The only exception was I used 1 cup of water instead of half cup water as I read through the latest comments that it might not be enough. Will definitely use this recipe again.
Paint the Kitchen Red
I’m glad to hear that you were able to make it and enjoy it.
Mary Beth
This was amazing, although I had a burn situation when I got to the rice component. Salvaged it by turning it off, getting some of the burnt bits off the bottom, adding a little water and then letting the rice cook on the rice setting. It never pressurized but cooked the rice anyway. The flavors are exactly from my fav restaurant in my old neighborhood in NYC. Thank you for this! Next time should I try the rice 5 min on the rice setting? It was custom/high when it burned.
Paint the Kitchen Red
Mary Beth, glad you liked the recipe but sorry to hear you had Burn message issues. I’ve heard this complaint just in past few weeks on a couple of older recipes that have had no issues in the past. I suspect some of the newer Instant Pot models may be running hotter or are somehow different. Cooking the rice of rice setting won’t work because the lamb needs to be cooked at high pressure and the rice setting is low pressure. Here’s a suggestion for next time:
– deglaze really well and make sure that before you add the rice, there’s nothing stuck to the bottom
– use 1/2 cup milk instead of 1 cup for the marinade
– don’t add the water when cooking the lamb
– when adding the rice, add 1 cup of water
So basically, I’m having you replace half the milk with water and you’re adding all the water (1/2 cup + 1/2 cup) in with the rice. I will try and make the recipe with these modifications the next time I make it, but if you get to it before me, let me know how it goes 🙂
Mary Beth
I used chicken legs instead of lamb, and I think the 8 min cooked them well. The high setting was too much for the rice, which burnt in a layer at the bottom. It was either the thickness of the sauce or too much starchy rice at the bottom, or a combo of both. I’ve noticed that high heat for sauté is VERY hot on my unit, so I don’t know if there’s a way for medium heat but high pressure. Will continue to explore, and look to the recommendation of thinning the sauce a bit when the rice goes in. Thanks!
Paint the Kitchen Red
I meant to ask if you stirred the rice in. You shouldn’t stir. You might also consider cooking the rice and chicken in one go together, without adding the rice in partway through, and using the layering technique i.e. liquids and chicken and then rice on top, but pushed down gently so it’s submerged.
Ashi
You say do not add water at all…I just followed the recipe to the T but my instant pot gave burn food sign how about that! Plz give instructions for water coz without water this biryani ain’t cooking 🙁
Paint the Kitchen Red
I’m sorry to hear you had trouble. I don’t say not to add water at all – there is 1/2 cup of water in the recipe. Milk, yogurt, and water all count towards the liquid quantity. There are 2.5 cups of those 3 ingredients in the recipe. There are a few possibilities of what went wrong:
1. Your meat quantity was more than the recipe states
2. Not enough of the marinade made it into the Instant Pot
3. You didn’t deglaze the inner pot to remove all the browned/burned bits
3. Your Instant Pot is more sensitive to ‘Burn’ (some IPs are this way)
4. Your Instant Pot didn’t seal
When you get the burn error, remove everything from the inner pot, clean the inner pot, add 1/4 to 1/2 cup water to the inner pot, add back the meat and marinade and continue pressure cooking. Next time, add the recipe’s water first, then add the lamb and marinade, and don’t stir. Let me know if you have a better experience.
Prasoon
Hi , could you please tell ,what is level of pressure for duo. There are 2 options normal and high.
Thanks
Paint the Kitchen Red
Prasoon, you will need to pressure cook on high. In my experience, the pressure level switches between Low and High, not Normal and High. But either way you should choose the High option
Jackie
I loved this did in my Breville FSP didn’t need full 10 mins for rice so next time only 7 mins. Great flavour
Paint the Kitchen Red
Thanks, Jackie, for your comment – I’m thrilled you liked the recipe!
Mahry
I really like this recipe for the taste and the ease of it.
But everytime I make it there seems to be too much liquid even after I follow all the instructions. The rice comes out too wet. What should I change?
Also, the flavour is hit or miss. The first time complete miss, second time was better, as I added more salt when I added the rice. Anything else you’d recommend? Thanks!
Paint the Kitchen Red
Mahry, I’m sorry you’ve been having issues with the recipe. I don’t know if it’s the type of rice you’re using or maybe the meat is releasing liquid. If the meat is frozen, let it thaw completely and maybe even dry it with a paper towel. The flavor is being affected by the dilution of spices due to the excess liquid. I would try and reduce the quantity of liquid in the recipe by maybe 1/4 cup total (milk and yogurt) and see how that goes.