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    Home » Instant Pot

    Best Instant Pot Biryani with Lamb

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Jan 28, 2018 | Updated: Jul 28, 2021 | Author: Paint the Kitchen Red | 72 Comments

    JUMP TO RECIPE
    Instant Pot Lamb Biryani Pinterest pin - in brass bowl topped with cilantro - Paint the Kitchen Red

    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).


    Instant Pot Biryani with Lamb portrait image with 3 brass bowls on blue table - Paint the Kitchen Red
    Many cultures around the world have a version of a rice and meat dish.  Biryani (pronounced ‘bir-yah-nee’) is the Indian version of paella, jambalaya, or arroz con pollo i.e. meat, seafood, or vegetables cooked with rice.
    In my opinion, biryani is one of the most delicious dishes to come from the Indian subcontinent!  And it’s one of my favorite dishes; it’s an aromatic one-pot meal that delivers a feast in every bite.
    My mother-in-law Grace makes the most delicious biryani.  I recently shared her delicious and authentic vindaloo recipe.  Her biryani is something that’s made for special occasions because it requires hands-on time, and it cooks slowly on low heat in the oven or on the stovetop.
    I’ve streamlined the recipe to adapt it to the Instant Pot, and made it much easier, quicker, and simpler.  In the process, my husband and kids have had to eat a LOT of biryani, waiting for me to perfect the recipe!
    How biryani originated in India is up for debate.  It may have come from Persia via the Mughal conquerors of India, or its origin could be South India (specifically Kerala, the state my family is from), where Arab traders introduced it.   Whatever the origins, I think one thing that we can agree on is that biryani is delicious!
    Different regions of India have different recipes for biryani.  Some recipes have potatoes.  Some biryanis are topped with boiled eggs.  Rice and meat can be cooked separately.  There are vegetarian biryani and fish biryani recipes.  Some are spicier than others.
    You can add green chilies.  Or grated coconut.  Some biryanis are made without yogurt.  Some biryanis are covered with a dough and baked to seal in the flavors.  But essentially, biryani is meat, fish or vegetables layered alternately with rice, and cooked slowly to make a delicious one-pot meal.
    So technically this Instant Pot biryani may not be a true biryani because there is no layering of the basmati rice and meat and it’s not slow cooked.  But that’s not why you’re here.  You want a simplified version of biryani that’s tasty.  So who cares if it’s layered or not, right?
    Now, I know you have to get out your blender, but please don’t let that stop you from trying out this dish.  Just blend, marinate, pressure cook.  Pretty straight-forward and easy.  But, if you don’t want to blend the ingredients, you could just mix the ingredients together.  Be sure to finely chop the ginger, garlic, cilantro, and mint, since they won’t be blended.

    Click Below to Check out all my Indian Recipes!Indian Recipes Category Paint the Kitchen Red

    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.

    GO DIRECTLY TO RECIPE

    Instant Pot Biryani with Lamb Ingredients

    Instant Pot Biryani with Lamb Ingredients for marinade - Paint the Kitchen Red Instant Pot Biryani with Lamb Ingredients 2 - Paint the Kitchen Red

    Instant Pot Biryani with Lamb Step-by-Step Instructions

    Instant Pot Biryani with Lamb Instructions collage - blend ingredients for lamb marinade - Paint the Kitchen Red

    • 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).

    Instant Pot Biryani with Lamb Instructions collage - add cilantro to marinade, blend more and marinate lamb - Paint the Kitchen Red

    • 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 Ultra Duo Saute Function - Paint the Kitchen Red

    • Instant Pot DUO:  Select the ‘Saute’ function.
    • Instant Pot ULTRA:  Select the ‘Saute’ function and press ‘Start’.

    Instant Pot Biryani with Lamb Instructions collage - stages of frying onions 1- Paint the Kitchen Red

    • 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.

    Instant Pot Biryani with Lamb Instructions collage - stages of frying onions 3 - Paint the Kitchen Red

    • 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.

    Instant Pot Biryani with Lamb Instructions collage - fry raisins and cashews- Paint the Kitchen Red

    • 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.

    Instant Pot Biryani with Lamb Instructions collage - add fried onions and lamb marinade - Paint the Kitchen Red

    • 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 Manual mode 12 minutes - Paint the Kitchen Red

    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 12 minutes - Paint the Kitchen Red

    Instant Pot ULTRA Pressure Cook:

    • Close the lid.
    • Select Pressure Cook mode and adjust time to 12 minutes (00:12).
    • Press ‘Start’.

    Instant Pot Duo Pressure Cooking - Paint the Kitchen Red Instant Pot Ultra pressure cooking - Paint the Kitchen Red

    • 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 release steam and open- Paint the Kitchen RedInstant 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 Release Steam and Open - Paint the Kitchen Red

    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.

    Instant Pot Biryani with Lamb Instructions collage - cooked lamb, add rice and cover with gravy - Paint the Kitchen Red

    • 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 Manual mode 5 minutes - Paint the Kitchen Red

    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 5 minutes - Paint the Kitchen Red

    Instant Pot ULTRA Pressure Cook:

    • Close the lid.
    • Select Pressure Cook mode and adjust time to 5 minutes (00:5).
    • Press ‘Start’.

    Instant Pot Duo Pressure Cooking - Paint the Kitchen Red Instant Pot Ultra pressure cooking - Paint the Kitchen Red

    • 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.

    Instant Pot 10 minute Natural Release (NPR) Paint the Kitchen Red

    • 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.

    Instant Pot Biryani with Lamb Instructions collage - cooked biryani, stirred and garnished - Paint the Kitchen Red

    • 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 landscape with 2 brass bowls on blue table - Paint the Kitchen Red

    Instant Pot Biryani with Lamb

    Instant Pot Lamb Biryani is an aromatic one-pot dish made with basmati rice and lamb.  Flavored with complex spices, it is topped with caramelized onions, raisins, and nuts.  One of my favorite recipes, it's the pressure cooker version of a family recipe for biryani.  A feast in every bite!
    4.39 from 13 votes
    PRINT PIN RATE
    Prep Time: 15 minutes
    Cook Time: 1 hour 35 minutes
    Total Time: 1 hour 50 minutes
    Servings: 6 servings
    Calories: 858
    Author: Paint the Kitchen Red

    Equipment

    • Instant Pot
    • Slotted Spoon
    • Medium Bowl

    Ingredients
      

    • 1 cup milk
    • 1 cup plain yogurt
    • 1/2 tsp turmeric powder
    • 1 1/2 Tbsp biryani spice prepared 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
    • 1/4 cup cilantro chopped
    • 1 tsp mint chopped

    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.
    • Heat the Instant Pot in Saute mode, and add oil or ghee to the Instant Pot inner pot when it’s hot.
    • 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 on High Pressure.
    • Do a Quick Release (QR) and open the lid.   [Read More: The Different Pressure Release Methods]
    • 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.
    • 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

    Serving: 1 serving | Calories: 858 kcal | Carbohydrates: 80 g | Protein: 42 g | Fat: 39 g | Saturated Fat: 14 g | Polyunsaturated Fat: 22 g | Cholesterol: 2 mg | Sodium: 1058 mg | Fiber: 3 g | Sugar: 20 g
    Course Main Dishes
    Cuisine Indian
    Main Ingredient lamb
    Have you made this recipe? I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed or #PaintTheKitchenRed!

    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    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!

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    Reader Interactions

    Comments

    1. Allison

      August 27, 2021 at 7:57 pm

      So I would like to make this but couldn’t find any lamb available where I live. Can I use stew beef? If so would that change the cooking time at all?

      Reply
      • Paint the Kitchen Red

        August 31, 2021 at 1:43 pm

        Yes, you can use stew beef and keep the same cooking time.

        Reply
    2. Rajesh

      August 10, 2021 at 4:23 pm

      Hi,
      The biggest blunder on this recipe is when and how much water need to be added isn’t clear and that messes up the recipe for some,
      I understand you mentioned it clearly but still I have to read your recipe 3-4 times to see how much quantity and when to add water, as an inexperienced person like me who follows step by step by checking the instruction and cooking its difficult to catch up on that water. anyways thanks for the recipe.
      Note: if you have made this recipe many times then you know without any instruction how to cook but for newbie no it doesn’t work out like that and you’re sharing on a platform to reach out to many people and yet your instructions seems little complicated and not clear as they should have been.im not making any bad remarks just a suggestion to make this recipe to understand clear for many out there.
      Thanks

      Reply
      • Paint the Kitchen Red

        August 10, 2021 at 4:37 pm

        Hi Rajesh – I appreciate your comment and will look at it with fresh eyes. Maybe even get one of my kids to make it. Thanks for the feedback – it’s very important to me that my readers find my recipes easy to follow.

        Reply
    3. Hamidha

      March 15, 2021 at 3:46 pm

      Doesnt deserve a star. The recipie is way off on rice-water ratio. Messed up a bday dinner.

      Reply
      • Paint the Kitchen Red

        March 15, 2021 at 4:13 pm

        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.

        Reply
      • Monica

        May 13, 2021 at 6:32 pm

        4 stars
        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.

        Reply
        • Paint the Kitchen Red

          May 18, 2021 at 9:38 am

          I’m glad to hear that you were able to make it and enjoy it.

          Reply
    4. Mary Beth

      January 30, 2021 at 12:42 am

      5 stars
      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.

      Reply
      • Paint the Kitchen Red

        January 30, 2021 at 3:18 pm

        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 🙂

        Reply
        • Mary Beth

          February 01, 2021 at 2:06 am

          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!

          Reply
          • Paint the Kitchen Red

            February 01, 2021 at 11:19 am

            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.

            Reply
    5. Ashi

      December 28, 2020 at 4:33 pm

      3 stars
      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 🙁

      Reply
      • Paint the Kitchen Red

        December 29, 2020 at 8:55 am

        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.

        Reply
    6. Prasoon

      November 28, 2020 at 4:36 am

      Hi , could you please tell ,what is level of pressure for duo. There are 2 options normal and high.
      Thanks

      Reply
      • Paint the Kitchen Red

        November 28, 2020 at 8:53 am

        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

        Reply
    7. Jackie

      October 24, 2020 at 7:53 pm

      5 stars
      I loved this did in my Breville FSP didn’t need full 10 mins for rice so next time only 7 mins. Great flavour

      Reply
      • Paint the Kitchen Red

        October 26, 2020 at 2:57 pm

        Thanks, Jackie, for your comment – I’m thrilled you liked the recipe!

        Reply
    8. Mahry

      October 02, 2020 at 9:20 pm

      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!

      Reply
      • Paint the Kitchen Red

        October 05, 2020 at 10:58 am

        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.

        Reply
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