Instant Pot Lamb Biryani
Tender lamb marinated in yogurt and spices, cooked together with basmati rice in a single pot for an authentic dum biryani.
Ingredients
Method
Completed steps 0
Rinse the basmati rice under cold water and set aside to soften slightly.
Combine yogurt, minced onion, cilantro, mint, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, cloves, and serrano pepper in a bowl.
Add lamb cubes to the marinade and stir to coat evenly. Let sit for 30 minutes.
While the lamb marinates, preheat the oven to broil. Line a baking sheet with foil, spread the sliced onions over it, sprinkle with salt and oil, and toss to coat. Broil for about 15 minutes, stirring once or twice, until deeply browned. Set aside.
Spread the marinated lamb with all its yogurt mixture across the bottom of the Instant Pot inner liner in an even layer.
Distribute the rinsed rice evenly over the lamb without stirring the two together.
Pour the 1 cup water over the rice and gently press it down until submerged. Keep the lamb and rice layers separate.
Seal the lid and set to high pressure for 6 minutes. When done, allow pressure to release naturally (do not quick-release). This slow steam release mimics traditional dum cooking.
Open the pot and top with the reserved browned onions and fresh chopped cilantro before serving.
Notes
Use aged Indian basmati rice rather than American varieties for the best texture and fragrance in this dish.
Natural pressure release is crucial—it allows the biryani to finish cooking gently and the rice to absorb the lamb's flavors.
Make the browned onions ahead of time and store at room temperature to streamline prep.
Calories: 241 kcal · Carbs: 29 g · Protein: 18 g · Fat: 5 g · Sodium: 734 mg · Fiber: 1 g · Sugar: 1 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.