How to Make Lamb Biryani in an Instant Pot

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Over the years, Chicken biryani has gotten its spotlight and fame for quick cooking time and of course the love for chicken.

But only OGs know the lamb biryani reigns supremacy over all biryanis in the biryani realm.

Using mutton or lamb as the choice of protein in biryani adds more depth in taste and presentation.

It has been an unspoken tradition in desi households to cook biryani every Sunday just like daal chawal every Friday. These are some of the nostalgic things we can’t shrug off no matter where we are on the globe.

I am all in for taking the tradition along, but I hate the part where I have to cook for hours and then do the dishes too.

With time and experience, I learned a hack – make lamb biryani in an instant pot.

It magically reduces the mess in the kitchen and you seem like a very sorted chef. Also, it takes the same amount of time as chicken biryani. *Wink wink*

So, let’s begin the prep work on how to cook lamb biryani like a pro, only using an instant pot.

Lamb Biryani – Comfort Food Done Right

I remember the days, when I woke up on Sundays, without asking my mum, I knew there was biryani for lunch.

Without being asked, I used to prep side salad, and raita to go with biryani. And my brother felt he was a hero for getting chilled coke.

This is around the time when Mum is putting biryani on dum. The smell of saffron, mixed with brown onions and lamb – my oh my!

Fast forward, I want to give the same experience to my child. Only to find,I have to make raita and salad and put beverages to cool in the fridge all by myself.

Anywho, in the hopes of better days in future (someone making raita and side salad), I am going to keep making lamb biryani to create a home away from home for my family.

Why Should You Make Lamb Biryani in an Instant Pot?

Firstly, who likes a cluttered kitchen?

Making lamb biryani in an instant pot makes the whole process so easy. Say no to washing countless dishes, pots, and pans with this easy cooking method.

Altogether, you’re getting the same authentic lamb biryani, cooked in one pot, without a barricade of dishes piling up.

Lamb Biryani – With A Touch of Motherly Love

The following is my mother's secret recipe (not so secret now, is it?!) and undoubtedly, it's going to have you licking your fingers by the end!

Ingredients:

Lamb (chopped in cubes), either from the shoulder or leg – 500 gms
Finely sliced onions – ½ cup
Tomato – 4 tomatoes blended into a paste
Mint, chopped – ¼ cup
Cilantro, chopped – ½ cup
Yoghurt – ½ cup
Ginger garlic paste – 2 tbsp
Garam masala – 2 tsp
Salt – as per need
Turmeric – ½ tsp
Chilli Powder – ½ tbsp
Cardamom – ¼ tsp
Ground cloves – ¼ tsp
Cinnamon Stick – 1 inch piece
Peppercorns – 5-6
Bay Leaf – 1
Cumin Seeds – ½ tbsp
Ground Cumin – ½ tsp
Lemon Juice – 2 Lemons

For Rice:

Basmati Rice – 200g
Salt – ½ tsp
Water – to soak & boil the rice

Instructions:

Marinate the lamb in a bowl with all spices and yoghurt. Mix well to combine and let the lamb sit with spices and yoghurt for a couple of hours. If you can leave it overnight, that would be best.
Wash & rinse the rice. Wash until the water is clear. Leave rice soaked in a big bowl for 20 minutes.
In the instant pot, on sauté mode, fry the onion until golden brown. Scoop some out for garnish and add tomato paste to the pot. Fry until oil separates.
Time to bring in the marinated lamb in the pot and saute. After 5 minutes on sauté mode, cancel the mode. Add two cups of water, close the lid, and keep the valve in sealing mode.
Set the instant pot on pressure cook mode, high pressure for 15 minutes. It is enough time for the lamb to get tender.
After the pressure has been released from the pot, add rice layering it over the meat. Drizzle some saffron water on the top layer, brown onions, green chillies and cilantro. You can also sprinkle some yellow food colour and spread it evenly on the top layer to get the typical Biyani look.
Now set the instant pot on pressure cook mode, high pressure for 5 minutes. When the timer finishes, let the pressure release naturally.
Now it's time to plate the delicious lamb biryani in a nice big dish for the Familia. Sprinkle some more brown onion and cilantro if needed.

Tips and Tricks

My mum had the habit of marinating the meat a day prior. If she was cooking lamb biryani for Sunday lunch, she would marinate the lamb Saturday night while making dinner. I continued the tradition and marinated the meat well in advance. It elevates the flavour to a whole new level.
Sometimes, when I am lazy, I use Shan Bombay Biryani masala. With the magic box, you do not need to add any spices. Also, skip salt in meat, these boxes have adequate salt for the curry.
You can also substitute basmati rice with sela rice. Biryani in sela rice is top-level and very professional.