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).

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!

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 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.

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.

You might also like to try:



