LAMB BIRYANI IN INSTANT POT (DUM STYLE)

Biryani is one of the most popular and elegant dishes from India. It was brought in by the Mughals and over the years has evolved and changed and there are different styles of biryani in different parts of India. It’s a meal in itself – a combination of rice and meat in one dish, sometimes with added potatoes and boiled eggs (Kolkata style).

It is also one of the most difficult and complicated dishes to make at home. A good biryani takes a very long time and multiple steps to cook. In the past I would marinate the meat overnight, semi-cook the rice and meat, before layering it, sealing the lid and then cooking in an oven. That’s how most home cooks still make it, but with the Instant Pot, it has now become so easy and quick that it can easily be prepared for an elegant weeknight dinner in a short time. I have made lamb, chicken and goat biryani in the Instant Pot many times now and have perfected the recipe.

Here is the recipe for lamb biryani. I will post a chicken biryani recipe in the Instant Pot soon.

Ingredients:

1.5 lbs boneless lamb leg, fat trimmed and cut into 2” cubes.

(You can substitute lamb with a good cut of boneless beef)

Marinade:

1 cup minced red onion

½ cup cilantro

¼ cup fresh mint

1” ginger (1 tbsp)

2 -3 garlic cloves (1 tbsp)

1 chopped green chili

Mix and chop together in a food processor 

In a large bowl add:

¾ cup Greek yogurt

2 tsp Garam masala

1 tsp kosher salt

1 tsp turmeric powder

¼ tsp cayenne pepper

¼ tsp ground cardamom

¼ tsp ground cinnamon

⅛ tsp ground cloves

(You can substitute just ground cinnamon if you don’t have the others)

1 tsp dried Fenugreek leaves (Kasuri methi) – optional

Add the meat and mix to coat thoroughly.

Mariante for a minimum of 30 minutes to up to overnight.

½ tsp saffron

1-2  tbsp milk

1 cup basmati rice

1 red onion thinly sliced

Kosher salt to taste

Peanut oil

Method:

Wash the rice several times in cold water, drain and set aside.

Add the saffron to warm milk and stir.

Sprinkle the thinly sliced onions with salt to taste and toss with peanut oil. Place the onions in a single layer over foil in a toaster oven or regular oven and broil for 10-15 minutes till browned. 

Place the marinated lamb in the bottom of the Instant Pot and spread evenly. 

Add the rice in a single layer on top, taking care to spread it as evenly as possible.

Add the saffron/milk over the rice, adding a few drops at a time and spreading it around.

Add 1 cup water.

Close the lid.

Pressure cook on high for 7 minutes.

Let the pressure release naturally.

Add 1 tsp of melted ghee, spreading it evenly over the top.

Serve warm, topped with the browned onions and fresh chopped cilantro.

Serve with a cucumber raita.

Easy Cucumber Raita:

Peel and chop 1 English cucumber into bite-size pieces.

Beat 1 cup yogurt in a bowl until liquid.

Add 1 tsp salt, ½ tsp sugar and ½ tsp cayenne chili powder.

Add the cucumber and toss.

You can also add chopped mint and cilantro (optional).