Lamb Biryani
Marination Time 2 hours. Total Time 2 hours 40 minutes. Author: Farrukh Aziz.
⏱️ Prep: 10 min🍳 Cook: 30 min
Nutrition
841
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 750 g | Lamb on bone, cut in chunks (for marination) | |
| 0.5 cup | 120 ml | Yogurt, thick (for marination) |
| 2 tsp | 10 ml | Garlic paste (for marination) |
| 2 tsp | 10 ml | Ginger paste (for marination) |
| 2 tsp | 10 ml | Lemon juice (for marination) |
| — | Salt to taste (for marination) | |
| 3 cups (600 g) | Long grain basmati rice | |
| 2 | Onions, medium sized, sliced | |
| 2 | Tomatoes, medium sized, sliced | |
| 2.5 | Green chilies, slit or chopped | |
| 3 tbsp | 45 ml | Mint leaves, finely chopped |
| 3 tbsp | 45 ml | Coriander leaves, finely chopped |
| 0.25 cup | 60 ml | Birista or caramelised onions |
| — | Salt to taste | |
| 5 tbsp | 75 ml | Oil or ghee or a mix of both |
| 3 cups | 720 ml | Water |
| — | Few strands of saffron soaked in 2 tbsp of milk or water | |
| 2 tsp | 10 ml | Red chilli powder |
| 2 tsp | 10 ml | Coriander powder |
| 0.75 tsp | 3.8 ml | Turmeric powder |
| 1 tsp | 5 ml | Cumin powder |
| 1.5 tsp | 7.5 ml | Garam masala powder |
| 1.5 tsp | 7.5 ml | Cumin seeds |
| 3.5 | Green cardamom | |
| 4.5 | Cloves | |
| 7 | Black peppercorns | |
| 1.5 inch | Cinnamon stick | |
| 2 | Bay leaves | |
| 2 | Star anise |
Instructions
- Clean and wash the meat well. Strain the water completely and add it into a bowl.
- Add ginger paste, garlic paste, curd, salt and lemon juice.
- Mix well, cover and allow it marinate for at least an hour or two under refrigeration.
- Once the meat is ready to cook. Clean, wash and soak rice for 15 minutes. Now, switch on the IP and place the steel insert.
- On sauté mode, heat oil or ghee or a mix of both.
- Add cumin seeds and allow it to crackle. Then add bay leaves, cinnamon sticks, green cardamom, star anise, cloves, black peppercorns and fry for few seconds.
- Add sliced onions and sauté until soft and pink.
- Then, add sliced tomatoes and sauté for a minute until soft.
- Add marinated meat and sauté for 2 minutes.
- Then, add Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, green chilies and garam masala powder. Sauté for a minute.
- Add half cup of water and mix.
- Close the pot with lid, sealing the pressure valve and manual/pressure cook on high for 15 minutes.
- Once the IP beeps, allow the natural release of pressure for 5-7 minutes and then do quick release.
- Top the cooked meat with caramelised onions or golden fried onions, saffron soaked, chopped mint and coriander leaves.
- Layer the rice and spread evenly. Add remaining 2.5 cups of water from the sides and add some more salt.
- Cover the lid of the pot with valve in sealing position and manual/pressure cook on Low for 6 minutes.
- After IP beeps, quick release the pressure, open the pot lid, cover the pot with IP glass lid or any fitting lid and allow it to rest for 5 minutes.
- Gently, fluff up the rice with fork or spatula. Dish out and serve with raita of your choice.
Notes:
- Modify the spices as per your preference. Increase or decrease the amount of chilies accordingly.
- You can make this delicious one pot biryani using goat meat as well as beef chunks. Only the cooking time with beef will increase.
- Ensure the rice is covered with water before you close the lid of the pot.
- Before adding the rice, ensure to deglaze the pot to avoid 'Burn' signal.
- This recipe was made using Instant Pot Duo60 6 qt. I prefer cooking rice recipes on low pressure as it avoids giving 'Burn' message when cooked on high pressure in newer IP models. Low pressure rice cooking gives me perfect cooked rice with every grain separated each time. You can follow the 'High' or 'Low' pressure cooking as per the model of IP you own.