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Pressure Cooker Lamb Biryani
Your pressure cooker can do amazing things, and this recipe is the proof! The traditional curry spices in this dish make the flavor warm and inviting, and the easy ingredients make it simple to throw together. Save this for your next sit-down family dinner!
Active Time: 15 Min.
Total Time: 2 Hr.
Servings: 6-8
Ingredients
For the lamb marinade:- 1 cup plain yogurt, plus more for serving
- 4 garlic cloves, grated
- 1 Tbsp freshly grated ginger
- 2 Tbsp Plochman’s Spicy Brown Mustard
- 2 tsp biryani masala
- 2 tsp kosher salt
- 2 tsp chili powder
- 2 lbs lamb stew meat, diced into 1 to 2” pieces
- 1 red onion, thinly sliced, divided
- 1 Tbsp ghee or neutral oil
- 2 ½ cups basmati rice
- ¼ cup coconut milk
- Pinch saffron
- 4 bay leaves
- 8 cardamom pods
- 1 cinnamon stick
- 2 cups chicken stock
- Chopped cilantro, for garnish
Directions
- To make the lamb marinade: In a medium bowl, stir together the yogurt, garlic, ginger, Plochman’s Spicy Brown Mustard, biryani masala, salt, and chili powder. Add the lamb and half of the sliced onion; toss to coat. Cover and let marinate in the refrigerator for 1 hour and up to overnight.
- To make the biryani, heat an Instant Pot® on the saute setting. Melt the ghee, add the marinated lamb, and stir to coat. Cover and pressure cook on high for 30 minutes, then do a quick pressure release.
- Meanwhile, place the rice in a medium bowl and cover with cool water. Let soak for 30 minutes, then strain.
- In a small heatproof bowl, warm the coconut milk in the microwave for 30 seconds to 1 minute. Add the saffron and let bloom for 30 minutes.
- Once the lamb is cooked, add the rice, remaining red onion, bay leaves, cardamom pods, cinnamon stick, saffron milk, and chicken stock.
- Cook on the rice setting for 8 minutes, then let the pressure release naturally. Fluff and mix the biryani and serve with a drizzle of yogurt, a sprinkle of cilantro, and extra red onions.
Recipe adapted from: Marion’s Kitchen
