Pressure Cooker Lamb Biryani
Tender spiced lamb and fragrant basmati rice layered and cooked together in the pressure cooker for a rich, aromatic biryani in a fraction of the usual time.
Ingredients
- 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
- 1.5 cups basmati rice, rinsed, soaked 20 min
- 1/2 cup plain whole-milk yogurt
- 1 large yellow onion, thinly sliced
- 4 cloves garlic cloves, minced
- 2 tsp fresh ginger, grated
- 3 tbsp ghee (or unsalted butter)
- 2 tbsp biryani masala spice blend
- 1/2 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1.5 tsp kosher salt
- 2 cups low-sodium chicken stock (or water)
- 1 batch whole spices (2 bay leaves, 4 cloves, 1 cinnamon stick, 4 cardamom pods)
- 1/4 tsp saffron threads, steeped in 2 tbsp warm milk
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup crispy fried onions (store-bought)
Instructions
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1
In a bowl, combine 2 lbs bone-in lamb shoulder, cut into 2-inch pieces with 1/2 cup plain whole-milk yogurt, half the 2 tbsp biryani masala spice blend, 1/2 tsp ground turmeric, 1/2 tsp cayenne pepper, and half the 1.5 tsp kosher salt. Marinate for at least 20 minutes (or up to overnight).
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2
Set the pressure cooker to Saute mode. Melt 3 tbsp ghee (or unsalted butter) and fry 1 large thinly sliced yellow onion until deep golden brown, 10 to 12 minutes. Remove half the onion and set aside.
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3
Add 4 cloves minced garlic cloves, 2 tsp grated fresh ginger, and whole spices (2 bay leaves, 4 cloves, 1 cinnamon stick, 4 cardamom pods) to the pot. Stir for 1 minute until fragrant.
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4
Add the marinated lamb and sear until browned on all sides, about 5 minutes. Stir in the remaining biryani masala spice blend and cook 1 minute more.
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5
Pour in 2 cups low-sodium chicken stock (or water) and stir to deglaze the bottom of the pot. Seal and pressure cook on High for 15 minutes, then quick-release the pressure.
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6
Drain the soaked 1.5 cups basmati rice and layer it evenly over the lamb. Do not stir. Pour the steeped in 2 tbsp warm milk saffron threads over the rice. Seal and pressure cook on High for 6 minutes, then natural-release for 10 minutes before opening.
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7
Check that the lamb has reached an internal temperature of 145 degrees F (63 degrees C). Fluff the rice gently and fold the layers together.
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8
Serve topped with the reserved fried onion, 1/4 cup crispy fried onions (store-bought), and 1/4 cup roughly chopped fresh cilantro leaves.