Pressure Cooker Lamb Biryani

Name: Pressure Cooker Lamb Biryani
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: Indian
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 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)

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.

75 minHardServes 4560 cal/serving

IndianDinnerPressure CookerStandardHigh Protein

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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 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

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).
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.
3

Add 4 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.
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.
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.
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.
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.
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.

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Questions

What internal temperature should Pressure Cooker Lamb Biryani reach?

For Pressure Cooker Lamb Biryani, the target internal temperature is 145 F (about 65 C), given in step 7. A probe thermometer removes the guesswork.

What does deglazing do in Pressure Cooker Lamb Biryani?

Step 5 reads: "Pour in 2 cups low-sodium chicken stock (or water) and stir to deglaze the bottom of the pot." The browned bits stuck to the pan are concentrated flavor. The liquid in step 5 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of saffron in Pressure Cooker Lamb Biryani?

The entry for Pressure Cooker Lamb Biryani calls for 1/4 tsp saffron threads, steeped in 2 tbsp warm milk. In its place: Nothing reproduces the flavor of saffron. A pinch of turmeric supplies the color only.

How hot is Pressure Cooker Lamb Biryani?

Moderately. The heat in Pressure Cooker Lamb Biryani comes from 1/2 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pressure Cooker Lamb Biryani dairy-free?

Yes. The dairy in Pressure Cooker Lamb Biryani is 1/2 cup plain whole-milk yogurt, 3 tbsp ghee (or unsalted butter). Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I start Pressure Cooker Lamb Biryani the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Marinate for at least 20 minutes (or up to overnight)." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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