Instant-Pot Lamb Biryani
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Category
Biryani
Cuisine
Indian
Biryani is a celebration of all that is great about Indian food... the heady aromas, the vibrant colors, the fluffy rice and those addictive curry flavours. Traditional Biryani can take hours to make, this instant-pot or one-pot version is the perfect balance of home cooking and quick dinners after a long day. Great with Vegatables, Chicken and Seafood. Each packet makes 6 servings and is vegan friendly.
Using our Instant-Pot Lamb Biryani Mix you now have our family favorite in 60 minutes.
Ingredients
- Step 1: Start by Marinating Lamb
- · 1 packet Biryani Spice blend (included)
- · 2 tbsp ginger minced
- · 2 tbsp garlic minced
- · 1 tbsp serrano minced (adjust to taste)
- · ¼ cup mint leaves
- · ¼ cup chopped cilantro
- · 2 tbsp lemon juice
- · ½ cup plain yogurt
- · 1 ½ - 2 lbs Lamb cut into 1 ½ - 2 inch pieces
- -To marinate Lamb, mix all items listed above until coated evenly. Keep in the refrigerator for at least 30 minutes and up to 24 hours.
- Step 2: Soak Rice and Lentils
- · 1 packet Basmati Rice & Beluga Lentil mix (included)
- -Wash then soak the rice and lentil mix in cold water and set aside. (Soak 30 minutes for best results)
Directions
- Step 3: Ready to start cooking!
- · ¼ cup ghee (or substitute with butter or oil)
- · 1 large yellow onion thinly sliced
- · 1 packet Himalayan Salt and Saffron (included)
- · 1 ½ cup water (divided ½ cup and 1 cup)
- -Turn the Instant Pot to Sauté (Hi). Once hot add ghee and thinly sliced onions. Cook stirring frequently for 10 mins or until the onions are golden brown and caramelized.
- -Add half of the marinated lamb and the liquid from the marinade. Press Cancel to stop heat. Mix well, deglazing the pot with a spatula to take out all the browning of the pot from sautéing the onions. Once all the browning on the pot is completely removed, stir in the remaining lamb.
- - Turn on Sauté (low) mode and cook for 3 to 4 minutes. Then stir in ½ cup water, close the Instant Pot, turn pressure valve to sealing and select Meat/Stew mode. Once the timer is done, turn pressure valve to venting. Carefully open lid after all pressure is released.
- -(optional) If you used a fatty cut you should skim the access oil from the top.
- -Scrape the bottom of the pot to make sure there is no food sticking to the bottom.
- -Drain the rice & lentils and gently pour over the lamb. Add salt and saffron packet and remainder cup of water. Then gently stir remainder water and top layer of rice (avoid stirring bottom layers of lamb). Close the Instant Pot and turn pressure valve to sealing. Select Rice mode, keep warm mode off if it turns on. Once the timer is done wait 10 minutes then turn valve to venting.
- -Open the Instant Pot once the pressure has all released. Gently fluff the rice with the lamb on the bottom of the pan. Using a silicone spatula or fork to gently mix will also prevent the rice grains from breaking.
Recipe Note
Garnish with cilantro and serve with Raita.
