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A close view of lamb biryani with saffron rice, onions, and mint.

One-Pot Lamb Biryani

Instant Pot lamb biryani is a one-pot meal with tender lamb, fragrant basmati rice, and warm spices in every bite. It is rich, comforting, and full of flavor, just like classic biryani, but much easier to make.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Author: Shilpa

Equipment

  • Instant Pot (6-quart or 8-quart)
  • Mixing bowls
  • Fine mesh strainer

Ingredients

For the Lamb Marinade

For the Onions and Base

Everything Else

  • 2 cups basmati rice rinsed and soaked 20 minutes
  • 1¾ cups water
  • ½ cup cilantro chopped
  • ½ cup mint leaves chopped
  • ½ teaspoon ground cardamom
  • ½ teaspoon saffron
  • ¼ cup milk warmed to soak the saffron

Instructions

  • In a large bowl, combine yogurt, ginger garlic paste, Kashmiri chili powder, turmeric, cumin, coriander, garam masala, and salt. Add the lamb and coat evenly. Set aside while preparing the onions, or refrigerate up to overnight.
  • Select Sauté on the Instant Pot and heat the ghee. Add bay leaf, cinnamon stick, cardamom, and cloves. Let them sizzle for a few seconds. Add sliced onions and cook until deep golden brown. Remove half the onions for garnish and leave the rest in the pot.
  • Add marinated lamb to the pot along with garam masala and salt. Sauté for 3 to 4 minutes to combine everything.
  • Spread the lamb mixture into an even layer. Spread the cilantro and mint on the lamb. Add the soaked, drained basmati rice on top without stirring. Pour 1¾ cups of water gently over the rice. Add saffron milk.
  • Secure the lid. Cook on Manual High Pressure for 6 minutes. Allow natural pressure release. Do not do a quick release.
  • Open the lid and allow the biryani to rest for 5 minutes. Gently scoop from the sides to lift the rice and meat together. Do not fluff.
  • Top with the reserved browned onions. Serve warm with raita and sliced onions.

Notes

  • Lamb shoulder gives the best texture for biryani.
  • Kashmiri chili powder adds color without strong heat.
  • Soaking basmati rice ensures long, separate grains.
  • Natural release is essential for a correct rice texture.

Nutrition

Calories: 451kcal | Carbohydrates: 59g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 71mg | Sodium: 871mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 5mg | Calcium: 129mg | Iron: 3mg
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