Imagine a dish that transports you straight to the lavish kitchens of Indian royalty, where every bite tells a story of rich spices and tender, succulent lamb. Our Instant Pot Kacchi Lamb Dum Biryani is not just a meal, it's a gastronomic experience that promises to revolutionize your home cooking with minimal effort and maximum flavor. Get ready to impress your family and friends with this restaurant-quality biryani that comes together effortlessly in your Instant Pot!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 2 pounds lamb, cut into pieces
- 2 cups basmati rice
- 1 onion, sliced
- 1/4 cup yogurt
- 2 tablespoons biryani spice mix
- 2 tablespoons ghee
- Salt to taste
- Fresh mint and cilantro for garnish
Instructions
- Marinate the lamb pieces with yogurt, biryani spice mix, salt, and half of the sliced onions. Let it rest for at least 30 minutes to develop deep flavors.
- Rinse the basmati rice thoroughly and soak in water for 20 minutes. Drain the rice just before cooking.
- Set the Instant Pot to Sauté mode. Add ghee and remaining sliced onions. Caramelize the onions until golden brown and fragrant, about 5-7 minutes.
- Add the marinated lamb to the pot and sauté for 3-4 minutes to seal in the flavors and slightly brown the meat.
- Layer the drained rice evenly over the lamb mixture. Do not mix the rice and meat.
- Add 1 cup of water around the edges of the pot, ensuring the rice is not disturbed.
- Close the Instant Pot lid, set the valve to sealing position, and cook on high pressure for 15 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release.
- Gently fluff the rice and mix with the lamb using a fork to avoid breaking the rice grains.
- Garnish with freshly chopped mint and cilantro before serving hot.
- Serve with raita or a side salad for a complete meal.
Tips
- Marination is key: Allow the lamb to marinate for at least 30 minutes, or even overnight, to ensure deep, penetrating flavors.
- Rice matters: Always use high-quality, long-grain basmati rice and rinse it thoroughly to remove excess starch.
- Layer, don't mix: When adding rice to the lamb, create distinct layers without stirring to preserve the authentic dum biryani texture.
- Natural pressure release: Let the Instant Pot release pressure naturally for the first 10 minutes to help the rice cook perfectly and absorb all the aromatic juices.
- Gentle mixing: When fluffing the biryani, use a light touch with a fork to prevent breaking the delicate rice grains.
- Garnish generously: Fresh mint and cilantro aren't just decoration - they add a burst of freshness that elevates the entire dish.
Nutrition Facts
Calories: 503kcal
Carbohydrates: 18g
Protein: 40g
Fat: 32g
Saturated Fat: 16g
Cholesterol: 82mg
