Per serving · Approximate values estimated by AI
Quick Lamb Biryani (Pressure Cooker)
70% authentic · Indian
A simplified and faster version of lamb biryani, utilizing a pressure cooker to significantly reduce cooking time while retaining much of the classic flavor.
Ingredients
- Lamb, cubed400g
- Basmati rice250g
- Onions, sliced1 large
- Tomatoes, chopped1 medium
- Ginger-garlic paste1 tbsp
- Yogurt100g
- Biryani masala powder2 tbsp
- Ghee or oil3 tbsp
- Mint leaves2 tbsp, chopped
- Cilantro leaves2 tbsp, chopped
- Water1.5 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Wash and soak basmati rice for 20 minutes. Drain.
- 2
Heat ghee/oil in a pressure cooker. Sauté sliced onions until golden.
- 3
Add lamb cubes and brown them. Stir in ginger-garlic paste and chopped tomatoes. Cook for 2-3 minutes.
- 4
Add yogurt, biryani masala powder, chopped mint and cilantro, salt, and pepper. Mix well.
- 5
Add the drained basmati rice and 1.5 cups of water. Stir gently.
- 6
Close the pressure cooker and cook on high heat until the first whistle. Then, reduce heat to low and cook for 10-12 minutes.
- 7
Let the pressure release naturally. Open the cooker, fluff the biryani with a fork, and serve.
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