Instant Pot Lamb & Rice Casserole (Lamb Dum Biryani

Name: Instant Pot Lamb & Rice Casserole (Lamb Dum Biryani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rice and lamb; 1 cup basmati rice; 1/2 cup plain Greek yogurt; 1/2 cup minced yellow onion; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1 serrano chile, seeded, if desired, and minced; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; 2 teaspoons garam masla, recipe follows; 1 teaspoon salt; 1 teaspoon ground turmeric; 1/4 to 1 teaspoons cayenne pepper; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 pound lamb shoulder or leg, trimmed and cut into bite-size cubes; 1 cup water; For the garnish; 1 yellow onion, thinly sliced; 1 teaspoon vegetable oil; 1/4 teaspoon salt; 1/2 cup fresh cilantro; Garam masala; 2 tablespoons coriander seeds; 1 teaspoon cumin seeds; 1/2 teaspoon whole cloves; 1/2 teaspoon cardamom seeds (from green/white pods); 2 dried bay leaves; 3 dried red chiles, or

Servings: persons

Rice and lamb
1 cup basmati rice
1/2 cup plain Greek yogurt
1/2 cup minced yellow onion
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 serrano chile, seeded, if desired, and minced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons garam masla, recipe follows
1 teaspoon salt
1 teaspoon ground turmeric
1/4 to 1 teaspoons cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound lamb shoulder or leg, trimmed and cut into bite-size cubes
1 cup water
For the garnish
1 yellow onion, thinly sliced
1 teaspoon vegetable oil
1/4 teaspoon salt
1/2 cup fresh cilantro
Garam masala
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds (from green/white pods)
2 dried bay leaves
3 dried red chiles, or
1/2 teaspoon cayenne pepper or red pepper flakes
1 (2-inch) piece Indian cinnamon (cassia bark), or 1/2 teaspoon ground cinnamon

1
For the rice and lamb: Place the rice in a colander and rinse under cool running water; set aside to soften and absorb some of the water.
2
In a large bowl, combine the yogurt, minced onion, cilantro, mint, chile, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, and cloves. Whisk to combine. Add the lamb and toss to coat. Allow the mixture to stand at room temperature for 30 minutes while the rice rests.
3
Meanwhile, prepare the garnish: Preheat the broiler to high. Line a rimmed baking sheet with foil.
4
Break the onion slices apart with your fingers and arrange them on the prepared baking sheet. Drizzle with the oil and season with the salt. Toss to combine. Broil the onions for about 15 minutes, stirring only once or twice.
5
In the Instant Pot, arrange the lamb mixture so it covers the bottom of the pot. Carefully spread the rice all over the meat in a uniform layer. Carefully pour the water over the rice, gently pushing down on the rice until it's submerged in the water. (Do not mix the lamb and rice together.)
6
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. (This part is important, as it approximates the traditional steam cooking process.)
7
Serve topped with the browned onion garnish and the cilantro.
8
In a clean coffee grinder or spice grinder, combine all the ingredients. Grind, shaking the grinder gently as you go so all the seeds and bits get into the blades, until the mixture has the consistency of a moderately fine powder.
9
Unplug the grinder and turn it upside down. (You want all the spice mixture to collect in the lid so you can easily scoop it out without cutting yourself playing about the blades.)
10
Store in an airtight container in a cool, dark place for up to a month. Shake or stir before using.

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: Rice and lamb, 1 cup basmati rice, 1/2 cup plain Greek yogurt, 1/2 cup minced yellow onion, and more.

Yes, Instant Pot Lamb & Rice Casserole (Lamb Dum Biryani) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot Lamb & Rice Casserole (Lamb Dum Biryani)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions