Lamb and Rice Casserole (Lamb Dum Biryani)


  • 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
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced Garlic
  • 2 tsp garam masala
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1/4 - 1 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 lb lamb shoulder or leg
  • 1 cup Water
  • 1 yellow onion
  • 1 tsp vegetable oil
  • 1/4 tsp salt
  • 1/2 cup fresh cilantro
  • 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.
  • 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.
  • Meanwhile, prepare the garnish: Preheat the broiler to high. Line a rimmed baking sheet with foil.
  • 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.
  • 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.)
  • Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK 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.)
  • Serve topped with the browned onion garnish and the cilantro.
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