Instant pot biryani is a meal I usually make after a long day of work. It’s not quick but it’s easier, just put everything together let it cook and once meat is tender add in rice and you’ll get the most delicious meal. I like to call it biryani because I used biryani masala but it’s just meat and rice has nothing to do with the traditional style biryani.
What goes into Instant Pot biryani
Meat
I used two lamb shanks cut into three pieces each. You can use whole lamb shanks, but I like smaller pieces as they are faster to cook. This biryani can be made with any kind of meat, whether it’s goat, lamb, or beef. You can even try making it with chicken. For boneless chicken, you just have to cook it on sauté mode for 7-8 minutes, but if you are cooking the whole chicken cut into pieces, then pressure cook for 7-8 minutes.
Spices
For spices all you need is the biryani masala, cumin seeds, and salt. If your biryani masala already has salt, then you don’t need to add any extra; just taste test and adjust it after adding rice. The biryani masala I used didn’t have any salt in it, so I used 1 tsp of salt per cup of rice.
Ginger and garlic paste
My desi cooking is incomplete without some ginger and garlic. I usually make my own ginger and garlic paste and freeze it. I used about 1 tbsp of ginger and garlic paste.
Water ratio
For instant pot rice, I never soak rice, only rinse it before adding it to the pot. My ratio for instant pot rice is always 1.25 cups of water for every cup of rice.
Onion and tomatoes
I also used one medium-sized onion cut into thin slices and a large tomato. If you want to use fried onions, then you can also use them; regular onion will work as well.
Must Try Recipes
- Chicken Biryani for Beginners
- Easy Sindhi Biryani with Potatoes
- Chicken Biryani for 20 people
- Instant Pot Pulao
- Instant Pot Yellow Rice
How to serve rice
I usually make a quick onion and tomato salad, and green chutney to go along with the biryani. I have so many chutney recipes; you can check them out. Sometimes, when I don’t want to make two separate sides, I make this raita, which is a yogurt-based side dish.
How to store any leftover Iinstant Pot biryani
Once your biryani is cooked, you can leave it in the instant pot if you are planning on serving it within a few hours so it can stay warm, but if you are planning to serve it later, take it out and reheat it once needed. To store any leftovers, you need to bring it down to room temperature, then store it in airtight containers for up to 4-5 days.
Instant Pot Biryani
Equipment
Ingredients
- 2.2 lbs lamb or goat or beef
spices
- 2.5 tsp salt if your biryani masala has salt then don't use any
- 1 tsp cumin seeds
- 3 tbsp biryani masala
- 1 large tomato
- 1 tbsp ginger and garlic paste
- 1 medium onion
- 2.5 cups long grain basmati rice
- 3.25 cups water
- 1/2 cup oil
Instructions
- Turn on the Instant Pot on saute mode. Add oil, and then lamb pieces. Cook for about five minutes, then add ginger garlic, salt (if using any), cumin seeds, biryani masala, onion, and chopped tomatoes. Cook for about another 5 minutes.
- Then add 3.25 cups of water and pressure cook for 30 minutes.
- After 30 minutes, release the pressure and add washed rice (No need to soak the rice).
- Mix and pressure cook the rice. If your Instant Pot has rice settings, then cook on rice settings on the pre-set time. Release the pressure and rice is ready to enjoy.