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Pressure Cooker Lamb Biryani

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For cooking Australian Lamb
1 Kg Australian Lamb with bone
1 teaspoon Salt
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1/2 tsp Turmeric powder
For the biryani
1 cup Basmati rice (250 ml)
2 tablespoon Peanut oil
1 stick Cinnamon
2 Cardamom
2 Cloves
1 medium Onion, sliced
1 medium Tomatoes, chopped
8 cloves Garlic
1 Bay leaf
1 inch piece Ginger
3 Green chilies, slit
1/4 cup Plain yogurt
10 Mint leaves, coarsely chopped
5 Sprigs coriander leaves, coarsely chopped
Juice of half a lemon


1 Soak the rice in water before starting to cook. Set aside.
2 Take a pressure cooker and add in the lamb pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside.
3 Heat oil in a pressure pan and add in the spices - cinnamon, cloves and cardamom. Add in the onions and sauté until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Sauté the mixture until streaks of oil appear on the top.
4 Drain the rice and add it to the pan. Add in the lamb pieces. Add in the coriander leaves, mint leaves and juice of a lemon. Add in the water and the lamb liquid (1.5 cups in total)
5 Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Lamb Biryani hot.