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Pressure Cooker Lamb Biryani

Serves 4
Preparation Time 15 minutes
Cooking Time 30 minutes


For cooking Australian Lamb
1 KgAustralian Lamb with bone
1 teaspoonSalt
1 teaspoonRed chili powder
1 teaspoonCoriander powder
½ teaspoonTurmeric powder
For the biryani
1 cupBasmati rice (250 ml)
2 tablespoonPeanut oil
1 stickCinnamon
1 mediumOnion, sliced
1 mediumTomatoes, chopped
8 clovesGarlic
1Bay leaf
1 inch pieceGinger
3Green chilies, slit
¼ cupPlain yogurt
10Mint leaves, coarsely chopped
5 Sprigscoriander leaves, coarsely chopped
Juice of half a lemon


1Soak the rice in water before starting to cook. Set aside.
2Take 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.
3Heat 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.
4Drain 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)
5Close 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.

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