PRESSURE COOKER LAMB BIRYANI FOR BACHELORS / SIMPLE BIRYANI FOR BEGINNERS BY BLUEBELL RECIPES

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and beef is often less expensive.

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular long-grain rice

Brown rice adds fiber while regular rice is budget-friendly.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and sour cream is often less costly.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

Heat ghee in a pressure cooker and sauté sliced onions until golden brown.

Add ginger&garlic paste and chopped green chillies, cooking for a few minutes.

Stir in the lamb pieces and cook until browned.

Add chopped tomatoes, bay leaves, cumin seeds, cinnamon stick, black cardamom, green cardamom pods, turmeric, ground coriander, ground red chilli, and salt, mixing well.

Add yogurt and mutton biryani masala, stirring to combine.

Add washed basmati rice and enough water to cover the mixture.

Close the pressure cooker lid and cook on high pressure for about 15-20 minutes.

Release pressure, then let it rest for a few minutes before serving.

Garnish with chopped coriander leaves and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens