Step 1

Blend half the milk, all the yogurt, turmeric, biryani spice, garam masala, chili powder, salt, lemon juice, dried apricots, ginger, garlic and white poppy seeds.

Step 2

Add cilantro, mint, remaining milk and blend some more, until marinade is smooth.

Step 3

Stir together lamb and marinade in a medium bowl, and refrigerate for 2 to 8 hours.

Step 4

Heat the Instant Pot in Saute mode, and add oil or ghee to the Instant Pot inner pot when it’s hot.

Step 5

Add sliced onions and fry the onions until they are caramelized and brown, but not burnt! This can take 20 to 30 minutes.

Step 6

Remove onions with a slotted spoon, and set aside.

Step 7

Add raisins and fry until plump (add more ghee or oil if needed). Remove with a slotted spoon, and set aside.

Step 8

Add cashews and fry until they’re golden brown. Remove with a slotted spoon and set aside.

Step 9

Press Cancel to turn off the Instant Pot and deglaze the inner pot with a couple of tablespoons of water so there’s nothing stuck on the bottom of the inner pot.

Step 10

Add back half the fried onions to the inner pot.

Step 11

Add in the lamb with marinade.

Step 12

Pour water into bowl that lamb was marinated in, and swirl around to pick up any remnant marinade.

Step 13

Pour water into inner pot and stir to combine.

Step 14

Close the Instant Pot and pressure cook for 12 minutes on High Pressure.

Step 15

Do a Quick Release (QR) and open the lid.   [Read More: The Different Pressure Release Methods]

Step 16

Rinse the rice and add to the Instant Pot.  DON'T stir, but press down into the gravy.

Step 17

Close the lid and pressure cook for 5 minutes.

Step 18

Open the Instant Pot and stir up the biryani carefully.

Step 19

Let the biryani rest for about 10 minutes and sprinkle remaining fried onions, raisins, cashews, cilantro and mint.