Step 1

Rinse the rice and set it aside (this allows the rice to soften and absorb some water).

Step 2

Prepare the lamb: In a large bowl, combine the lamb, yogurt, onion, cilantro, mint, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, cloves, and serrano. Toss to coat and set aside to marinate for 30 minutes.

Step 3

Prepare the garnish: Preheat the broiler and line a baking sheet with foil. Toss the sliced onion with the oil and salt and arrange on prepared pan. Broil, stirring halfway through, until browned, about 15 minutes. Set aside.

Step 4

Place the marinated lamb in the Instant Pot. Top with the rice, spreading it into an even layer. Add the water and, using the back of a spoon, gently push down the rice until it's submerged under water, being careful not to mix the lamb and rice together.

Step 5

Cook at High Pressure for 6 minutes, then allow it to fully release pressure naturally. Releasing the steam mimics the "dum" (steam cooking) part of the Dum Biryani.

Step 6

Serve lamb with broiled onions and cilantro.