Instant Pot Kacchi Lamb Dum Biryani is a fragrant Indian rice-and-meat main dish made with marinated lamb, aged basmati rice, yogurt, fresh herbs (cilantro/mint), and warming spices like garam masala, turmeric, cardamom, cinnamon, and cloves. It’s quick and works well for a restaurant-style India-inspired dinner when you want big flavor without hours of cooking. Unlike traditional dum biryani recipes that take forever and can rely on packaged spice mixes, this version uses the Instant Pot to cook raw (“kacchi”) marinated lamb and rice together with steam (“dum”) for an authentic result with half the work and no packaged spices.
Why You’re Going To Love This Lovely Lamb Recipe
- Fast. Ready in about 30 minutes .
- Easy. Just a few easy steps to have a tasty main course on the table.
- Authentic. Tastes just like something served at your favorite Indian restaurant.
- Delicious. A meal your whole family will love.
I feel confident in telling you that this Instant Pot Kacchi Lamb Biryani , using only fresh ingredients, is restaurant-style and quality. Normally this is not a compliment in my eyes, but restaurants actually do a better job of lamb biryani than most of us do at home.
This homemade, unashamedly full-bodied, well-spiced Lamb Biryani has now negated my need to go out to get my favorite dish. Dum biryani takes forever to make. I mean, forever.
It’s also a long multi-step process that despite my love for biryani, I’m not able to even contemplate. So I made this simple but very flavorful Instant Pot Chicken Biryani, and it’s equally yummy low-carb cousin, the Low Carb Chicken biryani, but people repeatedly asked me for a Lamb Biryani version.
The problem is that lamb takes a lot longer than rice to cook, and I wasn’t sure how I was going to do this.
It’s taken me a while but I’ve finally figured it out, and this Instant Pot Lamb Biryani is the delicious result of my cogitations. Be warned this is indeed a longer list of ingredients than I typically advocate, but I assure you it is utterly worth it. It’s one of the best recipes I’ve made this year.
Why Is It Called Kacchi Lamb Dum Biryani?
Before we start a quick Hindi lesson so you understand what you’re making. Kacchi = raw. Dum = cooked slowly with steam. Making Kacchi biryani is considered an art form because you’re essentially putting raw meat at the bottom, rice on top, and hoping like heck nothing burns as you cook it all together. There are elaborate machinations people go through to make this work.
Or you know, use an Instant Pot and follow this recipe.
It’s important to cut as much of the fat off the lamb as you can. I didn’t do that as well as I should have, and you can see some grease at the bottom. Honestly, a good Lamb Biryani should be a bit greasy but still. Do your best without going overboard.
What Kind Of Lamb Do You Use In Biryani?
For this Lamb Biryani recipe , you can use either lamb shoulder or leg of lamb. Just make sure you remove any visible fat for a delicious recipe that isn’t too heavy or greasy.
Ingredients You’ll Need
- 1 pound lamb cubes - The star protein of the dish; lamb adds rich, meaty flavor and tenderness when cooked under pressure.
- 1/2 cup full-fat Greek yogurt – Acts as a marinade base to tenderize the lamb while adding creaminess and tang.
- 1/2 cup onion - Adds sweetness, body, and depth of flavor to the biryani base.
- 1/2 cup cilantro - Brings freshness and herbaceous brightness to balance the richness of the meat.
- 1/4 cup chopped mint - Infuses the biryani with cooling, refreshing notes that complement the spices.
- 1 tablespoon minced ginger - Contributes warmth and zest while helping cut through the richness of the lamb.
- 1 tablespoon minced garlic - Adds savory depth and umami to the marinade and cooking base.
- 2 teaspoons garam masala - A spice blend that brings complex warmth, tying together the dish’s flavors.
- 1 teaspoon salt - Enhances the overall flavor of the lamb and spices.
- 1 teaspoon turmeric - Adds earthy flavor and a vibrant golden color to the dish.
- 1/4 teaspoon cayenne pepper - Provides adjustable heat for spice balance.
- 1/4 teaspoon ground cardamom - Gives subtle floral and sweet spice notes, a hallmark of biryani.
- 1/4 teaspoon ground cinnamon - Adds warmth and depth with a hint of sweetness.
- 1/8 teaspoon ground cloves - Contributes bold, slightly sweet pungency that deepens the spice profile.
- 1 serrano pepper - Lends heat and a fresh chili bite for added spice.
- 1 cup basmati rice - Essential for biryani; provides long, fluffy grains and a fragrant aroma.
- 1 cup water - The correct liquid ratio to cook the rice perfectly in the Instant Pot.
- 1 onion - Fried until golden for topping; adds texture and a caramelized sweetness.
- 1 teaspoon oil - Used to fry the onion slices until crisp and golden.
How To Make Lamb Biryani
- Rinse rice and set it aside to soften
- Marinate the lamb
- Cook the onions in the oven
- Layer lamb and rice, cook 6 mins HP, and do a FULL natural release (see notes about Dum = cooking with steam).
Tips And Tricks
Making lamb biryani in the Instant Pot is a great way to enjoy a flavorful, comforting meal without spending hours in the kitchen. To help you get the best results every time, here are some tried-and-true tips and tricks:
- Marinate the lamb well . A good marinade with yogurt, spices, and lemon juice helps tenderize the meat and infuses it with deep flavor. Aim for at least 30 minutes, but overnight is even better.
- Natural release is key . Allow the Instant Pot to release pressure naturally for 10–15 minutes. This keeps the rice from becoming mushy and helps flavors meld beautifully.
- Fluff before serving . Gently fluff the biryani with a fork instead of stirring to preserve the separation of rice grains.
Variations
Lamb biryani is wonderfully versatile, and making it in the Instant Pot allows you to adapt the flavors and ingredients to suit your preferences or dietary needs. Here are some popular variations to try:
- Vegetable-Enhanced- Add peas, carrots, potatoes, or green beans to the rice layer for extra nutrition, color, and texture.
- Herb-Infused- Layer in plenty of fresh mint and cilantro before sealing the pot, and garnish with even more herbs before serving for a fresh, vibrant finish.
- Dairy-Free- Swap yogurt with coconut milk or a dairy-free yogurt substitute to keep the lamb tender while maintaining a rich, creamy flavor.
What To Eat With Lamb Biryani?
Lamb biryani is a rich, aromatic dish that shines on its own, but pairing it with the right sides can balance flavors and elevate the entire meal. Here are some delicious options to serve alongside it:
- Raita - A cooling yogurt-based side, often mixed with cucumber, mint, or onion, that balances the spice and richness of the biryani.
- Salad - A fresh side salad with sliced onions, cucumbers, tomatoes, and a squeeze of lemon juice adds crunch and brightness.
- Chutneys - Mint chutney or tamarind chutney can add a sweet, tangy, or herby element to the meal.
How Long Does It Last?
Lamb biryani can be stored safely for about 3–4 days in the refrigerator when kept in an airtight container.
Make sure it cools to room temperature before refrigerating to prevent excess moisture buildup, which can make the rice mushy.
Can You Freeze It?
For longer storage, you can freeze lamb biryani for up to 2–3 months. When freezing, portion it into smaller containers to make reheating easier and to preserve flavor.
To reheat, thaw it in the refrigerator overnight if frozen, then warm it thoroughly on the stovetop or in the microwave, adding a splash of water or broth to prevent the rice from drying out.
An Instant Pot lamb biryani burn notice usually happens because something thick or starchy is stuck on the bottom before pressure builds. Common culprits are yogurt marinade, fried onions (birista), or rice starch settling if you didn’t add enough liquid or you stirred after layering. It can also be caused by not fully deglazing after sautéing (spices, onions, and browned bits need to be scraped up with a splash of water/broth), or by letting the pot run too dry while blooming spices. For kacchi lamb dum biryani in the Instant Pot, prevent burn by deglazing well, keeping the yogurt-based lamb layer off the bare bottom (spread it evenly), adding the correct rice-to-water ratio, and don’t stir once you layer the basmati rice. Let it steam (“dum”) so the rice cooks without compacting and scorching.
LoveInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love this Lamb Biryani recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani
Ingredients
Marinate together
- ▢ 1 pound ( 0.45 kg ) lamb cubes , shoulder or leg or lamb, all visible fat removed
- ▢ 1//2 cup Full-Fat Greek Yogurt
- ▢ 1/2 cup ( 80 g ) Onion , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 1/4 cup ( 11.25 g ) Chopped Mint , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger , minced
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic , minced
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust to taste)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cardamom
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cinnamon
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Ground Cloves
- ▢ 1 ( 1 ) Serrano peppers , minced (adjust to taste)
For the Rice
- ▢ 1 cup ( 185 g ) Basmati Rice , Please use aged Indian basmati, not an American basmati, if possible
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1 cup ( 250 g ) Water
For the Garnish
- ▢ 1/2 cup ( 8 g ) chopped cilantro
- ▢ 1 ( 1 ) Onion , thinly sliced
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Oil
Instructions
If you follow the order in which I list steps, this will come together efficiently. So first rinse the rice and set it aside. This rinse will allow the rice to soften a bit and absorb some water.
Into a bowl, pour all the ingredients for the marinade, along with the lamb.
Let the lamb marinate for 30 minutes, while the rice rests. This is a good time to get the onions for the garnish together.
Turn your oven to broil. Line a baking pan with foil.
Thinly slice your onions and break apart the slices with your fingers. Lay these on the foil covered pan, add salt and the oil, and mix well.
Broil these onions for about 15 minutes stirring only once or twice. Traditionally this is done in a pan on the stove, but it’s quite a painstaking process. This method is largely hands-off and works well.
By this time, your lamb has probably marinated and you’re ready to put it all together.
In the inner liner of your instant pot, spread the marinated lamb, yogurt and spice mixture to cover the bottom.
Carefully spread the rice all over the meat in a uniform layer.
Pour in the 1 cup of water and gently push down the rice until it’s submerged under water. Do not mix the lamb and the rice together.
Cook at High Pressure for 6 minutes and allow it to fully release pressure naturally. This part is important, here is where we are approximating the “dum” (steam cooking) part of the Dum Biryani.
Open and garnish with 1/2 cup chopped cilantro and the browned onions.
Chicken Biryani
Paneer Biryani
Low Carb Chicken Biryani
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Instant Pot Kacchi Lamb Dum Biryani is a fragrant Indian rice-and-meat main dish made with marinated lamb, aged basmati rice, yogurt, fresh herbs (cilantro/mint), and warming spices like garam masala, turmeric, cardamom, cinnamon, and cloves. It’s quick and works well for a restaurant-style India-inspired dinner when you want big flavor without hours of cooking. Unlike traditional dum biryani recipes that take forever and can rely on packaged spice mixes, this version uses the Instant Pot to cook raw (“kacchi”) marinated lamb and rice together with steam (“dum”) for an authentic result with half the work and no packaged spices.
Why You’re Going To Love This Lovely Lamb Recipe
- Fast. Ready in about 30 minutes .
- Easy. Just a few easy steps to have a tasty main course on the table.
- Authentic. Tastes just like something served at your favorite Indian restaurant.
- Delicious. A meal your whole family will love.
I feel confident in telling you that this Instant Pot Kacchi Lamb Biryani , using only fresh ingredients, is restaurant-style and quality. Normally this is not a compliment in my eyes, but restaurants actually do a better job of lamb biryani than most of us do at home.
This homemade, unashamedly full-bodied, well-spiced Lamb Biryani has now negated my need to go out to get my favorite dish. Dum biryani takes forever to make. I mean, forever.
It’s also a long multi-step process that despite my love for biryani, I’m not able to even contemplate. So I made this simple but very flavorful Instant Pot Chicken Biryani, and it’s equally yummy low-carb cousin, the Low Carb Chicken biryani, but people repeatedly asked me for a Lamb Biryani version.
The problem is that lamb takes a lot longer than rice to cook, and I wasn’t sure how I was going to do this.
It’s taken me a while but I’ve finally figured it out, and this Instant Pot Lamb Biryani is the delicious result of my cogitations. Be warned this is indeed a longer list of ingredients than I typically advocate, but I assure you it is utterly worth it. It’s one of the best recipes I’ve made this year.
Why Is It Called Kacchi Lamb Dum Biryani?
Before we start a quick Hindi lesson so you understand what you’re making. Kacchi = raw. Dum = cooked slowly with steam. Making Kacchi biryani is considered an art form because you’re essentially putting raw meat at the bottom, rice on top, and hoping like heck nothing burns as you cook it all together. There are elaborate machinations people go through to make this work.
Or you know, use an Instant Pot and follow this recipe.
It’s important to cut as much of the fat off the lamb as you can. I didn’t do that as well as I should have, and you can see some grease at the bottom. Honestly, a good Lamb Biryani should be a bit greasy but still. Do your best without going overboard.
What Kind Of Lamb Do You Use In Biryani?
For this Lamb Biryani recipe , you can use either lamb shoulder or leg of lamb. Just make sure you remove any visible fat for a delicious recipe that isn’t too heavy or greasy.
Ingredients You’ll Need
- 1 pound lamb cubes - The star protein of the dish; lamb adds rich, meaty flavor and tenderness when cooked under pressure.
- 1/2 cup full-fat Greek yogurt – Acts as a marinade base to tenderize the lamb while adding creaminess and tang.
- 1/2 cup onion - Adds sweetness, body, and depth of flavor to the biryani base.
- 1/2 cup cilantro - Brings freshness and herbaceous brightness to balance the richness of the meat.
- 1/4 cup chopped mint - Infuses the biryani with cooling, refreshing notes that complement the spices.
- 1 tablespoon minced ginger - Contributes warmth and zest while helping cut through the richness of the lamb.
- 1 tablespoon minced garlic - Adds savory depth and umami to the marinade and cooking base.
- 2 teaspoons garam masala - A spice blend that brings complex warmth, tying together the dish’s flavors.
- 1 teaspoon salt - Enhances the overall flavor of the lamb and spices.
- 1 teaspoon turmeric - Adds earthy flavor and a vibrant golden color to the dish.
- 1/4 teaspoon cayenne pepper - Provides adjustable heat for spice balance.
- 1/4 teaspoon ground cardamom - Gives subtle floral and sweet spice notes, a hallmark of biryani.
- 1/4 teaspoon ground cinnamon - Adds warmth and depth with a hint of sweetness.
- 1/8 teaspoon ground cloves - Contributes bold, slightly sweet pungency that deepens the spice profile.
- 1 serrano pepper - Lends heat and a fresh chili bite for added spice.
- 1 cup basmati rice - Essential for biryani; provides long, fluffy grains and a fragrant aroma.
- 1 cup water - The correct liquid ratio to cook the rice perfectly in the Instant Pot.
- 1 onion - Fried until golden for topping; adds texture and a caramelized sweetness.
- 1 teaspoon oil - Used to fry the onion slices until crisp and golden.
How To Make Lamb Biryani
- Rinse rice and set it aside to soften
- Marinate the lamb
- Cook the onions in the oven
- Layer lamb and rice, cook 6 mins HP, and do a FULL natural release (see notes about Dum = cooking with steam).
Tips And Tricks
Making lamb biryani in the Instant Pot is a great way to enjoy a flavorful, comforting meal without spending hours in the kitchen. To help you get the best results every time, here are some tried-and-true tips and tricks:
- Marinate the lamb well . A good marinade with yogurt, spices, and lemon juice helps tenderize the meat and infuses it with deep flavor. Aim for at least 30 minutes, but overnight is even better.
- Natural release is key . Allow the Instant Pot to release pressure naturally for 10–15 minutes. This keeps the rice from becoming mushy and helps flavors meld beautifully.
- Fluff before serving . Gently fluff the biryani with a fork instead of stirring to preserve the separation of rice grains.
Variations
Lamb biryani is wonderfully versatile, and making it in the Instant Pot allows you to adapt the flavors and ingredients to suit your preferences or dietary needs. Here are some popular variations to try:
- Vegetable-Enhanced- Add peas, carrots, potatoes, or green beans to the rice layer for extra nutrition, color, and texture.
- Herb-Infused- Layer in plenty of fresh mint and cilantro before sealing the pot, and garnish with even more herbs before serving for a fresh, vibrant finish.
- Dairy-Free- Swap yogurt with coconut milk or a dairy-free yogurt substitute to keep the lamb tender while maintaining a rich, creamy flavor.
What To Eat With Lamb Biryani?
Lamb biryani is a rich, aromatic dish that shines on its own, but pairing it with the right sides can balance flavors and elevate the entire meal. Here are some delicious options to serve alongside it:
- Raita - A cooling yogurt-based side, often mixed with cucumber, mint, or onion, that balances the spice and richness of the biryani.
- Salad - A fresh side salad with sliced onions, cucumbers, tomatoes, and a squeeze of lemon juice adds crunch and brightness.
- Chutneys - Mint chutney or tamarind chutney can add a sweet, tangy, or herby element to the meal.
How Long Does It Last?
Lamb biryani can be stored safely for about 3–4 days in the refrigerator when kept in an airtight container.
Make sure it cools to room temperature before refrigerating to prevent excess moisture buildup, which can make the rice mushy.
Can You Freeze It?
For longer storage, you can freeze lamb biryani for up to 2–3 months. When freezing, portion it into smaller containers to make reheating easier and to preserve flavor.
To reheat, thaw it in the refrigerator overnight if frozen, then warm it thoroughly on the stovetop or in the microwave, adding a splash of water or broth to prevent the rice from drying out.
An Instant Pot lamb biryani burn notice usually happens because something thick or starchy is stuck on the bottom before pressure builds. Common culprits are yogurt marinade, fried onions (birista), or rice starch settling if you didn’t add enough liquid or you stirred after layering. It can also be caused by not fully deglazing after sautéing (spices, onions, and browned bits need to be scraped up with a splash of water/broth), or by letting the pot run too dry while blooming spices. For kacchi lamb dum biryani in the Instant Pot, prevent burn by deglazing well, keeping the yogurt-based lamb layer off the bare bottom (spread it evenly), adding the correct rice-to-water ratio, and don’t stir once you layer the basmati rice. Let it steam (“dum”) so the rice cooks without compacting and scorching.
LoveInstant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
If you love this Lamb Biryani recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!
Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani
Ingredients
Marinate together
- ▢ 1 pound ( 0.45 kg ) lamb cubes , shoulder or leg or lamb, all visible fat removed
- ▢ 1//2 cup Full-Fat Greek Yogurt
- ▢ 1/2 cup ( 80 g ) Onion , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 1/4 cup ( 11.25 g ) Chopped Mint , chopped
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger , minced
- ▢ 1 tablespoon ( 1 tablespoon ) Garlic , minced
- ▢ 2 teaspoons ( 2 teaspoons ) Garam Masala
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
- ▢ 1/4-1 teaspoon ( 0.25 teaspoon ) Cayenne Pepper , (adjust to taste)
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cardamom
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cinnamon
- ▢ 1/8 teaspoon ( 0.13 teaspoon ) Ground Cloves
- ▢ 1 ( 1 ) Serrano peppers , minced (adjust to taste)
For the Rice
- ▢ 1 cup ( 185 g ) Basmati Rice , Please use aged Indian basmati, not an American basmati, if possible
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 1 cup ( 250 g ) Water
For the Garnish
- ▢ 1/2 cup ( 8 g ) chopped cilantro
- ▢ 1 ( 1 ) Onion , thinly sliced
- ▢ 1/4 teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ 1 teaspoon ( 1 teaspoon ) Oil
Instructions
If you follow the order in which I list steps, this will come together efficiently. So first rinse the rice and set it aside. This rinse will allow the rice to soften a bit and absorb some water.
Into a bowl, pour all the ingredients for the marinade, along with the lamb.
Let the lamb marinate for 30 minutes, while the rice rests. This is a good time to get the onions for the garnish together.
Turn your oven to broil. Line a baking pan with foil.
Thinly slice your onions and break apart the slices with your fingers. Lay these on the foil covered pan, add salt and the oil, and mix well.
Broil these onions for about 15 minutes stirring only once or twice. Traditionally this is done in a pan on the stove, but it’s quite a painstaking process. This method is largely hands-off and works well.
By this time, your lamb has probably marinated and you’re ready to put it all together.
In the inner liner of your instant pot, spread the marinated lamb, yogurt and spice mixture to cover the bottom.
Carefully spread the rice all over the meat in a uniform layer.
Pour in the 1 cup of water and gently push down the rice until it’s submerged under water. Do not mix the lamb and the rice together.
Cook at High Pressure for 6 minutes and allow it to fully release pressure naturally. This part is important, here is where we are approximating the “dum” (steam cooking) part of the Dum Biryani.
Open and garnish with 1/2 cup chopped cilantro and the browned onions.
Chicken Biryani
Paneer Biryani
Low Carb Chicken Biryani
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani
Ingredients
Marinate together
- 1 pound lamb cubes shoulder or leg or lamb, all visible fat removed
- 1//2 cup Full-Fat Greek Yogurt
- 1/2 cup Onion minced
- 1/2 cup Cilantro chopped
- 1/4 cup Chopped Mint chopped
- 1 tablespoon Minced Ginger minced
- 1 tablespoon Garlic minced
- 2 teaspoons Garam Masala
- 1 teaspoon Kosher Salt
- 1 teaspoon Turmeric
- 1/4-1 teaspoon Cayenne Pepper (adjust to taste)
- 1/4 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cloves
- 1 Serrano peppers minced (adjust to taste)
For the Rice
- 1 cup Basmati Rice Please use aged Indian basmati, not an American basmati, if possible
- 1/2 teaspoon Kosher Salt
- 1 cup Water
For the Garnish
- 1/2 cup chopped cilantro
- 1 Onion thinly sliced
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Oil
Instructions
If you follow the order in which I list steps, this will come together efficiently. So first rinse the rice and set it aside. This rinse will allow the rice to soften a bit and absorb some water.
Into a bowl, pour all the ingredients for the marinade, along with the lamb.
Let the lamb marinate for 30 minutes, while the rice rests. This is a good time to get the onions for the garnish together.
Turn your oven to broil. Line a baking pan with foil.
Thinly slice your onions and break apart the slices with your fingers. Lay these on the foil covered pan, add salt and the oil, and mix well.
Broil these onions for about 15 minutes stirring only once or twice. Traditionally this is done in a pan on the stove, but it’s quite a painstaking process. This method is largely hands-off and works well.
By this time, your lamb has probably marinated and you’re ready to put it all together.
In the inner liner of your instant pot, spread the marinated lamb, yogurt and spice mixture to cover the bottom.
Carefully spread the rice all over the meat in a uniform layer.
Pour in the 1 cup of water and gently push down the rice until it’s submerged under water. Do not mix the lamb and the rice together.
Cook at High Pressure for 6 minutes and allow it to fully release pressure naturally. This part is important, here is where we are approximating the “dum” (steam cooking) part of the Dum Biryani.
Open and garnish with 1/2 cup chopped cilantro and the browned onions.
Chicken Biryani
Paneer Biryani
Low Carb Chicken Biryani
Instant Pot Lamb Biryani | Kacchi Lamb Dum Biryani https://twosleevers.com/instant-pot-kacchi-lamb-dum-biryani/
This Indian Lassi recipe is a delicious traditional Indian beverage that you’re sure to love! (The Mango Lassi variation is especially satisfying.) It’s so incredibly easy to make that you just might start making it daily.
Why You’ll Love This Incredible Indian Treat
- Cool and Refreshing . Perfect for beating the heat or soothing spicy meals.
- Naturally Creamy . Made with yogurt for a rich, smooth texture without heavy cream.
- Customizable Flavors . Enjoy it sweet, salty, fruity, or spiced. There’s a version for every taste.
- Nutrient-Packed . Filled with probiotics, calcium, and protein from yogurt.
Lassi is the ultimate blend of flavor, refreshment, and simplicity. It’s a creamy, customizable drink that satisfies your sweet or savory cravings while keeping you cool and nourished.
Is This Traditional Lassi?
People always ask me for an Indian Lassi recipe . I mean, it’s not very complicated, but I realized it’s only easy if you’ve done it all your life. It’s embarrassingly simple, so to jazz it up I’ll show you several variations of Lassi , all of which are traditional.
I know there are some phenomenal avocado lassi and blood orange lassi recipes out there, or ones that involve strawberries but those fruits aren’t widely available in India. So, I’m only including the various ways I grew up drinking it.
For reference, I was raised on Punjabi Lassi. This is characterized by a full-fat, very filling salted lassi drunk ice cold with a layer of froth on it as it gets churned.
I mention this because Lassi Recipes vary across India.
What Is Lassi?
Lassi is a simple yogurt-based beverage that’s very popular in Indian cuisine . And by simple, I mean really simple. It consists of just yogurt, water, and typically some spices and/or fruit.
You can have either have some version of sweet lassi, or a salty lassi, spicy lassi, or savory lassi.
How To Pronounce Lassi
Every single American friend of mine, wants to say Lassie like Lassi the dog. Don’t. It’s more like luh-ssi. Luh as in luscious. Got it?
What Are The Benefits?
- Lassi is amazing for your immune system since it is rich in Vitamin D and lactic acid.
- Lassi is actually very beneficial to your digestive health as well. Since it is yoghurt based, it is rich in probiotics, which helps support bacterial balance in your digestive system.
- It’s also calcium-rich, which helps with bone health.
- It is very refreshing during the summer and is a smoothie that both kids and adults love.
Can You Make Dairy Free Lassi?
My experience in this area is limited. Technically yes, you can use coconut milk yogurt, or almond milk yogurt to make lassi, but you’d want to add a lot less water to it, since they tend to be thinner than dairy milk yogurts.
What is Curd or Buttermilk?
If you’ve read traditional Indian recipes, you see the word curd, or homemade curd used often. It really is just another word for yogurt.
So when Little Ms. Muffet was eating her curds and whey, I guess she was just eating yogurt? Watery yogurt at that? Clearly her mom needed to learn how to make my Cold Start Yogurt recipe!
As to buttermilk, the terms buttermilk and lassi are often used interchangeably in India, but in fact, those are not the same thing at all. I will write about buttermilk another day. But for now, use the word Lassi.
Ingredients You’ll Need
- 1 ½ cups Full-Fat Greek Yogurt - The creamy, tangy base that gives lassi its rich texture and signature flavor.
- 1 cup Water - Thins the yogurt to a smooth, drinkable consistency.
- ½ cup Ice Cubes - Chills the drink and adds a light, frothy texture when blended.
- 1 teaspoon Salt - Enhances the tangy flavor and creates a refreshing, savory balance.
How To Make Indian Mango Lassi
- Add greek yogurt to blender
- Put chunks of mango into the blender. You can use either frozen mango, fresh mango, or mango pulp. Alternatively, you can omit mangoes and use one of the variations below.
Add water.
Throw in some ice cubes.
Add cardamom seeds or cardamom powder to taste.
Blend until smooth.
One of the most popular versions is the Mango Lassi (pictured). It’s commonly found in India, and mango goes SO well with yogurt. It’s one of my favorite blends, and it’s super simple to make.
You can use either frozen mango, fresh mango, canned mango, mango pulp, alphonso mango pulp, canned mango pulp, mango puree, the pulp of whatever mango you find at the grocery store. Aaalll of the mangoes are welcome.
If you do use canned mango pulp or canned puree, reduce the sugar considerably as those are pre-sweetened.
So if you’re tired of paying for expensive lassi or smoothies at restaurants, you know have a mango lassi recipe that will save you a few bucks.
Different Lassi Variations
I also included eight more variations for you to try in the recipe below. Print it off and hang it on the fridge so you can try them all and choose your favorites! I love them all, so I can’t tell you which to try first. Which one will you make first?
- Sweet- Sub 2 teaspoons or more sugar/sweetener for salt. You could also use honey, agave nectar, or your sweetener of choice.
- Mango Lassi- Add I cup ripe mango cubes and 1/4 teaspoons cardamom. You could also use a few saffron strands if you’re feeling fancy. Sometimes people add a tinge of rose syrup to this but I find it overpowers the mango flavor a bit.
- Savory- Roast cumin seeds, grind, add 1/2 teaspoons whilst blending. This actually goes really well with Indian food, and you can serve it at the same time as the rest of the Indian feast you’ve made.
- Spicy- 2-3 thin ginger slices, 2 slices serrano chili and 1/8 cup chopped cilantro blended in. A squeeze of lime juice or lemon juice at the end is lovely.
- Banana Lassi- 1 banana blended in, with some additional sugar if needed. Ground cardamom is delicious with bananas.
- What The Heck Is This Yumminess Lassi - 1/2 teaspoons chaat masala (ready made)
- Mint Lassi- 1/2 teaspoons dried mint whilst blending
- Papaya- 1 cup papaya chunks and 1/4 teaspoons cardamom.
- The one thing you do NOT want to put in lassi is milk or any sort. It’s always homemade yogurt , water, and then whatever other yummy additions you want to make.
Tips and Tricks
Lassi is a refreshing, creamy yogurt-based drink from India that’s perfect for cooling down on a warm day or balancing out spicy foods. Whether you’re making a classic sweet version or a tangy salted one, these tips and tricks will help you get that smooth, frothy, and perfectly balanced flavor every time.
- You can use Greek yogurt for this, but you could also just use regular yogurt and add a little less water.
- The final consistency of the drink, with added fruits, is like a thick pancake batter .
- If you aren’t adding fruits, then having a thinner consistency makes for a very refreshing drink.
- If you want to know how to make your own cold-start yogurt, check out Cold Start Yogurt .
- I often use Vietnamese Yogurt recipe and add mangoes to it for an EXTREMELY decadent but delicious dessert drink.
- If you’re adding fruit, plan to drink the lassi right away, otherwise, it turns a little bitter. (Hardship, I know, but #SacrificeYourself).
- Savory lassis usually do well in the fridge for 2-3 days at most.
What To Enjoy With Lassi?
Lassi is a wonderfully versatile drink that pairs perfectly with a variety of dishes. Its cool, creamy texture and tangy flavor make it an ideal companion to spicy, rich, or flavorful foods, or a refreshing treat all on its own.
- Indian Curries - The cool yogurt base balances the heat from dishes like Chicken Tikka Masala , Butter Chicken , or Rogan Josh .
- Biryani and Pulao - Lassi’s creaminess complements the bold, aromatic spices in rice dishes.
- Indian Breads - Enjoy it alongside naan, paratha, or roti for a satisfying, traditional meal.
How Long Does It Last?
Indian lassi is best enjoyed fresh, but it can be stored for a short time if needed. When kept in an airtight container in the refrigerator, lassi will typically last for up to 2–3 days.
Over time, it may begin to separate, with the liquid rising to the top. This is completely normal. Simply give it a good stir or a quick blend before serving to restore its creamy consistency
Can You Freeze It?
Yes, you can freeze lassi, but it’s best done with a few considerations in mind. Freezing lassi can slightly change its texture since yogurt tends to separate once thawed.
To freeze, pour the lassi into an airtight container, leaving some space at the top for expansion, and store it for up to 1 month.
When ready to enjoy, let it thaw in the refrigerator overnight, then whisk or blend it to bring back its smooth consistency.
Looking For More Yummy Beverages?
- Instant Pot Masala Chai - It’s a delicious low carb treat.
- Instant Pot Boba Tea ! It’s an incredibly easy Instant Pot recipe.
- Keto Iced Caramel Macchiato - Way cheaper than the coffee shop!
- High Protein Milk shake - 32 grams of protein in one shake.
- Hibiscus Tea - a perfect summer drink made in your Instant Pot.
- Cherry Limeade - A homemade version of a Sonic classic.
Lassi Recipe | Traditional Indian Mango Lassi + 8 Variations
Ingredients
Basic Recipe
- ▢ 1 1/2 cups ( 300 g ) Full-Fat Greek Yogurt
- ▢ 1 cup ( 250 g ) Water
- ▢ 1/2 cup ( 7 g ) ice cubes
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Instructions
- Mix everything and blend in a good quality blender.
- Taste and add seasonings as needed.
Variations
- Sweet Lassi: Sub 2 teaspoons or more sugar/sweetener for salt. You could also use honey, agave nectar, or your sweetener of choice.
- Mango Lassi: Add I cup ripe mango cubes and 1/4 teaspoons cardamom. You could also use a few saffron strands if you’re feeling fancy. Sometimes people add a tinge of rose syrup to this but I find it overpowers the mango flavor a bit.
- Savory Lassi: Roast cumin seeds, grind, add 1/2 teaspoons whilst blending.
- Spicy Lassi: 2-3 thin ginger slices, 2 slices serrano chili and 1/8 cup chopped cilantro blended in. A squeeze of lime juice or lemon juice at the end is lovely.
- Banana Lassi: 1 banana blended in, with some additional sugar if needed. Ground cardamom is delicious with bananas.
- What The Heck Is This Yumminess Lassi: 1/2 teaspoons chaat masala (ready made)
- Mint Lassi: 1/2 teaspoons dried mint whilst blending
- Papaya Lassi: 1 cup papaya chunks and 1/4 teaspoons cardamom
Watch The Video
- You can use Greek yogurt for this, but you could also just use regular yogurt and add a little less water.
- The final consistency of the drink, with added fruits, is like a thick pancake batter.
- If you aren’t adding fruits, then having a thinner consistency makes for a very refreshing drink.
- If you want to know how to make your own cold-start yogurt, check out THIS RECIPE .
- I often use THIS VIETNAMESE YOGURT recipe and add mangoes to it for an EXTREMELY decadent but delicious dessert drink.
- If you’re adding fruit, plan to drink the lassi right away (Hardship, I know, but #SacrificeYourself).
- Savory lassis usually do well in the fridge for 2-3 days at most.
