Biryani Tempo (Pressure Cooker) – Mauritian Style
For Lamb Marinade
For Boiling Rice
For Layering & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Lamb Marinade
In a bowl, combine 1 blended tomato, 1 blended onion, 3 tablespoons yogurt, 1 teaspoon salt, 3 tablespoons Shan Biryani Masala, 2 tablespoons ginger paste, 2 tablespoons garlic paste, and 2 tablespoons cooking oil. Mix well.
Marinate Lamb
Add 1 kg of washed and drained lamb pieces to the marinade. Mix thoroughly to coat all the lamb pieces. No need to for a long time, and no extra water is added as the yogurt and blended ingredients will release enough liquid.
Cook Lamb in Pressure Cooker
Transfer the lamb mixture into a pressure cooker. Close the lid and cook on high heat until the first whistle. Then heat to medium and cook for 2 more whistles (total 3 whistles).
Add Potatoes and Finish Lamb
After 3 whistles, turn off the heat and let the pressure release naturally. Open the pressure cooker. Add the fried potatoes to the cooked lamb. Close the lid and cook on low heat for 1 more whistle. Turn off the heat and let the pressure release.
Prepare Rice Water
In a separate large pot, bring water to a rolling boil. Add 1 tablespoon cooking oil, 5 tablespoons salt, 2 star anise, 1 cinnamon stick, 3 green cardamom, 3 cloves, 1 teaspoon cumin seeds, a handful of chopped fresh mint, a handful of chopped fresh coriander, 3 slit green chilies, and the juice of half a lemon. Stir well.
Par-boil Rice
Add 1 kg of washed and soaked basmati rice to the boiling spiced water. Cook for approximately (not more than ) until the rice is about 70-80% cooked ().
Drain Rice
Immediately drain the par-boiled rice using a colander.
Layer Biryani in Pressure Cooker
Open the pressure cooker containing the cooked lamb and potatoes. Spread a layer of fried onions over the lamb.
Add First Rice Layer
Carefully spread half of the par-boiled rice over the fried onions.
Add Second Garnish Layer
Sprinkle another layer of fried onions over the rice. Add a pinch of saffron strands and a few drops of saffron liquid color.
Add Second Rice Layer
Spread the remaining par-boiled rice over the saffron and fried onions.
Add Final Garnish
Sprinkle the remaining fried onions, saffron liquid color (5 tablespoons), and 2 tablespoons of ghee/melted butter over the top rice layer.
Final Cooking
Close the pressure cooker lid. Cook on high heat until the first whistle, then heat to medium and cook for 2 more whistles (total 3 whistles).
Rest and Serve
Turn off the heat and let the pressure release naturally for about . Open the pressure cooker. Gently mix the biryani from the bottom up to combine the meat, potatoes, and rice. Dish out and serve hot.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
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