This recipe shows you how to make a fragrant lamb biryani and rice in your Instant Pot for a one pot meal you can enjoy for a hearty dinner.
Ingredients
1 cup basmati rice
1 pound lamb shoulder or leg of lamb, cut into 1-to- 2-inch pieces, all visible fat removed
1/2 cup plain Greek yogurt
1/2 cup yellow onion, minced
1/2 cup cilantro, chopped
1/4 cup fresh mint leaves, chopped
1 tablespoon minced ginger
1 tablespoon garlic, minced
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon turmeric
1/4 to 1 teaspoon cayenne pepper (adjust to taste)
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 serrano pepper, minced (adjust to taste)
1 cup water
1 onion, halved and thinly sliced
1 teaspoon vegetable oil
1/4 teaspoon kosher salt
1/2 cup chopped cilantro
Instructions
Rinse the rice and set it aside (this allows the rice to soften and absorb some water).
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.
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.
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.
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.
Serve lamb with broiled onions and cilantro.
