Urvashi Pitre’s flavorful lamb biryani is perfect for busy weeknights thanks to the Instant Pot. Marinating and cutting the lamb into bite-size pieces will ensure it cooks in a shorter time along with the fragrant rice. Making the garam masala base from scratch takes this dish up a notch. GET THE RECIPE ►► https://f52.co/3ENZ2OL
For more Instant Pot recipes: https://f52.co/3HGHiH7
PREP TIME: 50 minutes
COOK TIME: 20 minutes
SERVES: 6
INGREDIENTS
Garam Masala
3 dried red chiles
1 (2-inch) Indian cinnamon stick (cassia bark), or ½ teaspoon ground cinnamon
2 dried bay leaves
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds (from green/white pods)
1/2 teaspoon cayenne pepper or red pepper flakes
1/2 teaspoon whole cloves
Lamb and Rice
1 cup basmati rice
1/2 cup plain Greek yogurt
1/2 cup finely chopped yellow onion, plus 1 yellow onion, thinly sliced
1/2 cup finely chopped cilantro, plus ½ cup cilantro leaves with tender stems
1/4 cup chopped mint
1 serrano chile, seeded if desired, finely chopped
1 tablespoon finely chopped peeled ginger
1 tablespoon finely chopped garlic
1 teaspoon ground turmeric
1/4 to 1 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/4 teaspoons kosher salt, divided
1 pound lamb shoulder or leg, trimmed and cut into bite-size cubes
1 teaspoon vegetable oil
Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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