LAMB BIRYANI (CURRY) – pressure-cooked

 This is a fuss-free biryani – could be the best you’ve ever had. It’ll be the easiest you’ll ever make!
Serves 8?

1 cup whole-milk greek yogurt
2 tablespoons lemon juice
1 onion diced
3 tablespoons minced garlic
1 tablespoon minced ginger
1-2 green chilis minced, to taste
4 teaspoons coriander powder
4 teaspoons paprika
4 teaspoons salt
2 teaspoons garam masala
½ teaspoon black pepper
½ teaspoon cayenne to taste
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon cardamom
¼ teaspoon cinnamon
¼ teaspoon ground fennel
¼ teaspoon ground cloves

2 cups long-grain basmati rice rinsed (we’re cooking longer, no need to soak)
2 cups water
¼ cup cilantro chopped, to test
¼ cup mint chopped, to taste

Ghee-Coated Cashews and Raisins:
2 tablespoons ghee
⅓ cup of halved cashews
2 tablespoons golden raisins

1.  Add the lamb and all marinade ingredients together in the bottom of the instant pot: mix well. Let sit on the counter for 20 minutes. (also allows the meat to come to room temperature).

2.  Spread the rinsed rice so that it is in a thin layer overtop the marinated meat. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.

3.  Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
Naturally release pressure (this will take approx. 30-35 minutes).

4.  Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.

GHEE MIX:
1.   Melt 2 tablespoons ghee in a small pot over medium heat, add ⅓ cup of halved cashews
2.  Stir-fry one minute til lightly golden, then add 2 Tab raisins. Stir-fry until they plump up.

(from https://myheartbeets.com/instant-pot-lamb-biryani/ – lots of Indian food using pc.)