instant pot lamb biryani (kid approved!!)
~1.5 lb lamb bone-in shoulder neck slices
1 Tb biryani masala (store bought)
1 bunch cilantro, chopped
1 red onion, sliced very finely (I used a mandolin)
In the IP insert, put in all the marinade ingredients and whisk. Add the lamb and coat. Marinade for however much time there is.
Turn the IP on saute and saute the mix for a few minutes. Add 0.5 cups water and cook on high for 35 minutes. Let it release pressure naturally the whole way (15-20 mins).
When the lamb is depressurizing, start soaking the rice.
Take the lamb out and take it off the bone. Put the cooking liquid in a fat separator and separate.
Put the lamb back in the IP, then the cilantro and mint, then the rice on top and optionally some salt (depending on the saltiness of the biryani masala), then 1.5 cups of the cooking liquid. Cook on high for 5 mins, and NPR for 5.
Meanwhile, take the fat off the top and use it to caramelize the onion.
Serve with the leftover cooking liquid, the caramelized onions, and some yogurt sauce.
Loosely adapted from Andy Cooks.