Instant Pot Brown Rice Biryani with Beef or Lamb
Ingredients:
1 cup brown basmati rice, soaked 15 minutes
2 tablespoons oil
5 cardamom pods
4 whole cloves
2 bay leaf
½ cinnamon stick
½ teaspoon cumin seeds
½ teaspoon fennel seeds
1 pound beef stew meat or lamb (the meat should be cut into bite-sized pieces)
1 onion, thinly sliced
4 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons coriander powder
2 teaspoons paprika
2 teaspoons salt, adjust to taste
1 teaspoon garam masala
¼ teaspoon black pepper
¼ teaspoon cayenne, adjust to taste
¼ teaspoon ground cumin
¼ teaspoon turmeric
1 cup water
Optional Garnish:
2 tablespoons ghee
2 tablespoons golden raisins
⅓ cup cashews, halved
Cilantro leaves, chopped
Mint leaves, chopped
Directions:
Soak the brown basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
Press the sauté button, adjust the heat to high, and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once they begin to sizzle, add the meat and the onions. Stir-fry for 5-7 minutes, or until all sides of the meat have browned.
Add the garlic, ginger, ground spices and stir, then add the rice and water to the pot. Give everything a good stir.
Secure the lid, close the pressure valve and cook for 22 minutes at high pressure.
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Discard the whole spices, add garnish if desired and serve.
Optional Garnish:
While the rice is cooking, melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.
