1 lb. lamb leg steak, cut into 3/4-1 inch cubes
1 onion, thinly sliced (optional)
1 green bell pepper, thinly sliced (optional)
1/2 cup greek yogurt
Juice of 1/2 a lime
1 tablespoon oil or ghee
2 tablespoons ginger-garlic paste (1 inch ginger + 6 cloves of garlic ground together)
1 teaspoon salt (or to taste)
1/2 teaspoon Turmeric Powder
1 teaspoon Smoked Paprika
3-4 teaspoons Garam Masala
1/4 teaspoon Cayenne Pepper
1/2 teaspoon ground Cardamom
1 cup Extra Long Grain Basmati Rice, rinsed and drained (Soaked for 20 minutes)
1/2 cup chopped cilantro
1 cup Fried Onions
1/2-3/4 teaspoon salt for sprinkling over rice (adjust to taste)
3/4 -1 cup warm water with 1/2 teaspoon Saffron (depends on liquid content of yogurt, ginger-garlic paste etc.)
1. Prep: Rinse and soak Basmati rice for 20-30 minutes. Keep aside.
2. Marinate Meat: Combine all ingredients listed under "marinade". Add lamb pieces, sliced onions and peppers, and coat well with marinade. Cover and refrigerate for 20-30 minutes. If you're planning in advance, you can marinate the meat for up to overnight in the refrigerator.
3. Biryani: Add marinated lamb meat in the inner pot and spread it around the bottom of the pot evenly. Add rinsed and drained Basmati rice (Long grain rice) on top and spread it evenly. Sprinkle salt. Top with fried onions and chopped cilantro. Add water with saffron. Press down gently so that the rice get submerged.
4. Close lid. Turn Vent to Sealing position. Cook on Manual (High) for 10 minutes. Wait for natural pressure release (NPR) for 15 minutes. Open the lid and gently fluff the rice with a fork. Serve warm with Raita (Cucumber-Yogurt Dip)!