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Texas Caviar
Lamb and Rice Casserole (Lamb Dum Biryani)
| By : |
You know how you make a traditional Indian lamb biryani? First you get ready to dirty about six different pots in your kitchen. Next you obsess over the exact doneness of the rice. What is “50 percent done” or “75 percent done” rice, as traditional recipes ask you to gauge? Then you worry about the lamb not cooking as fast as the rice. Finally, six hours later, when your kitchen looks like a hurricane hit it, you pick up the phone and order pizza. Or you can make this stupid-simple recipe for an authentic biryani instead. Yes, the lamb will cook in the short time, as long as you marinate it and cut it into bite-size pieces. You can substitute beef for the lamb as well, if you like.
| Prep Time | 50 minutes |
| Cook Time | 20 minutes |
| Servings |
6 servings
|
Ingredients
For The Rice and Lamb:
- 1 cup Basmati rice (see Note)
- 1/2 cup plain greek yogurt
- 1/2 cup minced yellow onion
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1 serrano chile seeded, if desired, and minced
- 1 tbsp minced fresh ginger
- 1 tbsp minced Garlic
- 2 tsp garam masala
- 1 tsp salt
- 1 tsp ground turmeric
- 1/4 - 1 tsp cayenne pepper
- 1/4 tsp ground cardamom
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1 lb lamb shoulder or leg trimmed and cut into bite-size cubes
- 1 cup Water
For The Garnish:
- 1 yellow onion thinly sliced
- 1 tsp vegetable oil
- 1/4 tsp salt
- 1/2 cup fresh cilantro
Ingredients
For The Rice and Lamb:
For The Garnish:
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Instructions
- For the rice and lamb: Place the rice in a colander and rinse under cool running water; set aside to soften and absorb some of the water.
- In a large bowl, combine the yogurt, minced onion, cilantro, mint, chile, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, and cloves. Whisk to combine. Add the lamb and toss to coat. Allow the mixture to stand at room temperature for 30 minutes while the rice rests.
- Meanwhile, prepare the garnish: Preheat the broiler to high. Line a rimmed baking sheet with foil.
- Break the onion slices apart with your fingers and arrange them on the prepared baking sheet. Drizzle with the oil and season with the salt. Toss to combine. Broil the onions for about 15 minutes, stirring only once or twice.
- In the Instant Pot, arrange the lamb mixture so it covers the bottom of the pot. Carefully spread the rice all over the meat in a uniform layer. Carefully pour the water over the rice, gently pushing down on the rice until it’s submerged in the water. (Do not mix the lamb and rice together.)
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. (This part is important, as it approximates the traditional steam cooking process.)
- Serve topped with the browned onion garnish and the cilantro.
Recipe Notes
NOTE: Use aged Indian basmati, not American basmati, if possible.
URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, and Instant Pot Fast & Easy.
Book Description:
Fully authorized by Instant Pot—brand new recipes from the best-selling author of Indian Instant Pot Cookbook and The Keto Instant Pot Cookbook
Indian Instant Pot Cookbook by Urvashi Pitre is already one of the top-selling cookbooks in its category. Now Pitre turns her sights to all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like fans have come to expect, Pitre’s incredibly well-tested recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of Pitre’s recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
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At the end of the recipe, it says to add cilantro. But in the beginning it says to add to yogurt mixture. Do you put half the cilantro in the yogurt and the other half at end?
Delicious. We added toasted slivered almonds on top. It could use a sauce if some sort on top too. I think we will try a drizzle of a yogurt sauce next time.
Tastes great!