This lamb pilaf recipe is inspired by my biryani recipe but much simpler. Pieces of lamb are pressure cooked with an array of delicious spices to save time. The flavors penetrate deep into the meat and a flavorful stock is created. Once the lamb is tender, rice is added and cooked in that rich stock. The result will make your family think that you have been in the kitchen all day!
How this recipe was created?
One Saturday exhausted beyond comprehension with still lots on my to do list including serving lunch, I threw a few ingredients into the instant pot and the result surprised even me. It was soo good and loved by the family it became a regular in our rotation. Nowadays it’s reserved for those lazy days when I really do not wish to be in the kitchen for hours, hence the name lazy wife.
How much work is involved?
Note this will take a while in the instant pot, but the active time to prep, stir, wonder whether it is burning or sticking and all that drama is minimal.
How can I make this during the week?
During the week, early in the am before work, I throw all the ingredients in except the rice, stir, set it and forget it. Get some work done, return to the kitchen and stir in the rinsed rice I had soaking, replace the cover, press a button and lunch or dinner will be ready without any real effort.
Do I need to add all these ingredients?
When pressed for time with limited ingredients, you can eliminate the optional ingredients which I have done numerous times. The result is still phenomenal.
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LAZY WIFE INSTANT POT LAMB PILAF
Equipment
Ingredients
- 2.5 lbs pounds bone-in lamb
- 4 tbs extra virgin olive oil
- 1 onion chopped
- 1 tbs whole cardamom green
- 2 tbs whole cumin
- 1 tbs black peppercorns
- curry leaves or bay leaf optional
- 1 tsp cloves
- 1.5 tsp turmeric
- 2 cinnamon sticks
- 3 black elaiche
- 2 tbs Himalayan salt
- 2 tomatoes chopped, optional
- 1 bell pepper optional
- 2 tbs green seasoning
- 2 tbs garlic paste optional
- 1 tbs ginger paste optional
- 2 cups hot water
- 2.5 cups basmati rice
- 1 cup chopped cilantro
Instructions
- Rinse and soak rice in water.
- Rinse lamb with the juice of a lime or lemon and water. Drain.
- Set instant pot or pressure cooker to Saute. Heat oil and add onion. Cook until golden brown.
- Add remaining ingredients except rice and cilantro, stir well to combine.
- Select meat (25 mins) and cook until stopped.
- Remove cover, stir in rice and chopped cilantro, if using, and select rice button. Add salt if required. Cook until finished, liquid has evaporated and rice is fully cooked and fluffy. Add another 10 mins if still too moist.
- Fluff and serve with raita.
