Lamb and Rice Casserole Slow Cooker Recipe

Lamb And Rice Casserole Slow Cooker Recipe

Ingredients

Recipe for: Lamb Dum Biryani

Serves 6

Active Time 50 minutes

Pressure/Manual (High) Natural Release

For the rice and lamb

• 1 cup basmati rice (see Note)
• ½ cup plain Greek yogurt
• ½ cup minced yellow onion
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh mint
• 1 serrano chile, seeded, if desired, and minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons Garam Masala
• 1 teaspoon salt
• 1 teaspoon ground turmeric
• ¼ to 1 teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• teaspoon ground cloves
• 1 pound lamb shoulder or leg, trimmed and cut into bite-size cubes
• 1 cup water

For the garnish

• 1 yellow onion, thinly sliced
• 1 teaspoon vegetable oil
• ¼ teaspoon salt
• ½ cup fresh cilantro

Method

For the rice and lamb

1. Place the rice in a colander and rinse under cool running water; set aside to soften and absorb some of the water
2. In a large bowl, combine the yogurt, minced onion, cilantro, mint, chile, ginger, garlic, garam masala, salt, turmeric, cayenne, cardamom, cinnamon, and cloves
3. Whisk to combine
4. Add the lamb and toss to coat
5. Allow the mixture to stand at room temperature for 30 minutes while the rice rests
6. Meanwhile, prepare the garnish: Preheat the broiler to high
7. Line a rimmed baking sheet with foil
8. Break the onion slices apart with your fingers and arrange them on the prepared baking sheet
9. Drizzle with the oil and season with the salt
10. Toss to combine
11. Broil the onions for about 15 minutes, stirring only once or twice
12. In the Instant Pot, arrange the lamb mixture so it covers the bottom of the pot
13. Carefully spread the rice all over the meat in a uniform layer
14. Carefully pour the water over the rice, gently pushing down on the rice until it’s submerged in the water
15. Do not mix the lamb and rice together
16. Secure the lid on the pot
17. Close the pressure-release valve
18. Select MANUAL and set the pot at HIGH pressure for 6 minutes
19. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released
20. This part is important, as it approximates the traditional steam cooking process
21. Serve topped with the browned onion garnish and the cilantro

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