Lamb Pilaf is a one pot rice and lamb dish that comes together in less than one hour.

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.
This will take a while in the instant pot, but the active time to prep and stir and all that drama is minimal.
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.
When pressed for time with limited ingredients, you can eliminate the optional ingredients which I have done numerous times.

Printable recipe :
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2.5 lbs pounds bone-in lamb or goat (chicken will require less cooking time)
4 tbs extra virgin olive oil
1 onion, chopped
1 tbs whole cardamom
2 tbs whole cumin
1 tbs black peppercorns
Curry leaves or bay leaf, optional
1 tsp cloves
1.5 tsp turmeric powder
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

Rinse and soak rice in water.
Rinse lamb or goat 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.

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