Cariema Isaacs's Instant Pot Biryani | Woolworths TASTE

Ingredients

• For the yoghurt marinade:
• 1 cup plain yoghurt or buttermilk or amasi
• 2 T garlic and ginger paste
• 2 T biryani masala
• 1 T garam masala
• 1 t Kashmiri chilli powder or Pakco roasted masala
• ½ t turmeric
• 1 T ground cumin
• ½ t saffron threads
• 2 t salt
• 1 ripe tomato, skinned and grated
• 1 fresh green chilli, split lengthwise
• For the biryani:
• 700 g shoulder or leg of lamb portions, bone in
• ½ cup canola or vegetable oi
• 3 potatoes, peeled and halved or quartered, patted dry with a kitchen towel
• 3 onions, thinly sliced
• 2 cardamom pods, slightly bruised
• 2 cinnamon sticks
• 2 bay leaves
• 3½ cups water
• 2 cups basmati rice, rinsed until the water runs clear, drained
• ½ cup brown lentils, cooked in 2 cups water for 10 minutes
• salt to taste
• 50 g butter
• 4–6 hard-boiled eggs
• 10 strands saffron threads, soaked in 2 T warm water