Lamb Kabuli Pulao

Rinse rice and soak in water for 30 minutes. Drain. In large pot, boil 3½ cups water. Add salt and soaked rice. Boil until rice is cooked but not completely soft (about 80 percent cooked). Drain and set aside.

In a pressure cooker or Instapot heat vegetable oil over medium heat. Add sliced onion, sauté until golden brown. Add lamb and garlic to onions and cook for 30 seconds. Season with salt, cinnamon, cumin and cardamom. Add 3 cups of water. Cook for 25 minutes on high pressure until meat is fork tender.

Preheat oven to 350 degrees F. In large ovenproof dish, layer half of the partially cooked rice, followed by half the lamb and onion mixture and half of raisins, carrots, almonds and pistachios. Add half the char masala. Repeat again finishing with a layer of rice on top. Cover dish tightly with aluminum foil. Bake for 30−40 minutes until rice is fully cooked. Once done, give rice a gentle toss, serve a layer of rice on each dish plate topped with meat and remainder of rice. Add carrots and raisins, garnish with almonds and pistachios. Serve hot.