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Export 23 ingredients for grocery delivery
Step 1
Soak the brown basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
Step 2
Press the sauté button, adjust the heat to high, and add the oil to the pot. Allow it a minute to heat up, then add the whole spices and stir. Once they begin to sizzle, add the meat and the onions. Stir-fry for 5-7 minutes, or until all sides of the meat have browned.
Step 3
Add the garlic, ginger, ground spices and stir, then add the rice and water to the pot. Give everything a good stir.
Step 4
Secure the lid, close the pressure valve and cook for 22 minutes at high pressure.
Step 5
Naturally release pressure for 10 minutes, then open the valve to release any remaining pressure.
Step 6
Discard the whole spices, add garnish if desired and serve.
Step 7
While the rice is cooking, melt ghee in a pan over low-medium heat on the stovetop. Add the cashews and raisins and stir-fry until the cashews begin to turn golden.
Step 8
Sprinkle the ghee-coated cashews and raisins along with the cilantro and mint on top of the biryani.
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