Lamb pressure cooker kabsa

• ‎1 kg lamb meat pieces, on the bone‎
• ‎3 cups basmati rice, soaked for 1 hour‎
• ‎1 tsp salt‎
• ‎1 cup olive oil‎
• ‎1 large-sized diced onion
• ‎4 crushed garlic cloves
• ‎2 large-sized diced tomatoes
• ‎4 small-sized chili peppers
• ‎1 tsp curry powder‎
• ‎1 tsp white pepper‎
• ‎1 tsp cumin‎
• ‎1 tsp coriander‎
• ‎3 cinnamon sticks‎
• ‎3 bay leaves‎
• ‎2 cut open dried lemons‎
• ‎1 small piece ginger‎
• ‎8 cardamom pods‎

Heat the olive oil in the pressure cooker over medium heat.‎

Add the onion and sauté it until translucent. Add the garlic and sauté the mixture ‎until browned.‎

Add the lamb pieces. Stir until meat pieces are covered with the onion and garlic ‎mixture and cook for 10 minutes.‎

Add cinnamon sticks, dried lemons, ginger, cardamom pods and bay leaves.‎

Add curry, white pepper, cumin and coriander. Stir the ingredients until combined.‎

Stir in the tomatoes and cook for 3-4 minutes until combined.‎

Season with salt and pour enough water to submerge the ingredients.‎

Close the lid and set the timer for 20 minutes. As soon as the steam comes out, ‎reduce the heat.‎

Once the timer beeps, release the steam from the pot and open the pressure cooker. ‎

Add the rice. Close the lid and set the timer again for 12 minutes. As soon as the ‎steam comes out, reduce the heat.‎

Once the timer beeps, release the steam from the pot and open the pressure cooker.‎

Serve lamb kabsa immediately.‎