Lamb and Vegetables Biryani-Style

INSTRUCTIONS

1. For marinade, in a large bowl combine the first thirteen ingredients (through cloves) and 1 tsp salt. Stir in lamb until well coated. Cover and let stand at room temperature for 30 Minutes. Meanwhile, rinse rice under cold running water. Place in a bowl and add cold water to cover and soak for 20 Minutes. Drain well.
2. Place a 6-quart Instant Pot on Saute setting, Add ghee. When ghee is hot, add onion. Cook 10 Minutes or until golden brown, stirring occasionally. Add bay leaves and cinnamon stick. Cook for 1 Minute or until fragrant. Add lamb mixture; stir to combine. Add bell pepper, green beans, and beet. Top with drained rice. Sprinkle with remaining 1/2 tsp salt; pour 1 cup water over all. Lock lid in place.
3. Set Instant Pot on High Pressure to cook for 4 Minutes. Let stand for 10 Minutes to release pressure naturally. Release any remaining pressure. Open lid carefully. Remove bay leaves and cinnamon stick. Serve topped with cashews, raisins, and additional mint and cilantro (if using).