Stock

• In your Instant Pot on Sauté mode, add lamb shanks with enough water to submerge the pieces. Let it heat for 15 minutes until the impurities come to the top. Drain this out and rinse the lamb.
• Into the Instant Pot, add the rinsed lamb shanks with fresh water up to the max line and add all the whole spices and ingredients mentioned under "Stock." Pressure cook on high for 5 minutes or until your lamb is fully tender. This may take longer depending on the size of your pieces (my pieces were small).
• While the lamb is cooking, in a large pot, add the sliced onion and sauté until it gets deeply brown. This may take anywhere from 15-20 mins.
• Add cumin seeds, coriander powder and green chilies and mix. You can also do this step after adding the lamb.
• Once lamb is in, give it a gentle stir for a minute or two until nicely combined. If you added only 1 teaspoon of salt when making the stock, add one more teaspoon and stir gently.
• Next add the stock until the rice is just submerged. Now is the time to add salt. The stock should literally taste like the sea. I ended up adding 5-6 teaspoons of salt because my stock wasn't salty.
• Once satisfied with the salt, let the stock come to a gentle boil, then cover the pot with the lid and cook for 15-20 minutes on low to medium heat. By this point, the rice should be 90-95% cooked with little to no water left.
• Next, drop the heat to the lowest setting and wrap the lid with a damp kitchen towel and close the pot tightly. Allow the Pulao to cook for another 10 minutes. This will give the dish the final steam or "dum" that is super important to make the rice fluffy and separate the grains.
• Serve with cilantro and mint raita chutney, and a simple sliced onion salad.