Method

1. Set the pressure cooker on high heat using the sauté button.
2. Drizzle some olive oil, sear the lamb shanks on both sides, and sprinkle some salt and pepper.
3. Once browned on both sides, add the spices, tomatoes, onions, garlic, ginger, bay leaves, and water.
4. Turn off the sauté button and close the lid, making sure the pressure valve is closed.
5. Using the manual pressure, set it on high pressure for 30 minutes.
6. Once the timer is up, release the pressure instantly, then add the washed basmati rice, and stir.
7. Close the lid again, and using the manual pressure, set the timer to 15 minutes.
8. Top the Kabsa with Bayara fried almonds, Bayara pine seeds, and fresh parsley.