What I don't get it how you can spread the rice on top of the meat, pour the water over
over it but not get the water on the meat? shouldn't the rice be in a separate bowl on a rack above the meat? then add the water to the rice?
Recipe question for: Instant Pot Lamb & Rice Casserole (Lamb Dum Biryani)
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Sadly Food52 has long eschewed process photography, they only post beauty shots these days. Some food sites do a much better job at process photography and will inline the images so you can save to a PDF; Food52's photo slideshows fail miserably at this.
If a photo can tell a thousand words then a video can tell 50,000 words or more.
Example: puff pastry dough recipe. Read a written description of how to make this. These are always awkward at best, only marginally better when line art diagrams are presented.
Then watch a video by someone like Jacques Pepin or Paul Hollywood. It's like night and day. Often you can *see* the proper texture or consistency, something that's really hard to describe in text or even a still photo like something springing back after you touch it or a ribbon of caramel dripping back into the pan.
I can watch a video of a French, Japanese, or Chinese chef make something and get the gist of it. Google Translate will butcher the text translation of the instructions to English especially when there are culinary-specific expressions.
Always keep an eye out for videos.