Directions
- 1Brown the meat in some oil.
- 2Add ginger and garlic paste, fried onions, and tomato paste.
- 3Add yogurt and your favorite biryani masala.
- 4Add hot water.
- 5Pressure cook on high pressure for 30 minutes.
- 6Quick release the pressure, then lift the lid.
- 7Add potatoes and cilantro.
- 8Add green chilies.
- 9Add sela basmati rice that has been washed and drained.
- 10Add the lid back on and use the rice setting, pressure cook for 12 minutes on low.
- 11Prepare food coloring.
- 12Quick release the pressure, then lift the lid.
- 13Add food coloring and chopped cilantro.
Ingredients
- 2.2 pounds beef cut into cubes
- 1 cup prepackaged fried onions
- 2 tablespoons ginger garlic paste
- 0.5 packet Karachi beef biryani masala
- 2 tablespoons tomato paste
- 0.5 cup yogurt
- 2 tablespoons oil
- 3 cups hot water
- 2.5 cups sela basmati rice washed and drained
- potatoes diced
- 1 cup frozen diced potatoes
- 2 green chilies
- chopped cilantro
- orange food coloring
Equipment
8 quart instant pot
Tips
- You don't have to chop any vegetables.
- Using prepackaged fried onions and tomato paste/sauce means no chopping needed.
- Frozen diced potatoes means no chopping needed.
- Use half a packet Karachi beef biryani masala or else it will be too spicy.
- Use sela basmati rice because it’s less likely to mush together.
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