Directions
- 1Add oil to the Instant Pot.
- 2Add 1 kg (2.2 lbs) of lean beef cut into large cubes to the Instant Pot.
- 3Add 2 tablespoons of ginger and garlic paste to the beef.
- 4Add 1 cup of pre-packaged fried onions to the Instant Pot.
- 5Add 2 tablespoons of tomato paste to the Instant Pot.
- 6Add 1/2 a cup of plain whole milk yogurt to the Instant Pot.
- 7Add half a packet of Karachi Beef Biryani Masala from Shan to the Instant Pot.
- 8Stir the ingredients well to combine.
- 9Add 3 cups of hot water to the mixture.
- 10Stir everything together.
- 11Close the lid of the Instant Pot, ensuring the valve is in the sealing position.
- 12Set the Instant Pot to Pressure Cook on high for 30 minutes.
- 13Once the cooking time is up, quick release the pressure and lift the lid when it's safe.
- 14Check that the beef is fully cooked and tender.
- 15Add 2 diced potatoes (or 1 cup of frozen diced potatoes).
- 16Add some cilantro (optional) to the pot.
- 17Add 3 whole green chilies to the mixture.
- 18Add 2.5 cups of thoroughly washed and drained Sela Basmati rice to the Instant Pot.
- 19Stir the mixture very well, ensuring all potatoes are submerged if you're using them.
- 20Close the lid again, ensuring the valve is in the sealing position.
- 21Set the Instant Pot to the Rice setting, which will pressure cook on low for 12 minutes.
- 22While the rice is cooking, prepare the food coloring (mix yellow and red for orange if needed).
- 23Once the rice cooking time is up, quick release the pressure and lift the lid.
- 24Fluff the rice and check that both the rice and potatoes are perfectly cooked.
- 25Add the prepared food coloring for an authentic biryani look (optional).
- 26Garnish with more chopped cilantro (optional).
Ingredients
- 1 kg lean beef cut into large cubes
- oil
- 2 tablespoons ginger garlic paste
- 1 cup pre-packaged fried onions
- 2 tablespoons tomato paste
- 0.5 cup plain whole milk yogurt
- 0.5 packet Karachi beef biryani masala
- 3 cups hot water
- 2 diced potatoes
- cilantro
- 3 whole green chilies
- 2.5 cups Sela Basmati rice
- yellow food coloring
- red food coloring
- chopped cilantro
Equipment
Instant Potwooden spoonforkglass
Tips
- You can use smaller pieces of beef if you prefer.
- To save time, you don't have to brown the meat; just throw everything in.
- If you use pre-packaged fried onions and tomato paste or tomato sauce, you don't have to chop any vegetables.
- Only add half a packet of biryani masala, otherwise it will be too spicy for this amount of rice.
- If you prefer a different biryani masala like Bombay or Sindhi, you can use that as well.
- For a truly no-chop experience, use frozen diced potatoes and do not thaw them first.
- Cilantro is optional, and if you don't like potatoes (aloo) in your biryani, you can omit them.
- Use Sela Basmati rice as it's less likely to mush together.
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