Directions
- 1Add some 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.
- 4Stir well to brown the meat (optional).
- 5Add 1 cup of prepackaged fried onions.
- 6Add 2 tablespoons of tomato paste.
- 7Add 1/2 cup of plain whole milk yogurt.
- 8Add half a packet of Karachi beef biryani masala from Shan.
- 9Stir everything well.
- 10Add 3 cups of hot water.
- 11Stir well.
- 12Close the Instant Pot lid and make sure the valve is in the sealing position.
- 13Set the Instant Pot to Pressure Cook, High pressure, for 30 minutes.
- 14Once the time is up, quick release the pressure and lift the lid when it's safe to do so.
- 15Verify the beef is fully cooked and tender.
- 16Add 2 diced potatoes.
- 17Add chopped cilantro (optional).
- 18Add 3 whole green chilies.
- 19Add 2.5 cups of washed and drained Sela Basmati rice.
- 20Stir very well, making sure all the potatoes are under the water.
- 21Close the Instant Pot lid and make sure the valve is in the sealing position.
- 22Set the Instant Pot to the Rice setting (low pressure cook for 12 minutes).
- 23Prepare the food coloring by mixing yellow and red to get orange (optional).
- 24Once the time is up, quick release the pressure and lift the lid again.
- 25Fluff the rice a little bit and ensure the rice and potatoes are cooked perfectly.
- 26Add the prepared food coloring (optional).
- 27Add more chopped cilantro for garnish (optional).
Ingredients
- 1 kg beef cut into large cubes
- 2 tablespoons oil
- 2 tablespoons ginger and garlic paste
- 1 cup prepackaged 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 potatoes, diced
- chopped cilantro
- 3 whole green chilies
- 2.5 cups Sela Basmati rice, washed and drained
- food coloring
Equipment
Instant Potwooden spoonforkglass
Tips
- If you want to save time, you don't have to brown the meat, just throw everything in.
- If you prefer a different biryani masala, like the Bombay or the Sindhi, you can use that as well.
- If you are using frozen potatoes, you don't have to thaw them first, just throw them in frozen, they will cook all the way.
- Make sure all of the potatoes are under the water if you're using them.
- If you don't like aloo in your biryani, don't even add it.
- Cilantro is optional for garnishing.
- Add food coloring if you want it to have that biryani look.
Related recipes
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner
Cheddar Bay Biscuit Chicken Pot Pie
Indian · Dinner
Butter Chicken Mac n’ Cheese
Indian · Dinner
Chicken Vindaloo
Indian · Dinner
Chicken Handi
Indian · Dinner
Easy chicken curry
Indian · Dinner
Easy cumin rice
Indian · Dinner
Njahi
Indian · Dinner
Weeknight Lamb & Red Lentil Curry
Indian · Dinner45m