Instant Pot Beef Biryani

One pot week night meal, ready in 30 mins that is sure to impress your guests, family and yourself!


If you were trapped on an island with only one dish to eat for the rest of your life, what would it be? For me, that’s easily Biryani. The aromatic basmati rice, mixed with all the earthy spices and cooked to perfection simply cannot be beat. Every region seems to have their own “biryani”, take for example Paella with the Spanish or Jollof Rice from the Nigerians. So it’s fair to say, rice mixed with spices and meats makes for one heck of a delicious meal.

Ingredients:

1 ½ cups aged, long grain basmati rice

1/2 cup avocado oil

1 medium red onion thinly sliced

2 small (or 1 large) bay leaves

1/2 tsp whole black peppercorns

1 2-inch piece cinnamon stick

1 small black cardamom optional

5 whole cloves

1 tsp cumin seeds

½ tsp coriander seeds crushed

1.5 cups water

(Optional) 3/4 cup cut vegetables (I used frozen carrots and peas, but highly recommend chopped cauliflower, green beans and/or potatoes as well)

Marinade:
2 lb cubed stew beef (I used extra lean but you can use any, including lamb)
1 cup full fat yogurt
1 tbsp red chili powder (cayenne)
2 tsp turmeric
4 cloves garlic crushed
3/4 inch piece ginger crushed
1 cup of chopped cilantro and mint
2 tbsp garam masala
2 tbsp cumin powder
2 tbsp coriander powder
2 tbsp shan biryani powder (optional but highly recommended, it can be found in any Indian grocery store)
2 green chili peppers whole or split in half (optional) 2 ¼ tsp kosher salt divided (or to taste)

*Key – rinse out the rice a few times and soak in water till ready to cook. This removes the extra starch from the rice and helps get the fluffy texture*

Instructions:

1) Add all ingredients under Marinade except half cilantro/mint and mix thoroughly, refrigerate for atleast 30 mins or more. The longer you refrigerate the more tender and flavorful your meat will turn out.


2) Turn your Instant Pot on to Saute function and add in oil and onions. You will fry these until they caramelize to a brown color. Watch closely, they do burn easily. This should take roughly 20 mins.

3) Remove half of your fried onions. While still on Saute add in the entirety of the marinated beef, the whole spices, along with 1 cup of water.


4) Set to Pressure cook on High for 12 mins


5) Manually release and add in soaked rice + remainder of the water + vegetables ( if using). Do not mix in the rice, flatten it out so it is immersed in the water.


6) Set to Pressure cook on High for 5 mins


7) Let release on it’s on own for about 10 mins. Add in remainder of fried onions and remainder of chopped cilantro/mint. Combine and add extra salt if necessary. Serve over freshly squeezed lemon juice

Bon Appetit! How did this turn out for you? Leave comments below 🙂

Hyderabadi Chicken Biryani

I first became obsessed with Chicken Biryani when I first visited Hyderabad in the summer of 2014.

The spices, the aroma, the flavors… were incomparable to anything I expected or tasted in the US. I vividly remember my first thoughts being – if I were to be trapped on a deserted island for the rest of my life, I might be okay if I had an endless supply of this delicious biryani.

After that out of the world experience, I did everything in my power to recreate the taste at home. After visiting endless biryani restaurants including: Paradise BiryaniBiryani PotAsiana’s, etc, and after countless trial and errors with various recipes; I believe I have mastered the art of biryani.

Now, to the recipe…

Ingredients:

  • 2 Onions
  • 10-20 Chillies (thai chillies work best)
  • Shan – Ginger Garlic Paste – 26 oz (use about 1/4th of bottle)
  • 1-2 Tomatoes
  • Basmati Rice (Long grain) (4 cups)
  • Chicken (I prefer dark meat, bone-in) (3 lbs)
  • Yogurt
  • Lemon/Limes
  • mint
Spices:
  • Shan, Mix Seasoning Biryani Masala, 1.75-Ounce (Pack of 4) (Use 1/2 of 1 box)
  • cloves (5)
  • cardomom (3-4)
  • bay leaf (1-2)
  • anise (1-2)
  • black cardomom (3)
  • mase (1 tbsp)
  • red chilli powder (4-5 tbsp)
  • garam masala (4-5 tbsp)
  • saffron (7-8 strands)
  • shah jeera (1 tbsp)
  • cumin seeds (1tbsp)
  • cinnamon sticks (3)
* You will also need a large tray for baking the biryani
Method:

  1. Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder
  2. Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels
  3. Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks)
  4. Once fragrant, add in the tomatoes, chillies and girnger/garlic paste
  5. Now, add in the garam masala
  6. After stirring a few mins, add in the marinated chicken
  7. Now, add in the Shan Biryani Masala
  8. Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be
  9. Soak the basmati rice in cool water after flushing about 3-4 times
  10. Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 mins.
  11. Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier
  12. Continue with step 11 until the tray is full
  13. Soak the saffron layers in warm milk for a couple mins. Garnish this dilution over the top of the biryani
  14. Cover the tray with aluminum foil and bake at 350 degrees for 20-25 mins.
  15. Enjoy!
I know what you’re thinking. This is a lot of work. BUT trust me when I say it is WORTH IT!!!
Andddd, it will last you atleast a week (assuming you can stop inhaling this delicious goodness :P)