Vaquas – Hi! I’m back with a new recipe for you. It’s Instant pot beef Pulao (Beef Pilaf). This beef pilaf is a mughlai punjabi dish. It’s very popular in northern India and punjab. My method is very traditional yet simple. The use of coriander and fennel seeds along with whole spices are a match made in heaven. This recipe does not include any chilli yet it’s very flavorful.

If you don’t own an Instant Pot you can easily use a pressure cooker. However, Instant Pot has made our life easier. Instant Pot is easy to operate and It keeps the original flavor alive.

This recipe is gluten-free. The best part about this dish is its unique flavor.  This dish can be eaten along a garlic and red chilli chutney a perfect add along is the raita. one word of caution this chutney is spicy so if you want you can eat it with raita only. This recipe is a perfect weeknight meal or perfect meal for guests. They are going to be impressed by this recipe for sure.

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Instant Pot Beef Pulao (Pilaf) with Garlic and Red Chilli Chutney

 Instant Pot Beef Pulao (Pilaf) is all about whole spices without using any chilli but despite of that it is very flavorful! 

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Main

Cuisine: Indian, Pakistani

Keyword: Beef Pilao, instantpot

Ingredients

Beef Pulao (Pilaf)

• 1 lbs beef cubed
• 3 cups rice basmati
• 5 cups water
• salt as needed
• 1 onion finely chopped
• 5 tbsp fennel seeds
• 6 tbsp coriander seeds
• 2 tbsp cumin seeds
• 12 black peppercorns
• 1 cinnamon stick
• 2 bay leaves
• 2 black cardamoms
• 5 green cardamoms
• 5 whole cloves
• 4 tbsp yogurt
• 6 tbsp ginger garlic paste
• 1/2 cup olive oil extra virgin

Garlic and Red Chilli Chutney

• 8 garlic cloves
• 4 dried long peppers
• 1 tsp cumin seeds
• 1/4 cup water
• salt as needed

Instructions

Beef Palou (Beef Pilaf)

• Thoroughly wash basmati rice and soak in water for 30 mins.
• Turn Instant Pot to sauté mode then pour water bring it to boil.
• Take small piece of muslin cloth and make a bag of Coriander & fennel seeds. Drop the muslin bag in the boiling water.
• Add 4 tbsp of ginger garlic paste and salt.
• Add the beef to the mixture and cover Instant Pot lid and press the meat option and put pressure for 25 minutes.
• In a separate pot on stove, on medium heat add oil and sauté onion for 5-7 minutes or until golden.
• Add in bay leaves, cinnamon stick, whole black peppercorns, whole cloves, black cardamom, green cardamom, and cumin seeds.
• Take out beef from instant pot and transfer it with onion and spices and mix well
• Leave the broth in the Instant Pot for now. Discard the muslin bag.
• Add 2 tbsp of ginger garlic paste and yogurt and mix well.
• Add the remaining broth from the instant pot; cook for 3-4 mins.
• Add salt to the mixture and mix well.
• Drain rice & discard the water.
• Add rice with meat mixture and mix well.
• Cover the pot and cook for 10 mins on medium flame. Until rice are cooked and the water is completely gone.
• Then the stove on low for 5-7 minutes.

Garlic and Red Chilli Chutney

• To prepare the garlic chutney, add all ingredients in a blender and blend until well combined.

Notes

From step 15 embed 4 paper towels in rice. they will soak up excess water.

Enjoy

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