
Instant Pot Beef Pulao (Beef Pilaf)
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
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
Enjoy