Tender Instant Pot Beef Pulao, a classic Pakistani dish, is known for its flavorful and aromatic taste. This recipe is easy to follow and guarantees deep flavors, tender beef, and fluffy rice. Whether you are a beginner or an expert cook, this blog post will help you achieve perfection when cooking pulao.
TABLE OF CONTENTS
- What is Beef Pulao?
- What is Yakhni?
- Difference Between Pulao and Biryani
- What are some variations of Pulao?
- Ingredients you'll need!!
- How to cook Beef Pulao?
- How to store and how long will it last?
- What to pair with Pulao?
- Beef Pulao Recipe
WHAT IS BEEF PULAO?
Looking to try some Pakistani dinner recipes? Look no further than Tender Instant Pot Beef Pulao! This beloved and classic recipe offers a delightful combination of flavor and aroma that's sure to please your palate. Unlike many other recipes, it doesn't rely on powdered spices; instead, it gets its rich, deep flavor from an aromatic beef yakhni infused with whole spices, and fresh ginger and garlic.
The rice is cooked in this flavorful broth to create a dish that's popular not just in Pakistan, but also in North India. The only powdered spice used in this recipe is Garam Masala Powder, which further enhances the taste of the recipe.
WHAT IS YAKHNI?
Yakhni is a scrumptious stock or broth that serves as the flavorful base in Pulao. To prepare it, beef is simmered in water with two pouches: one containing an assortment of whole spices, and the other filled with fresh ginger and fresh garlic. The resulting broth is rich with taste and aroma, making it an essential component of many Pakistani recipes, particularly Beef Pulao.
DIFFERENCE BETWEEN BIRYANI AND PULAO?
Biryani is known for its spiciness, whereas Pulao is relatively milder in comparison. Biryani is prepared with a rich gravy, while Pulao is cooked in a flavorful yakhni broth. The rice and gravy are layered in Biryani, while in Pulao, the rice is mixed with the yakhni.
Biryani is prepared by charbroiling the rice, whereas in Pulao, the rice is cooked until fully infused with the yakhni. While Biryani incorporates a variety of powdered spices, Pulao solely relies on the aromatic flavor of Garam Masala Powder.
WHAT ARE SOME VARIATIONS OF PULAO?
Various types of Pulao can be prepared using different meats such as Mutton Pulao and Chicken Pulao (recipe coming soon). In addition to these, there is also an Afghan Pulao (recipe coming soon) recipe that involves the use of dried fruits and nuts.
INGREDIENTS YOU'LL NEED!!
- Two Pouches- The pouches will stay in the Instant Pot until the beef is fully cooked.
- Fresh Ginger and Fresh Garlic- Ensuring the freshness of ginger and garlic is crucial to the flavor of this recipe. However, if fresh ingredients are not available, one can opt for Homemade Ginger Garlic Paste as a substitute. Instead of adding it to the pouch with other spices, it can be directly added to the water.
- Garam Masala Powder- This particular spice powder adds a warmth and depth of flavor to the Pulao.
- Rice- For the best results, it is highly recommended to use good quality rice. It's worth seeking out brands like Royal that offer old-aged, long-grain, and premium aged quality rice.
HOW TO COOK BEEF PULAO?
HOW TO STORE AND HOW LONG IT LAST?
To ensure the best storage conditions, it's recommended to refrigerate the Pulao in an airtight casserole dish. When properly stored, it can retain its quality for 3-4 days in the refrigerator. It's not recommended to freeze Pulao as this may lead to a loss of flavor.
WHAT TO PAIR WITH PULAO?
Pair the Pulao with Spicy Red Garlic Chutney, Green Chutney Raita, or Cilantro Tomato Yogurt Raita. When hosting a party other dishes that compliment Beef Pulao are Mutton Charsi Karahi, Pakistani-Style Butter Chicken, and Moong and Masoor Dal. Check out the desserts like Ras Malai Tres Leches Cake, Anday Ka Halwa, or Kheer.
Let's Make Beef Pulao!!!
Tender Instant Pot Beef Pulao
- Instant Pot
Muslin Pouch #1
- 2 tbsp fennel seeds
- 4 tbsp coriander seeds
- 1 cinnamon stick
- 2 bay leaves
- 3 black cardamoms
Muslin Pouch #2
- 5 inch ginger roughly chopped
- 30 garlic cloves
- Thoroughly wash basmati rice and soak in water for 30 mins.
- Drain rice & discard the water from the rice, set side.
- Prepare the 2 muslin bags.
- Turn the Instant Pot to sauté mode, add water, and bring it to boil.
- Add both Muslin bags in the pot.
- Bring all of this to a boil, then add beef and mix well. Place the lid on the Instant Pot and press the pressure option and put pressure for 25 minutes or until the Beef is tender.
- Vent the air out.
- Open the lid, take out the 2 muslin pouches.
- Set the inside with the stock aside.
- In a separate pot, on the stove, on medium heat add oil let it heat up and add green pepper, cumin seeds, green cardamom, cloves, and black peppercorns.
- Add onion and sauté the onion until it's brown. Add ginger garlic paste and mix well.
- Take out beef only from Instant Pot and transfer it to pot.
- Now add in the yogurt and mix well.
- Add the garam masala powder and mix well.
- Now add salt and mix.
- Add the only 4 cups of stock to the pot. (if the stock isn't enough add water to the stock so it comes to 4 cups in total.)
- Add rice with meat mixture and mix well.
- Bring the mixture to boil on high heat.
- Let it all cook for 5-7 min on medium heat.
- Cover the lid on the pot with foil, place the tawa on the stove and then place the pot on top of the tawa. Cook it for 3 minutes on high then 5 minutes on medium, and 10 minutes. low-medium heat. Turn the stove to low and let it cook for 10-15 minutes.
- Serve it immediately with Raita and Spicy Red Garlic Chutney!