Tender Instant Pot Beef Pulao, a traditional Pakistani/Indian dish, is celebrated for its rich flavor and aroma. This simple recipe ensures tender beef, fluffy rice, and deep, savory flavors. Whether you're a beginner or an experienced cook, this blog post will guide you to perfect your pulao.
WHAT IS BEEF PULAO?
If you're looking to try some delicious Pakistani main dish recipes, Tender Instant Pot Beef Pulao is a great choice! This classic dish offers a wonderful blend of flavor and aroma that will satisfy your taste buds. Unlike many other recipes, it doesn’t rely on powdered spices. Instead, the rich, deep flavor comes from an aromatic beef yakhni infused with whole spices, along with fresh ginger and garlic.
The rice is cooked in this flavorful broth, making it a popular dish not only in Pakistan but also in North India. The only powdered spice used is Garam Masala Powder, which adds an extra layer of flavor to this recipe.
This Pakistani/Indian recipe is widely famous on Eid Al-Adha while growing up. My Maternal Grand mother made the best Beef Pulao. So this recipe has my childhood memories attach to it.
WHAT IS YAKHNI?
Yakhni is a delicious stock or broth that forms the flavorful foundation of Pulao. To make it, beef is simmered in water with two pouches: one filled with a mix of whole spices and the other with fresh ginger and garlic. The resulting broth is rich in flavor and aroma, making it a key ingredient in many Pakistani dishes, especially Beef Pulao.
DIFFERENCE BETWEEN BIRYANI AND PULAO?
Biryani is known for its spiciness, while Pulao is milder in comparison. Biryani is made with a rich gravy, whereas Pulao is cooked in a flavorful yakhni broth. In Biryani, the rice and gravy are layered, while in Pulao, the rice is mixed with the yakhni.
Biryani involves charbroiling the rice, while Pulao cooks the rice until it's fully infused with the yakhni. While Biryani uses a variety of powdered spices, Pulao relies mainly 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. 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 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?
For the best storage, refrigerate the Pulao in an airtight casserole dish. When stored properly, it will maintain its quality for 3-4 days in the refrigerator. Freezing Pulao is not recommended, as it may cause a loss of flavor.
WHAT TO PAIR WITH PULAO?
Pair the Pulao with Garlic Chutney, Green Chutney Raita, or Cilantro Tomato Raita.
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Let's Make Beef Pulao!!!
Tender Instant Pot Beef Pulao
Equipment
- Instant Pot
Ingredients
- 1 lbs beef
- 2 cups basmati rice
- 1½ tsp kosher salt or as needed
- 1 medium onion finely sliced
- 6 tbsp yogurt
- ¼ tsp garam masala powder
- 1 green pepper
- ⅓ cup olive oil
- 4 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 4 green cardamoms
- 5 cloves
- 6 black peppercorns
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
Instructions
- 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!
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