Tender Pakistani Beef Biryani (Instant Pot)

Tender Pakistani Beef Biryani (Instant Pot) is undisputedly hailed as the king of all biryanis. The rice is majestically long-grained and wrapped deftly around an impeccable gravy. In this blogpost, we will explore the delicious frontier of cooking beef biryani using an Instant Pot -- all without a droplet of water!

TABLE OF CONTENTS

• What is Beef Biryani?
• Video
• Answering your questions
• Steps in Biryani
• How important is Biryani Masala?
• How crucial is it to have the perfect rice for the Biryani?
• Ingredients
• How to cook the perfect Biryani?
• How to prepare the rice for the Biryani?
• How to layer and steam the Biryani?
• How to store the Biryani
• What to serve and pair with Biryani?
• The Ultimate Pakistani Beef Biryani Recipe

WHAT IS BEEF BIRYANI?

Tender Pakistani Beef Biryani (Instant Pot) is a rice dish wrapped in a delicious beef gravy originating from North India/Pakistan. This biryani will exceed the quality found in any restaurant. Without a drop of water, I've perfected my craft in making the quintessential, tender beef gravy that underpins this recipe and beef biryani's reputation. Check out my other Pakistani Biryani recipes like Mutton Biryani and Chicken Biryani.

VIDEO

ANSWERING YOUR QUESTIONS

STEPS IN THIS BIRYANI

• Make the gravy in the Instant Pot.
• Make the rice.
• Layer the gravy and the rice.
• Steam/dumming the biryani.

HOW IMPORTANT IS BIRYANI MASALA?

Biryani Masala is a crucial part of Biryani, regardless of whether it's beef, chicken, or mutton biryani. Playing and experimenting with spices and different mixtures, my husband and I have perfected the spice melody which results in the most delicious, delicately spiced biryani.

HOW CRUCIAL IS TO HAVE PERFECT RICE FOR BIRYANI?

Biryani is not biryani without rice. Use of best quality long grain basmati rice or golden sella rice is highly recommended. If the rice are soggy or even a little soft, this gravely ruins the biryani. Cooking the rice perfectly is essential. If the rice hardens or is not well cooked, this also ruins the flavor of the biryani. Each grain of rice should be long, separated, and cooked to perfection.

INGREDIENTS

• Beef- Shank beef is well received when cooking biryani because it's one of the most tender part of the beef. It also has Resha (strands in its cut), and you want to make sure that the beef chunks are 1-2 inches long. If it's less than that, it would eliminate the Resha in the biryani that is needed. 
• Yogurt- Use whole fat yogurt for the best results. The yogurt will give the gravy the liquidy properties needed to cook the beef. 
• Tomatoes- Tomatoes similarly provide this liquid. 
• Biryani Masala- Homemade Biryani Masala is the one of the most essential ingredients in this recipe. 
• Rice- Paramount to the dish.

HOW TO COOK THE PERFECT BIRYANI?

HOW TO PREPARE THE RICE FOR THE BIRYANI?

I have written a whole blogpost about basmati rice and how to perfectly boil them for every time without getting soggy and mushy.

HOW TO LAYER AND STEAM (DUM) A BIRYANI?

HOW TO STORE THE BIRYANI?

For the best results never put the biryani in the freezer. The rice will get hard and contracted, if stored for long. The best way to store the beef biryani is to refrigerate it. 

WHAT TO SERVE AND PAIR WITH BIRYANI?

Pair the beef Biryani with Raita. Serve the biryani with Karahi Gosht, Pakistani Ground Beef (Keema), Thick Beef Haleem, and for traditional dessert, serve Authentic Thick Pakistani Kheer or fusion it up with Ras Malai Tres Leches Cake.

Let's Make Beef Biryani!!!

Print Recipe

5 from 2 votes

Tender Pakistani Beef Biryani (Instant Pot)

Tender Pakistani Beef Biryani (Instant Pot) is a rice dish wrapped in a delicious beef gravy. It's flavorful and delicious.

Prep Time5 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 5 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Diet: Gluten Free, Halal

Keyword: authentic biryani, authentic pakistani biryani, beef biryani, biryani, homemade biryani masala

Servings: 6 people

Calories: 864kcal

Author: Sarah Mirza

Equipment

• tawa
• stove
• Aluminium foil

Ingredients

Gravy

• ¼ cup olive oil
• 1 medium onion thinly sliced
• 3 tbsp ginger garlic paste
• 2 lbs beef shank (bone-in)
• 3 tbsp homemade biryani masala
• 2 tomatoes chopped
• ½ cup yogurt
• 1 tsp red chili powder
• 4 dried plum
• 5 black peppercorns
• 3 medium green pepper
• 1 tsp fresh lemon juice
• ½ tsp kewra
• food coloring

Rice

• 3 cups basmati rice
• 2 cloves
• 2 anise star
• salt
• olive oil
• water

Instructions

• Turn on the instant pot , select sauté mode. 
• Add oil, and let it heat up. Now add the onion sauté the onion until they are brown.  Next add in ginger garlic paste and sauté that for 15 seconds. 
• Add the beef and mix it for 2-3 minutes.
• Now add tomatoes and yogurt, mix well and let it cook for 3-4 minutes.
• Add 3 tbsp homemade biryani masala and mix well.
• Next add black peppercorns, red pepper powder, fresh lemon juice, plums, and green pepper, and mix well.
• Close the lid, select pressure and put the pressure for 50 minutes or until the meat is tender.
• Vent the steam out. This will allow the excess steam to shoot out of the lid immediately, and the Instant Pot will be depressurized within minutes.
• After depressurizing the Instant Pot, open the lid. Mix well and set aside.

Rice

• Presoak the rice in water for 30 minutes.
• Drain the water.
•  In a large pot, on medium heat, add 8 cups of water, 1½ tsp salt, star anise, and cloves.
• Bring it to a boil, then add the drained rice in the pot. 
• Now let the rice cook for 6-7 minutes remember you're doing this on medium high heat. Check the are cooked up to 75-80% or until the rice are parboiled.
• Remove the pot from the stove and drain the water. Set aside.

Layering

• In a large pot, add 1 tbsp oil and 1 tbsp water scatter that across the bottom of the pot. 
• To set the first layer lay out one third of rice in the bottom of the pot as your first layer. Then sprinkle few pinches food coloring on top of the rice. 
• Next place half of beef gravy that you made earlier and on top sprinkle some fresh cilantro. 
• Now add another one third of the rice in the pot, sprinkle some food coloring, remaining of the beef gravy, and cilantro.
• Now add the remaining rice, sprinkle food coloring, and sprinkle some cilantro along with Keira .

Steaming/Dum

• Wrap the lid with aluminum foil. Steam should not escape.
• Place a tawa on the stove. 
• Place the pot of biryani, close lid, wrapped with aluminum foil.
• Now turn the stove on high for 7 minutes only.
• Turn the stove on medium heat for the next 7 minutes.
• Turn the stove on low for 45 minutes. 
• Now turn the stove completely off and let the pot sit for the next 10 minutes.

Video

Nutrition

Serving: 1pot of biryani | Calories: 864kcal | Carbohydrates: 86g | Protein: 35g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 110mg | Sodium: 516mg | Potassium: 836mg | Fiber: 4g | Sugar: 7g | Vitamin A: 735IU | Vitamin C: 55mg | Calcium: 99mg | Iron: 4mg