Tender Pakistani Beef Biryani (Instant Pot) is often regarded as the king of all biryanis. It features long-grained rice perfectly enveloped in a rich, flavorful gravy. This blog post will guide you through making this delectable beef biryani in an Instant Pot—without using a single drop of water!
WHAT IS BEEF BIRYANI?
Tender Pakistani Beef Biryani (Instant Pot) is a flavorful rice dish enriched with a savory beef gravy, rooted in the traditions of North India and Pakistan. This biryani surpasses restaurant quality. Through practice, I’ve mastered the art of creating the perfect, tender beef gravy that forms the essence of this recipe—without adding any water.
Biryani is a staple in our household, and my daughter is absolutely obsessed with it. If you ask her what she wants me to make, she’ll excitedly say “bib-bani,” her word for biryani. It’s safe to say it’s her favorite Pakistani/Indian dinner recipe, and I make the beef version almost every Friday.
This Pakistani/Indian recipe is mildly spiced, reminiscent of the biryani you'd find on the streets of Karachi. I recently visited an Indian restaurant in Memphis where they garnished their Chicken Biryani with a halved hard-boiled egg, which I thought was a unique touch.
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 the perfect 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 ideal for biryani due to its tenderness and the presence of resha (meaty strands). Ensure beef chunks are 1-2 inches long; smaller pieces can compromise the desired texture in the biryani.
- Yogurt – Whole-fat yogurt is recommended for the best results, as it adds the necessary liquid for cooking the beef.
- Tomatoes – Also contribute essential liquid for the gravy.
- Homemade Biryani Masala – A key ingredient for authentic flavor.
- Rice – An essential component of 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, Keema, Beef Haleem, and for traditional dessert, serve Kheer.
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Let's Make Beef Biryani!!!
Tender Pakistani Beef Biryani (Instant Pot)
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.
James says
I Love biryani when I was younger, now I’m 43 nd I still love it
Sarah Mirza says
we love biryani also.
James says
Biryani My favorite