Instant Pot Beef Biryani Recipes

INSTANT POT BEEF BIRYANI

Steps:

• Wash and dry the produce.
• Wash and rinse the basmati rice.
• For the Spice Mix, combine all the dry spices in a small bowl.
• Trim and cut the green beans in half.
• Peel and cut the carrot, shallot and cilantro.
• Turn ON Instant Pot and set Saute mode on Hi for 7 minutes.
• When ready, add oil then saute shallots, carrots, green beans and half the cilantro.
• After 3 minutes, add in the ground beef and half the dry spice mix and continue sauteing until beef is fully cooked. Break the ground beef as you cook.
• Turn OFF Instant Pot, add water then deglaze the Instant Pot.
• Add the Indian curry paste and remaining Spice Mix into the pot.
• Mix everything until combined well.
• Add the rice into the pot and make sure they are all submerged under water.
• Turn ON Instant Pot and set Pressure Cook on HIGH for 4 minutes.
• Natural Release for 10 minutes then Quick Release after.
• Fluff the Beef Biryani on the pot.
• Plate on a bowl and garnish with crispy shallots and remaining cilantro.
• Serve and enjoy!

BEEF BIRYANI

Steps:

• Wash rice to drain away excess starch and then soak and set aside
• Boil the rice in salted water while your masala is cooking until it is just cooked, but not tender enough to eat as is.
• Heat 1/2 cup oil in saute mode (medium heat) and add your whole spices
• When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden
• Now add your ginger and garlic paste, saute for a minute
• Add the spices, give it a quick mix
• Stir in the beef, sauteeing until the beef cubes are evenly browned.
• Stir in your tomatoes, dried plums (if using), and 2 cups hot water.
• Pressure cook (manual) for 14 minutes
• Quick release then add the potatoes and cook for another 3 minutes (4 if your potatoes usually take a long time to cook)
• Quick release and then saute to dry up the excess liquid - I like to remove my potatoes here and add them back in later to avoid breaking them. The masala should be so dry that it starts to stick to the bottom and the oil rises to the top.
• Taste and adjust seasoning - you want a little salty and a little spicy - if you have not used dried plums add lemon juice at this point.
• Layer half the rice in the pot you used to cook it, then the meat masala, then scatter cilantro, mint and chilies over top and follow it by the remaining half of the rice.
• Mix a little food color with yogurt and drizzle over top.
• Cover the pot and cook on the lowest heat for 25 minutes.
• Use a flat spoon or a small plate and gently mix it to avoid breaking the rice and serve with raita and kachumbar.

KEEMA BIRYANI (KEEMA PULAO)

Steps:

• Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
• Press the sauté button, then add the oil to the pot. Allow the oil a minute to heat up, then add the whole spices to the pot and give them a stir. Once the spices begin to sizzle, add the ground meat, onions, garlic, ginger, Serrano pepper and cook until the meat is mostly browned.
• Add the ground spices, mix well, then add the tomatoes and cook for 5-6 minutes, or until they have softened.
• Dump the rice on top of the meat (do not mix) then pour water on top. Sprinkle half the cilantro and mint on top of the rice.
• Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
• Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
• Remove whole spices and sprinkle with remaining cilantro and mint.

CHICKEN BIRYANI IN THE INSTANT POT®

Steps:

• Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
• Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

INSTANT POT® CHICKEN BIRYANI

Steps:

• Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
• Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
• Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
• Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.