Pressure Cooker Beef Biriyani with Step by Step Pictures
Given the longer cooking time required for beef, I opted to prepare the beef masala in a pressure cooker, simplifying the overall preparation process. Basmati rice was separately cooked in a rice cooker and later mixed with the beef masala. One of my go-to ingredients for biryani is homemade fried onions—I steer clear of store-bought ones as they lack the desired taste. Freshly fried onions significantly elevate the biryani's flavor and impart a delightful aroma as well.
Ingredients
- 500 gms Basmati Rice (2.5 cups approx)
- 500 gms Beef (measured after cleaning, cut into medium bite size pieces)
- 4 Cardamom
- 4 Cloves
- 2 small pieces Cinnamon
- 1 Bay leaf
- 3 med -big Onion (finely sliced)
- 3-4 Green chilli (chopped)
- 1.5 tbsp Crushed ginger & garlic (each)
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1/2 -1 tsp Pepper powder
- 1 tsp Garam masala
- 1 tsp Fennel powder
- 2 medium Tomato (sliced)
- 3 tbsp Chopped coriander leaves
- 2 tbsp Chopped mint leaves
- 2-3 tbsp Ghee
- Salt
Instructions
- Heat ghee in a pressure cooker and add crushed cardamom, cloves, cinnamon and bay leaves. Add finely sliced onion and cook till it turns golden brown. Add crushed ginger & garlic and chopped green chilli. Cook it for 3-4 mins.
- Add masala powders. Cook for 2-3 mins, add a bit of ghee or hot water, if the masala sticks to the cooker. Add sliced tomato and salt. Mix well. When tomato becomes soft, add cleaned beef, chopped coriander and mint leaves. Mix well. Add 1/2 cup water and close the cooker.
- Cook till the beef is 3/4 th cooked (refer notes). Once the pressure releases, open the cooker and do a taste test. Add more salt (keep in mind, that rice will be added to the masala) and garam masala if required. If there is excess water, let it reduce completely.
- Add washed rice and gently mix. Add 2.5 cups of water and bring it to boil. Close the cooker and put on weight. Reduce the flame to lowest and cook for 10 mins. Switch off the gas and keep it closed till pressure drops completely.
- Open the cooker and fluff the biriyani with a fork.
- Garnish the biriyani with fried cashew and onions.
Notes
I used veal for this recipe. To cook the veal, after the first whistle on full flame, I reduced the flame to lowest and cooked for 8-10 mins. I guess, you can use Mutton instead of beef and follow the same recipe. You can add more coriander and mint leaves, if you like. Also, you can add a tbsp of lemon juice along with rice, if you like.
Biriyani keeps well in the fridge for 3 days.
Tried this recipe?Let us know how it was!