For best results use Certified Angus Beef^® brand

Instant Pot Beef Biryani

Serves 6

Cuisine: Indian

Category: Roasts, Instant Pot, Slow Cooker

Biryani packs a ton of flavor into a simple dish of rice and beef. For traditional flavor, use the star anise and saffron (listed as optional spices). A modern spin on this recipe means you make this Indian-inspired dish completely in the Instant Pot. Love heat? Double up on the cayenne pepper.

Prep Time

30 mins

Other Time

1 hr 30 mins

Cook Time

25 mins

Total Time

2 hrs 25 mins

Ingredients:

2 pounds Certified Angus Beef^® chuck shoulder roast, cut into 2-inch cubes
3 teaspoons coarse kosher salt, divided
3 teaspoons garam masala, divided
2 tablespoons ghee (or canola oil), divided
2 yellow onions, thinly sliced
1 tablespoon finely minced garlic
2 tablespoons finely minced ginger
2 bay leaves
1 cinnamon stick
1 star anise (optional)
1 teaspoon turmeric
1/2 teaspoon cayenne
2 carrots
2 Yukon gold potatoes
2 cups basmati rice
1 teaspoon (.2 gram) saffron threads (optional)

Instructions:

Season beef cubes with 2-teaspoons salt and 2-teaspoons garam masala. Set Instant Pot to “Sauté” and heat setting on “More”. Add 1-tablespoon ghee or oil and, working in two batches, sear beef cubes on two sides, about 5 minutes per batch. Transfer cubes to clean plate.
Reduce heat to “Normal,” add remaining ghee or oil, onions and remaining 1-teaspoon salt. Sauté 8 minutes, frequently stirring until soft. Stir in garlic, ginger, bay leaves, cinnamon stick, star anise, turmeric, cayenne and remaining 1-teaspoon garam masala; sauté 1 minute. Pour in 2-cups of water and scrape up any brown bits stuck to bottom of pot. Add reserved beef back into pot, completely submerging in liquid. Affix lid, ensure vent is set to “Sealing” and pressure cook on High for 1 hour. Naturally depressurize 10 minutes before venting any remaining pressure.
While beef cooks, peel and dice carrots and potatoes into 1/2-inch cubes: transfer to bowl and cover with 2-cups cold water. Using a fine mesh strainer, rinse rice under cold-running water until water runs clear and free of excess starch. Place rinsed rice in a separate bowl and cover with 2-cups cold water; soak 30 minutes. In a bowl or small glass, bloom saffron threads by covering with 2-tablespoons warm water; set aside.
Once Instant Pot has had time to naturally release, set vent to “Venting” to allow any excess steam to escape, remove lid. Strain cooked beef and aromatics, making sure to reserve 2-cups of cooking liquid. Remove bay leaf, cinnamon stick and star anise.
Strain rice from its water and return to bowl; add saffron along with 2-tablespoons soaking liquid, stir well. Strain carrots and potatoes.
Layer ingredients in Instant Pot: half the rice on the bottom, then beef mixture, potatoes, carrots and remaining rice. Slowly pour in 2-cups reserved beef cooking liquid.
Affix the lid, set the vent to “Sealing” and pressure cook on high 3 minutes. Naturally depressurize for 10 minutes. Set vent to “Venting” to allow any excess steam to escape; remove lid. Using a large spoon or fork, fluff rice and fold together with beef, incorporating bottom layer of rice. Sit 5 minutes before serving.