Pressure Cooker Beef Biriyani With Step By Step Pictures

Course: Main Dish

Cuisine: Indian, Kerala, South Indian

Servings: -5

Author: Maria Jose Martin

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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.
Serve hot with raita, pappad and pickle.

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.