Easy , INSTANT POT , Beef Biryani from jes kitchen ! RECIPE #330

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

RICE:WATER  =  1:1 

STEP 1:- Wash rice (  5 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

 STEP 2 :- Combine water  ( 4 1/2 cups) , sha jeera ( 1 1/2 teaspoons ) , cardamom ( 5-8nos ) , cloves ( 2-5 nos )   and salt , and set aside .

STEP 3 :- Wash , clean beef ( i used beef  sirloin , 2.7 lb /1 1/2 kg ) , 

and set aside . 

STEP 4:- Marinate Step 3 beef with   onion ( 1,  medium sized , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium sized , chopped ) , green chillies  ( whole 4- 5 nos ) ,   pitted / dried prunes (8-10  nos ) , curd ( 3/4 cup ) ,   lemon juice  ( juice of  half of a  lemon ) , 

kashmiri red chilli powder ( 2 teaspoons)  ,  smoked paprika ( 1 1/2  teaspoons) ,turmeric powder  ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder (  1 1/2  teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , cardamom powder ( 1/2 teaspoons ),  cinnamon powder ( 3/4  teaspoon) ,and  salt .

combine well , and refrigerate for minimum 25 minutes  to overnight  :) .

STEP 5 :-   Start the INSTANT POT  in   SAUTE MODE    , and once  the pot is preheated , add clarified butter /Ghee ( 6 teaspoons )  and  splutter   shajeera  , ( 2 teaspoons ) , and cloves ( 2-3 nos )  

then add onion ( sliced , 4 nos , medium sized )  and  saute until onion becomes transparent , 

and now add ginger paste  ( 2 teaspoons) ,  garlic paste( 1 1/2 teaspoon )  , 

and  now add tomato ( 3 nos , chopped )  , green chillies ( 4-5 nos , intact  ) 

cilantro ( 1/2 cup , chopped )  and mint leaves  ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "

Now add the Step 4 marinated beef , saute for 3-5 minutes . 

"sprinkle " rose water (  1 teaspoon ) and kewra essence ( 3/4 teaspoon)  , 

and clarified butter/ ghee ( 2 teaspoons ) , 

fried onions(1 1/2  cups ), and water  (1/2 cup ),  and combine .

Now close its lid and  move the valve to  SEALING MODE  and  change its settings to MANUEL and cook for  30 MINUTES ON HIGH.

Allow  'NATURAL PRESSURE RELESE' upto 08 ( as in the pic below ) and then open its lid by  'QUICK RELEASE pressure '.  

Combine and top it with lemon ( round  slices, 2-3  nos )  and pineapple ( slices , 5-6 thin pieces ) 

fried onion ( 1 cup )  , cilantro ( chopped , 1 cup )  , mint leaves ( chopped , 1/4 cup )  ,

and step 1 soaked rice and step 2 'water mixture '. DO NOT COMBINE . 

Sprinkle ghee/clarified butter ( 2 table spoons) ,

CLOSE its lid and  move the valve to SEALING MODE  and  change its settings to MANUEL and cook for  8 MINUTES ON HIGH.

Allow  'NATURAL PRESSURE RELESE' upto 05 ( as in the pic below ) ,

and  then open its lid by  'QUICK RELEASE pressure '. 

Close it with a glass lid and ALLOW IT TO  REST  FOR 12 MINUTES . Now open its glass lid and combine gently .....

STEP 6:- Easy , INSTANT POT , Mutton Biryani  from jes kitchen is ready ......Enjoy with Raita  ( curd raita ) ............JA Mathew .....:)