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!

INSTANT POT INDIAN SHRIMP BIRYANI

Steps:

• Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use.
• Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot® to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside.
• Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt.

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.