Instant Pot Beef Pilau with Shan Masala
Desi Beef Pilau using Shan Masala, made easier by using an instant pot! This dish is packed with mouth watering flavor, tender, juicy beef, and creamy bites of potato. A garnish and a sauce on the side complete it. This is sure to be a new household favorite!
Equipment
- instant pot
- mesh colander
- quart sized measuring glass
- aluminum foil
Ingredients
- 1.5 pounds of boneless beef chuck roast
- 1 Shan masala pilau biryani packet
- 1 whole garlic bulb
- 2 inch peeled chunk of ginger
- 1/2 white onion + ¼ white onion
- 1 jalapeno or serrano pepper
- 2.5 cups white basmati rice
- ¼ cup vegetable oil
- 2 teaspoon cumin seeds
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 3 diced tomatoes
- 1 russet potato
- ¼ cup plain whole milk yogurt
- ½ tablespoon garum masala
- Water
For the garnish:
- 2 diced Roma tomatoes
- ¼ diced white onion
- 1 tablespoon chopped parsley
- Salt and pepper
Instructions
- Fill your Instant Pot with 1/2 cup of water.
- Add 1 whole packet of Shan pilau biryani seasoning and stir into the water.
- Cut your beef into about 1.5 inch cubes and add to the pot, stirring to cover in the seasoned water.
- Peel just the outer layer of your garlic bunch and add it to the pot.
- Make vertical cuts into the half white onion to where it is not cut all the way through and stays together. Add to the pot.
- Peel a 2 inch long piece of ginger and add to the pot.
- Take your jalapeno or serrano pepper, cut it in half and deseed one half. Add that half to the pot.
- Put the lid on your instant pot, make sure the valve is set to seal, and pressure cook on high for 40 minutes with a 10 minute natural release, after which you will set the stopper to vent.
- While the beef is cooking, add 2.5 cups of white basmati to a bowl and cover with water to soak for later use.
- Remove the lid and use tongs or a spoon to remove the beef pieces and set them into a separate bowl. Cover and set aside.
- Remove the garlic bulb and set aside onto a cutting board.
- Strain the remaining broth from the pot into a mesh colander and collect it in a quart sized measuring glass. Use a spoon to push down on the remaining pieces in the colander and extract as much liquid as you can into the bowl. Discard of what remains in the colander. Fill the measuring bowl the remaining way with water until the broth reaches 3.5 cups total. Set aside.
- Set the instant pot to sear/sauté on medium high heat and add ¼ cup of vegetable oil.
- Slice ¼ of a white onion into thin slices and add to the pot to fry. After 2 minutes, add ½ teaspoon of cumin seeds. Periodically stir until it begins to brown.
- Squeeze the softened garlic out of the cloves from the garlic bulb you set aside and add the garlic to the pot, discarding the peels.
- Add 2 teaspoons of garlic paste and 1 teaspoon of ginger paste to the pot. Stir well. If the onions have reached golden brown at any time, reduce the heat to low.
- Dice 3 Roma tomatoes. Peel your potato and dice into about 1.5 inch cubes. Add both to the pot. Place the heat on medium low and cook for 5 minutes covered and 5 minutes uncovered. Stir a few times throughout.
- Add ¼ cup of yogurt and ½ tablespoon of garum masala to the pot and stir well. Fry on high heat for about 2 minutes while periodically stirring, and then reduce the heat to medium.
- Strain and rinse your rice and add it to the pot along with the broth you set aside. Stir and cover for 25 minutes.
- Pre-heat your oven to 350F.
- Remove the pot from your instant pot and fold in the beef you had set aside. cover the top in foil. Place in the oven for 20 minutes.
- While the pot is in the oven, prepare your garnish. Dice 2 Roma tomatoes, ¼ of a white onion, 1 tablespoon chopped parsley, a sprinkle of salt and pepper, and a squeeze of lime. Mix together.
- Remove the pot from the oven and serve with a spoonful of garnish and raita. Enjoy!
Notes
Raita is an excellent addition to have on the side. Try my favorite, easy raita recipe here!