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Main Course

Cooker Beef Biryani

an easy and tasty way to prepare biryani using beef. Using a pressure cooker saves your valuable time and the beef pieces blend well with rice making the dish simply irresistible and tempting.

Ingredientsfor 3 servings

2 cup Basmati rice
1 kg Beef
4 nos Onion
2 nos Tomato
2 inch Piece Ginger
8 Cloves Garlic
12 nos Green chilly
4 nos Cardamom
4 piece Cinnamon
8 nos Pepper corns
6 nos Cloves
2 nos Bay leaves
2 tsp Turmeric powder
2 tsp Coriander powder
Salt, as needed
1 nos Capsicum
2 sprig Coriander leaves
8 nos Mint leaves
Dry fruits, as needed
1 sprig Spring onion

Preparation

Step 1
Clean the beef and add salt, turmeric powder and coriander powder.
Step 2
Mix it well and set aside for 30 minutes for marination.
Step 3
Heat a pressure cooker and add oil to it. Heat the vessel.
Step 4
Add one onion for fry in hot oiling.
Step 5
Then fry the cashew nuts and grapes and set aside.
Step 6
Then in the same oil, add the masala spices.
Step 7
Add the onion, ginger, garlic and green chilly paste and cook it, stirring well. Then add tomato and mint leaves.
Step 8
Cook well.
Step 9
Add the marinated beef to it.
Step 10
Mix it well and add spring onions and 1 cup water to it.
Step 11
Mix it well and close the cooker. Wait for 5 to 6 whistles.
Step 12
Cook the beef well.
Step 13
Add the washed rice, salt and remaining water to it. If you soak rice for 20 minutes, then 1 cup of water should be added. Otherwise for 1 cup of rice you should add 1 1/2 cup of water.
Step 14
Close the pressure cooker and wait for 2 whistles.
Step 15
Check the biriyani.
Step 16
Next, add the fried onion and nuts to it.
Step 17
Add coriander leaves and capsicum on above it.
Step 18
Then close the cooker again for 5 minutes, no need to put on the flame. It's just to make the flavors of coriander leaves and capsicum to Stir everything together thoroughly with our biryani.
Step 19
Our biryani is ready to serve.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.

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Main Course

Cooker Beef Biryani

an easy and tasty way to prepare biryani using beef. Using a pressure cooker saves your valuable time and the beef pieces blend well with rice making the dish simply irresistible and tempting.

Ingredientsfor 3 servings

2 cup Basmati rice
1 kg Beef
4 nos Onion
2 nos Tomato
2 inch Piece Ginger
8 Cloves Garlic
12 nos Green chilly
4 nos Cardamom
4 piece Cinnamon
8 nos Pepper corns
6 nos Cloves
2 nos Bay leaves
2 tsp Turmeric powder
2 tsp Coriander powder
Salt, as needed
1 nos Capsicum
2 sprig Coriander leaves
8 nos Mint leaves
Dry fruits, as needed
1 sprig Spring onion

Preparation

Step 1
Clean the beef and add salt, turmeric powder and coriander powder.
Step 2
Mix it well and set aside for 30 minutes for marination.
Step 3
Heat a pressure cooker and add oil to it. Heat the vessel.
Step 4
Add one onion for fry in hot oiling.
Step 5
Then fry the cashew nuts and grapes and set aside.
Step 6
Then in the same oil, add the masala spices.
Step 7
Add the onion, ginger, garlic and green chilly paste and cook it, stirring well. Then add tomato and mint leaves.
Step 8
Cook well.
Step 9
Add the marinated beef to it.
Step 10
Mix it well and add spring onions and 1 cup water to it.
Step 11
Mix it well and close the cooker. Wait for 5 to 6 whistles.
Step 12
Cook the beef well.
Step 13
Add the washed rice, salt and remaining water to it. If you soak rice for 20 minutes, then 1 cup of water should be added. Otherwise for 1 cup of rice you should add 1 1/2 cup of water.
Step 14
Close the pressure cooker and wait for 2 whistles.
Step 15
Check the biriyani.
Step 16
Next, add the fried onion and nuts to it.
Step 17
Add coriander leaves and capsicum on above it.
Step 18
Then close the cooker again for 5 minutes, no need to put on the flame. It's just to make the flavors of coriander leaves and capsicum to Stir everything together thoroughly with our biryani.
Step 19
Our biryani is ready to serve.

Tip

Pressure cooking first saves time, but do not skip the dry-roasting step after — that is where the Kerala beef fry gets its signature dark, caramelised crust.