Pakistani Beef Biryani
A fragrant Pakistani biryani of braising steak simmered with crushed tomatoes, Garam Masala, saffron and yoghurt, garnished with hard-boiled eggs and flaked almonds.
⏱️ Prep: 5 min🍳 Cook: 20 min
Nutrition
per per serving370
Calories
49g
Protein
9.4g
Carbs
16g
Fat
Ingredients
| 2 | garlic cloves, peeled and chopped | |
| 1 | can tomatoes, crushed (28-ounce) | |
| 4 | hard-boiled eggs, peeled and sliced | |
| 2 ounce | 57 g | almonds, flaked |
| 1 cup | 240 ml | shallot, chopped |
| 1 teaspoon | 5 ml | coriander seeds |
| 0.5 teaspoon | 2.5 ml | ground cumin |
| 8 ounce | 225 g | natural yoghurt |
| — | kosher salt | |
| — | ground black pepper | |
| 1 heaping teaspoon | caster sugar | |
| 1 tablespoon | 15 ml | Garam Masala |
| 1 teaspoon | 5 ml | saffron strands |
| 1.5 pound | 680 g | braising steak, cut into bite-sized cubes |
Instructions
(Ready in about 25 minutes | Servings 6)
Per serving: 370 Calories; 16g Fat; 9.4g Carbs; 49g Protein; 5.5g Sugars
- Add the beef steak, canned tomatoes, shallot, garlic, coriander seeds, cumin, Garam Masala, saffron strands, salt, black pepper, and sugar to the Instant Pot.
- Secure the lid. Choose the "Meat/Stew" setting and cook at High pressure for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid.
- Add the yogurt and seal the lid. Let it sit in the residual heat until everything is heated through. Serve garnished with eggs and flaked almonds. Enjoy!