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Aligarh Style Biryani

A rich, broth based biryani that isn't spicy but incredibly aromatic.
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Prep Time 7 minutes
Cook Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

For marinating beef
  • 1 kg beef with bones
  • 1 Tbsp fennel seeds (saunf) powder
  • 1 Tbsp coriander powder
  • 2 Tbsp ginger-garlic paste (if using separate use 1 Tbsp each of ginger and garlic paste)
  • ½ cup yogurt (beaten)
Whole spices
  • 6 green cardamom
  • 3 black cardamom
  • 1 (5 cm) cinnamon stick
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns
  • 2 bay leaves
Other ingredients
  • 1 big white onion
  • ¼ cup ghee
  • 2 tsp salt
  • 500 ml (2 cups) water
  • 400 grams (2 cups) basmati long grain rice
  • 1 green chili
  • 2 tsp kewra water
  • a few drops/ pinches of orange food color

Equipment

  • Instant pot

Method
 

Marinating beef
  1. Add all the ingredients together and rub the beef pieces with the marinade. Leave it to rest on the counter until needed.
Combining whole spices
  1. Combine all the whole spices together in a bowl so they are ready to be added later.
Slicing onion
  1. Slice the onion thinly and evenly.
Making broth
  1. Set the instant pot on sauté mode on high. Once hot, add the ghee. Once the ghee melts add the sliced onion and fry until it turns golden brown. Keep stirring so it fries evenly. It will take about 5-7 minutes. Once the onion turns golden brown turn off heat and take out the onion from the pot, leaving the extra ghee inside.
  2. Set the instant pot again on sauté mode (high) and add the whole spices. Sauté for 1 minute then add the marinated beef. Spread the beef all over the pot and don't stir for 3 minutes. Then cook until all liquid has gone and oil appears on the surface. Stir occasionally. It will take about 15-20 minutes for this step.
  3. Add the salt and water and give it a good mix. Cover with the lid and set the valve to sealing position. Now set the instant pot on pressure cooking mode (high) for 30 minutes.
  4. Wash the rice thoroughly until the water that comes out of it is clear. Soak into room temperature until needed (about 30 minutes).
  5. Once the instant pot timer for 30 minutes goes off, release the pressure by turning the vent on venting position. Open the lid carefully. The broth is ready.
Adding rice
  1. Set the instant pot on saute mode and add the rice (drained completely), along with the chili that you split half lengthwise. Give a gentle mix and let it cook uncovered for 5 minutes. Put the lid on (vent on sealing position) and set the instant pot on pressure cook for 3 minutes.
  2. Once 3 minutes are up, release the pressure and open lid immediately.
Coloring
  1. In a small bowl mix together kewra water and orange color until well combined. Pour this mixture in spots onto the biryani with the help of a spoon. Cover and let rest for a minute.
Serving
  1. Transfer the biryani on a serving dish (use a wide spatula to prevent rice from breaking). Garnish with the fried onion that were reserved earlier. Serve with boondi raita and green chutney.