One Pot Rib Biryani
Dive into the deliciousness of our One Pot Rib Biryani, where tender, spiced ribs meet fluffy basmati rice in an effortless cooking experience! This dish combines the rich flavors of aromatic spices and succulent meat, all cooked together to create a mouthwatering meal that minimizes cleanup. Perfect for busy weeknights or impressing guests, this one-pot wonder is sure to become your new go-to favorite!
Prep
20
min
Cook
54
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bulb garlic, peeled and smashed
- 2 medium onions, sliced
- Water (enough to cover the meat)
🥩Meat & Seafood(1)
- 1.5 kg beef or lamb ribs (3.31 lbs)
🫙Pantry Staples(3)
- 2 cups basmati rice, washed and soaked for 20 minutes (480 ml)
- 2–3 tbsp olive oil (Al Wali) (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 4–5 whole cardamom pods
- 1 small bunch fresh coriander (stems and leaves), chopped
- 1 tbsp coriander powder (15 ml)
- 1 tsp cinnamon powder (5 ml)
- 2 tsp whole cumin seeds (10 ml)
- Salt to taste (preferably Himalayan salt by Al Wali brand)
🍯Sauces & Condiments(1)
- 2 tbsp vinegar (white or apple cider) (30 ml)
📦Other(3)
- ½ tsp whole black peppercorns (2.5 ml)
- ½ tsp chili flakes (adjust to taste) (2.5 ml)optional
- 4–5 whole cloves
👨🍳 Instructions
- 1
Drop the ribs in a pressure cooker.
- 2
Add garlic, whole cumin, coriander powder, cinnamon powder, whole cardamom, chili flakes, whole black pepper, and salt.
- 3
Add whole cloves and olive oil.
- 4
Use the sauté feature to add sliced onions and chopped coriander.
- 5
Add tomato paste and top it off with water and vinegar.
- 6
Cook the meat for about 45 minutes.
- 7
After cooking, add washed and soaked rice and mix well.
- 8
Cook again for about 9 minutes.
💡 Pro Tips
- ✓Pressure cook ribs at 15 PSI for exactly 45 minutes to break down collagen into gelatin without overcooking the meat fibers, achieving fork-tender texture while maintaining structure.timing15 PSI, 45 minutes
- ✓Soak basmati rice for 30 minutes in lukewarm water to allow grains to absorb 20-25% moisture, preventing breakage and ensuring even cooking in the final 9-minute steam.technique30 minutes, 20-25% moisture
- ✓Use a 1.5:1 liquid-to-rice ratio when adding rice to the cooked ribs, as the meat juices contribute significant moisture and salt content to the cooking liquid.ingredient1.5:1 ratio
- ✓Toast whole spices (cumin, cardamom, cloves) in the oil for 30-45 seconds until aromatic to release essential oils, increasing flavor compounds by up to 300% compared to untoasted spices.technique30-45 seconds, 300% flavor increase
- ✓Cook the final rice stage at low pressure (5-8 PSI) for 9 minutes to prevent rice grains from bursting while allowing steam to finish cooking through absorption method.equipment5-8 PSI, 9 minutes
Share this recipe
Prep
20
min
Cook
54
min
Serves
4
people
Level
intermediate
Share this recipe
One Pot Rib Biryani
Dive into the deliciousness of our One Pot Rib Biryani, where tender, spiced ribs meet fluffy basmati rice in an effortless cooking experience! This dish combines the rich flavors of aromatic spices and succulent meat, all cooked together to create a mouthwatering meal that minimizes cleanup. Perfect for busy weeknights or impressing guests, this one-pot wonder is sure to become your new go-to favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 bulb garlic, peeled and smashed
- 2 medium onions, sliced
- Water (enough to cover the meat)
🥩Meat & Seafood(1)
- 1.5 kg beef or lamb ribs (3.31 lbs)
🫙Pantry Staples(3)
- 2 cups basmati rice, washed and soaked for 20 minutes (480 ml)
- 2–3 tbsp olive oil (Al Wali) (30 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(6)
- 4–5 whole cardamom pods
- 1 small bunch fresh coriander (stems and leaves), chopped
- 1 tbsp coriander powder (15 ml)
- 1 tsp cinnamon powder (5 ml)
- 2 tsp whole cumin seeds (10 ml)
- Salt to taste (preferably Himalayan salt by Al Wali brand)
🍯Sauces & Condiments(1)
- 2 tbsp vinegar (white or apple cider) (30 ml)
📦Other(3)
- ½ tsp whole black peppercorns (2.5 ml)
- ½ tsp chili flakes (adjust to taste) (2.5 ml)optional
- 4–5 whole cloves
👨🍳 Instructions
- 1
Drop the ribs in a pressure cooker.
- 2
Add garlic, whole cumin, coriander powder, cinnamon powder, whole cardamom, chili flakes, whole black pepper, and salt.
- 3
Add whole cloves and olive oil.
- 4
Use the sauté feature to add sliced onions and chopped coriander.
- 5
Add tomato paste and top it off with water and vinegar.
- 6
Cook the meat for about 45 minutes.
- 7
After cooking, add washed and soaked rice and mix well.
- 8
Cook again for about 9 minutes.
💡 Pro Tips
- ✓Pressure cook ribs at 15 PSI for exactly 45 minutes to break down collagen into gelatin without overcooking the meat fibers, achieving fork-tender texture while maintaining structure.timing15 PSI, 45 minutes
- ✓Soak basmati rice for 30 minutes in lukewarm water to allow grains to absorb 20-25% moisture, preventing breakage and ensuring even cooking in the final 9-minute steam.technique30 minutes, 20-25% moisture
- ✓Use a 1.5:1 liquid-to-rice ratio when adding rice to the cooked ribs, as the meat juices contribute significant moisture and salt content to the cooking liquid.ingredient1.5:1 ratio
- ✓Toast whole spices (cumin, cardamom, cloves) in the oil for 30-45 seconds until aromatic to release essential oils, increasing flavor compounds by up to 300% compared to untoasted spices.technique30-45 seconds, 300% flavor increase
- ✓Cook the final rice stage at low pressure (5-8 PSI) for 9 minutes to prevent rice grains from bursting while allowing steam to finish cooking through absorption method.equipment5-8 PSI, 9 minutes