Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pakistani Style Bhuna Gosht (Instant Pot & Stove Top) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

Experience the rich and flavorful Pakistani Style Bhuna Gosht made with tender beef cubes cooked in an aromatic blend of spices, onions, tomatoes, and yogurt. This traditional dish is prepared using an Instant Pot for a perfect balance of deep, roasted flavors and melt-in-your-mouth meat that pairs wonderfully with breads like roti or naan.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Spices and Seasonings

  • 1 tsp cumin seeds
  • 2 tsp salt
  • 1 tbsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala

Main Ingredients

  • 2 lbs beef cubes
  • 3 onions, diced
  • 4-5 tomatoes, chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3/4 cup yogurt

Garnishes

  • 1/2 cup cilantro, chopped
  • 3-6 sliced green chilies
  • Julienned ginger (optional)
  • Juice of a quarter lemon
  • About 1/4 cup oil (for cooking)

Instructions

  1. Prepare the Instant Pot: Set your Instant Pot to Sauté mode on high heat and heat about 1/4 cup of oil until hot.
  2. Sizzle the cumin seeds: Add the cumin seeds to the hot oil and let them sizzle until fragrant.
  3. Sauté the onions: Add the diced onions and cook, stirring frequently, until they are fully softened and begin to turn golden at the edges.
  4. Add ginger and garlic paste: Stir in the ginger and garlic paste and cook for about 60 seconds to release their aroma.
  5. Brown the beef with spices: Add salt, red chili powder, turmeric powder, coriander powder, and the beef cubes. Mix well and brown the beef cubes thoroughly, ensuring they are well coated with the spices.
  6. Add tomatoes and water: Incorporate the chopped tomatoes and pour in 2 cups of water, stirring to combine.
  7. Pressure cook: Seal the Instant Pot and set it to Manual mode (high pressure) for 30 minutes.
  8. Release pressure: Use manual or quick release as per your preference (quick release for faster cooking; manual release develops deeper flavors).
  9. Reduce on sauté mode: Open the pot and set to Sauté mode (high). Cook to evaporate excess liquid and thicken the masala mixture, about 15 minutes. In the first 10 minutes, minimal stirring is needed.
  10. Darken the masala: Once the mixture starts sticking slightly, continue cooking for a few more minutes until the masala darkens, adding a little oil if it sticks too strongly.
  11. Add yogurt: Stir in the yogurt thoroughly and cook for an additional 2 minutes to blend flavors.
  12. Finish with garam masala and seasoning: Add garam masala, taste, and adjust salt or seasoning as needed.
  13. Garnish and serve: Top with chopped cilantro, sliced green chilies, julienned ginger if using, and a squeeze of lemon juice. Serve hot with your choice of roti, naan, sheermal, or paratha.

Notes

  • For best flavor, use manual pressure release to let the flavors develop more richly.
  • If the masala starts sticking too much during the sauté phase, add a splash of oil to prevent burning.
  • The julienned ginger garnish is optional but adds a fresh bite and aroma.
  • Adjust green chili quantity based on your heat preference.
  • Pair this dish with traditional Indian breads or steamed basmati rice for a complete meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Pakistani

Find it online: https://recipesvibe.com/pakistani-style-bhuna-gosht-instant-pot-and-stove-top-recipe/