One‑Pot Rib Biryani
A hearty one‑pot biryani that combines tender beef or lamb ribs with fragrant spices and fluffy basmati rice. The slow simmer lets the meat soak up the aromatic broth while the rice absorbs all the flavors, creating a comforting dinner with minimal cleanup.
Maker: Vanessa Loy-Mehri
From: Instagram(view original)
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Ingredients
- 3 3/10 lb beef ribs
- lamb ribs
- 1 garlic bulb
- 2 tsp cumin seeds
- 1 tbsp coriander powder
- 1 tsp cinnamon powder
- 4 cardamom pods
- 1/2 tsp chili flakes
- 1/2 tsp black peppercorns
- to taste salt
- 4 cloves
- 2 tbsp olive oil
- 2 onion
- 1 bunch fresh coriander
- 2 tbsp tomato paste
- 2 tbsp vinegar
- enough to cover the meat water
- 2 cup basmati rice
Instructions
- 1Gather all ingredients; wash the basmati rice and soak it in water for 20 minutes, then drain.
- 2Heat 2‑3 tbsp olive oil in a large, heavy‑bottomed pot over medium heat.
- 3Add 2 tsp cumin seeds, 1 tbsp coriander powder, 1 tsp cinnamon powder, 4‑5 whole cardamom pods, 0.5 tsp chili flakes, 0.5 tsp whole black peppercorns, 4‑5 whole cloves, and salt to taste; sauté 1–2 minutes until fragrant.
- 4Stir in the smashed garlic bulb and sliced onions; cook, stirring occasionally, until the onions become translucent and lightly golden, about 4–5 minutes.
- 5Add the beef ribs (or lamb ribs if using) to the pot; brown the pieces on all sides, about 5–7 minutes, to develop flavor.
- 6Mix in 2 tbsp tomato paste and 2 tbsp vinegar, coating the meat evenly; cook another 2 minutes.
- 7Pour in enough water to just cover the ribs (approximately 4‑5 cups depending on pot size); bring to a rolling boil.
- 8Once boiling, reduce heat to low, cover the pot with a tight‑fitting lid, and simmer for 60 minutes, checking halfway to ensure the liquid does not evaporate completely.
- 9After the ribs are tender, gently stir in the drained basmati rice, spreading it evenly over the meat without breaking the grains.
- 10Cover the pot again and cook on low heat for 20‑25 minutes, or until the rice is tender and all liquid is absorbed. Avoid stirring during this stage to prevent the rice from becoming mushy.
- 11Turn off the heat and let the biryani rest, covered, for 5 minutes to allow steam to finish cooking the rice.
- 12Fluff the rice gently with a fork, mixing the meat and rice just enough to distribute the flavors.
- 13Garnish with the chopped fresh coriander (stems and leaves) and serve hot directly from the pot.
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Frequently asked questions
- How long does it take to make One‑Pot Rib Biryani?
- About 1 hour 55 minutes in total: 20 minutes of prep and 1 hour 35 minutes of cooking.
- How many servings does this One‑Pot Rib Biryani recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this One‑Pot Rib Biryani recipe come from?
- It was shared by Vanessa Loy-Mehri on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.