Step 1

Wash rice to drain away excess starch and then soak and set aside

Step 2

Boil the rice in salted water while your masala is cooking until it is just cooked, but not tender enough to eat as is.

Step 3

Heat 1/2 cup oil in saute mode (medium heat) and add your whole spices

Step 4

When they sputter and smell toasty add your onion and green chilies and cook till the edges of the onion are golden

Step 5

Now add your ginger and garlic paste, saute for a minute

Step 6

Add the spices, give it a quick mix

Step 7

Stir in the beef, sauteeing until the beef cubes are evenly browned.

Step 8

Stir in your tomatoes, dried plums (if using), and 2 cups hot water.

Step 9

Pressure cook (manual) for 14 minutes

Step 10

Quick release then add the potatoes and cook for another 3 minutes (4 if your potatoes usually take a long time to cook)

Step 11

Quick release and then saute to dry up the excess liquid - I like to remove my potatoes here and add them back in later to avoid breaking them. The masala should be so dry that it starts to stick to the bottom and the oil rises to the top.

Step 12

Taste and adjust seasoning - you want a little salty and a little spicy - if you have not used dried plums add lemon juice at this point.

Step 13

Layer half the rice in the pot you used to cook it, then the meat masala, then scatter cilantro, mint and chilies over top and follow it by the remaining half of the rice.

Step 14

Mix a little food color with yogurt and drizzle over top.

Step 15

Cover the pot and cook on the lowest heat for 25 minutes.

Step 16

Use a flat spoon or a small plate and gently mix it to avoid breaking the rice and serve with raita and kachumbar.