Brown the Beef: Toss in the beef cubes. Sear them in the hot oil until all sides are nicely browned, which seals in the natural juices of the meat.

The Initial Pressure Cook: Stir in the crushed garlic and minced ginger, then add 2 cups of water and a pinch of salt. Gently place the whole cored tomatoes and the cored red bell pepper directly into the liquid. Cancel the sauté function, lock the lid in place, and set the pressure cooker to manual high pressure for 15 minutes.

Extract and Separate: Once the timer goes off, safely release the pressure. Open the cooker and carefully lift out the whole tomatoes and the bell pepper. The tomato skins will have loosened perfectly; gently slide them off and discard them.

Build the Gravy Base: Drain the liquid from the cooked meat into a separate bowl to save as your rich beef broth for later. Using a blender or food processor, puree the skinless tomatoes and bell pepper until smooth. Pour this vibrant vegetable puree right back into the pressure cooker with the tender beef.

Thicken and Season: Turn the sauté function back on. Season the beef and puree with your salt, chicken broth powder, and the aromatic pilau masala. Stir well and let it simmer for a few minutes until the sauce reduces and thickens beautifully.

The Final Rice Setup: Pour in the 2 cups of coconut milk, add your washed basmati rice, and give it a gentle stir. Measure out 2 cups of the reserved beef broth you set aside earlier, add it to the pot, and give everything a final, thorough mix.

Taste Test: Take a small spoonful of the liquid to test the seasoning. Adjust the salt as needed, it should taste a little bit on the higher/salty end so the rice turns out flavorful.

The Final Cook: Cancel the sauté function, secure the lid once more, and set the pressure cooker to its designated “Rice” setting (or manual low pressure for 12 minutes). Once done, let the pressure release naturally, fluff the rice gently with a fork, and serve hot!