So easy to make and it always receives rave reviews! Serve it as is, surrounded by crispy potatoes or make into paratha rolls. The possibilities are endlessly delicious! Stove top and Instant Pot instructions included!
If you have ever been invited over for anything at my house you have had this Bhuna Gosht. That is just a Fact. It is one of my favourite things to eat, to serve, to freeze, to share - you get the picture.
This Bhuna Gosht is a recipe I learnt from my eldest Khala (maternal aunt). She would freeze it and bring it to us in Karachi when she would come from Islamabad. It was one of those things where I wouldn't want to ask her if she brought it because that would be rude, but would be SO elated when she said she had. IYKYK.
What does this Bhuna Gosht taste like?
If you are a Pakistani Beef Recipes fan like myself then you know what's absolutely vital is cooking the meat just right. There is magic in the moment when your roti presses down on the meat and it just gives away. Like when you are eating that perfectly cooked Nihari - you know what I mean right?
This Bhuna Gosht is all those masala-licious meat moments in one dish.
The masala is tomato-y, garlicky, rich with spices and tender with the addition of yoghurt.
Bhuna Gosht or Resha Kabab
Bhuna Gosht means literally beef that's been cooked and sauteed. Resha Kabab means shredded meat kababs. My family has always called this dish Bhuna Gosht, but both names seem to refer to the same thing.
I polled my Instagram family to see what they thought and 55% thought Bhuna Gosht is the right name. Bhuna Gosht it is then 🙂
As a note let me say that I have seen recipes of Bhuna Gosht where the masala is the same and the meat isn't shredded. Feel free to skip the shredding if you so prefer, but I do recommend you try this at least once!
Two Ways to Cook Bhuna Gosht Stovetop
If you don't have an Instant Pot you have two easy options.
Approach One: Pre Boil Beef
One is that you boil the beef cubes, shred them and then cook them in the sauteed onion masala. Then add the tomatoes, bhunn bhunn bhunn (saute saute saute) until the tomatoes are absorbed. You will get a lovely dark color.
Approach Two: Slow Cook
The other approach is that you cook exactly as in the directions, but slow cook the meat where I pressure cook it. For this kind of beef I'd say simmer for 60-70 minutes and then check for tenderness. If you can break it with the back of a spoon you're good.
What meats can I use for Bhuna Gosht?
Any red meat works well! From mutton to lamb to veal, I have had readers use them all and love the results. The cooking process is so forgiving.
How do I make it ahead?
You can make the whole dish and freeze it for upto 3 months. Reheat it stove top and then garnish and serve.
Looking for more hosting ready make aheads? Check out this Dawat recipe collection ad don't forget to try this crowd pleasing Handi Chicken!
Made this recipe? Rate it by clicking the number of stars on the recipe card. Want to share your take with me? Tag me on Instagram @flourandspiceblog
Pakistani Style Bhuna Gosht (Instant Pot & Stove Top)
Equipment
- Instant Pot (or read notes for alternate instructions)
Ingredients
- 1 tsp cumin seeds
- 2 lbs Beef Cubes
- 3 Onions Diced
- 4-5 Tomatoes Chopped
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 tsp Salt
- 1 tbsp Red Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala
- ¾ cup Yogurt
Garnishes
- ½ cup cilantro
- 3-6 sliced green chilies
- julienned ginger (optional)
- juice of a quarter lemon
Instructions
- Put the IP on Saute mode (high heat) and heat about ¼ cup of oil.
- Once the oil is hot add the cumin seeds, let them sizzle
- Then add the onions and cook until they've completely softened and the edges start to turn golden
- Now add the garlic and ginger paste, cook for 60 seconds
- Add the salt, red chili powder, turmeric powder, coriander powder and the beef cubes, mix, and brown the cubes well.
- Add the chopped tomatoes and 2 cups of water
- Put the Instant Pot on manual (high pressure) for 30 minutes
- Manual or Quick Release (see notes)
- Open the Instant Pot and cook on saute (high) and dry up the Masala - this takes about 15 minutes, you don't need to do much for the first ten or so.
- When the masala dries and the mixture starts to stick to the bottom then cook for a few minutes until the mixture darkens. If it starts to stick add a little oil.
- Now add the yogurt, mix well, cook for two minutes.
- Add the Garam Masala, taste and adjust seasoning.
- Top with the garnishes and serve with your favourite - roti, naan, sheermal, paratha, options are endless!
Notes
- This beef mix freezes well - save half for another time!
- To cook it stovetop: Boil the beef and shred it and then add to the masala when you would add the beef cubes OR slow cook for 70 minutes instead of pressure cooking.
- manual release= opening the steam valve as soon as your timer is done, this leads to a lot of steam releasing so I suggest putting a kitchen towel on top of the pressure valve to manage the steam
- natural release= turn your IP off, and wait 15 minutes for the pressure built up inside to naturally subside and then open the vent to release the rest!
Haniya says
Thank you for yummy and practical recipes. I’ve made this one many times !
Sarah Mir says
Glad to hear it! it is such a favorite!
Ami says
I love this recipe so much, and whoever I make it for loves it too! Question tho- how many cups approx is 1 onion? We have huuuge onions in California lol and I want to triple the recipe for a dawat so I cant imagine using 9 of them. Thanks!
Sarah Mir says
That is both great to hear and a great question! I need to update this one for volume and grams. Okay so, with a regular dice you're looking at about a cup. If you have those monster onions that are basically softball sized then I'd suspect you need 1/2 to 3/4 of one! Hope that helps!
Aqsa says
Can we make this with mutton?
Sarah Mir says
Absolutely! a lot of my UK based readers typically do!
Fk says
If I wanted to double this recipe, could I make it in one go in an 8 quart IP or would you recommend doing it in 2 batches? Also, this recipe is really a fan favorite!!
Sarah Mir says
Yes! You can just do it in one batch - where it gets tricky is the bhunnai, there for larger batches I often will just do that part stovetop because it is faster!
Ali Tinethyng says
Maybe I did it wrong. As others said, way too long to reduce or boil water off. Most often i see searing the meat first or browning it first, removing, then doing the rest. Adding browned meat back in. Wasn’t sure how the meat would brown with everything else in. It cooks, but I don’t call that browning. Also, apparently yogurt in hot sauté mode soup curdles apparently toy. Granted I didn’t have it reduced all the way apparently. And I’m novice. I read later about tempering yogurt or reducing heat. Throwing yogurt in hot liquid doesn’t work.
Apparently the key is cooking off most of the water regardless of how long it takes, but that just further macerates anything else in there.
Of course, spice, meat, tomatoes, instapot. It’s going to taste good even when you do it wrong.
Sarah Mir says
Hey Ali! Appreciate the detailed review - yes, the key is cooking the water off and yes it absolutely macerates everything in there, but that's the intended texture of this particular recipe. it is like a Pakistani version of pulled beef! You are absolutely right that I could revisit the water in this recipe, but the reality is that for meat to shred you almost need a fair bit of liquid so I wouldn't be able to drop it by a lot. The drying out is mostly hands off, and I will move the yoghurt note into the recipe card!
Madiha says
This recipe has become a regular in our home. It is my daughters favorite meal, and I love how you can use the leftovers to make a quick wrap/roll or sandwich. The insta pot method make it easy for a quick weeknight meal.
Sarah Mir says
Madiha you made my day!! Thanks for sharing that!
Amy says
Loveee this recipe, it’s part of my regular rotation and a hit with everyone. I want to make it for a dawat and I wanna use 4 lbs of beef. Should I just double everything (including water, yogurt etc)? Or what do you recommend? Thanks!!
Sarah Mir says
It is mt dawat go to too! Apologies for the late reply bit I have been traveling and just got back, a straight doubling works well!
Naeem says
Hi Sarah, if I double the amount of meat, should I double the water and masala’s as well? It came out fantastic the first time so I want to double it this time.
Sarah Mir says
Hey!! Yes! I’m so happy you enjoyed it and double everything but the time in the IP!
Asma says
Just WOW! This recipe is sooooooo good! Tried making it for the first time now and am blown away! Authentic Pakistani flavors cannot wait to make it again, and we haven’t even had dinner yet 😅
Sarah Mir says
Woohoo!!! Thank you so so much!