• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Flour & Spice logo

  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
menu icon
go to homepage
search icon
Homepage link
  • Complete Recipe Index
  • Pakistani Recipes
  • Meet Sarah
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pakistani Beef Recipes » Pakistani-Style Beef Bhuna Gosht or Raisha Gosht (Shredded Meat) 

    4.77 from 39 votes

    Pakistani-Style Beef Bhuna Gosht or Raisha Gosht (Shredded Meat) 

    May 1, 2020 by Sarah Mir · Updated November 5, 2022

    Jump to Recipe Print Recipe

    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.

    Moist flavorful pulled beef in the Pakistani manner

    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.

    Bhunna Gosht or Resha Kabab

    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.

    What do I serve with it?

    The options are endless and just a paratha or sheermal is a respectable answer, but here are some combinations you can try!

    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

    Print Recipe
    4.77 from 39 votes

    Pakistani Style Bhuna Gosht (Instant Pot & Stove Top)

    A spicy pulled beef in a delicious masala!
    Prep Time10 mins
    Cook Time50 mins
    Course: Main Course
    Cuisine: Pakistani
    Keyword: Beef, Bhunna Gosht, Resha Kabab
    Servings: 8 people
    Author: Sarah Mir

    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 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 for 30 minutes
    • Manual or Quick Release
    • Put the Instant Pot 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.  
    « The BEST Cilantro Chutney for Pakoras
    Vegetable Noodle Spring Rolls from Chili to Choc - Feasting with Friends »

    Reader Interactions

    Comments

    1. Sana says

      May 29, 2020 at 12:03 pm

      Phenomenal recipe! The whole family enjoyed it! Thanks for this recipe, Sarah

      Reply
    2. MB says

      June 02, 2020 at 11:44 pm

      I made this in the insta pot this evening and it was excellent! However it took WAY longer than your recipe suggested - it took 45 minutes to boil away the water and still there was some left - but we were too hungry to wait! We are gluten free so ate it in lettuce wraps and it was yummy!

      Reply
      • sarahjmir@gmail.com says

        June 03, 2020 at 7:16 am

        Hi Maheen! Thanks so much for your feedback! I had put on a timer last time, but I am thinking perhaps the time difference is because I have an 8-quart? I'll add notes about time for sure, thank you!

        Reply
    3. Zainab Raza says

      June 07, 2020 at 11:15 pm

      Hey Sarah. The recipe doesnt mention when to shred the meat. Although ive made this a number of times and its a favourite at home. I thought for someone who will be trying it for the first time may want to know when to shred the meat.

      Reply
      • sarahjmir@gmail.com says

        June 11, 2020 at 8:09 pm

        Hi Zainab!!! I am so happy to hear that it's a family favourite! In this recipe because of the pressure cooking and the additional cooking as the masala gets reduced the meat tends to shred itself so I had not put shredding in the instructions. That said I should probably update them to explain this part!

        Reply
    4. Mariam says

      June 26, 2020 at 1:14 pm

      Yes agreed - it took soooo long for the water to boil away so I ended up draining after 20 minutes - Do you think 1 cup of water would still make the recipe work? Made last night and it was great! Also - any thoughts on if I wanted to increase the spice level? Thanks!!

      Reply
      • sarahjmir@gmail.com says

        July 16, 2020 at 10:27 pm

        hmmm for spice level (and I've played with spice quantities) I find that if I add to much in the meat it ruins the balance and I am better off adding green chilies at the end!

        Reply
    5. Mahreen Rashdi says

      July 16, 2020 at 3:12 am

      I love the versatility of this recipe. Looks so delicious!

      Reply
      • sarahjmir@gmail.com says

        July 16, 2020 at 10:17 pm

        Thank you so much Mahreen!

        Reply
    6. HR says

      October 07, 2020 at 9:48 am

      Loved it! Everyone enjoyed this including my 10 month old.

      Reply
      • sarahjmir@gmail.com says

        October 11, 2020 at 12:15 pm

        I am SO thrilled to hear that! thank you!

        Reply
    7. Neha says

      October 21, 2020 at 6:00 pm

      Hi Sarah! Thanks so much for sharing this recipe. I was just wondering if I can use 1 pound of beef instead and halve all the other ingredients?

      Reply
      • sarahjmir@gmail.com says

        October 23, 2020 at 11:02 am

        Hi Neha! You absolutely can! Happy cooking!

        Reply
    8. Sehr says

      November 03, 2020 at 4:06 pm

      Hi Sarah. Hope you're doing well. Just wanted to know if this recipe tastes the same as the one you shared on Lubna's blog a while back?

      Reply
      • sarahjmir@gmail.com says

        November 04, 2020 at 8:03 am

        Hi Sehr! it is the same flavour, I just doubled this up and gave IP instructions because I got SO many requests for both!

        Reply
    9. Sehr says

      November 04, 2020 at 5:07 pm

      Thank so much! =)
      Also, when making it in the instant pot should I omit the whole spices mentioned in your precious recipe?

      Reply
      • sarahjmir@gmail.com says

        November 14, 2020 at 10:36 pm

        Hi Sehr! You can omit them or add them - up to you!

        Reply
    10. Saarah says

      November 12, 2020 at 1:42 pm

      A favorite of ours!!

      Reply
      • sarahjmir@gmail.com says

        November 14, 2020 at 10:29 pm

        Thank you Saarah!!! I am SO glad to hear it!

        Reply
    11. Ayesha Farooqi says

      December 19, 2020 at 6:04 am

      Made it today, turned out absolutely amazing!! And the ingredients are so simple. So happy about it

      Reply
      • sarahjmir@gmail.com says

        December 20, 2020 at 5:14 pm

        Thanks so much for sharing that here Ayesha! Really appreciate it!

        Reply
    12. Sara says

      June 10, 2022 at 3:29 pm

      Perfect recipe for walaiti kids 🫣.. beautiful blend of spices.. and it’s so versatile.. we had with naan yesterday.. tomorrow I am going to make quesadilla for our picnic using same bhunna gosht and desi sloppy joes are in my mind too.
      The only thing I did different was, I reduced the water to 1 cup and added only 1/2 cup yougart.. . 5/5.. thank you Sarah!

      Reply

    Penny for your thoughts? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

    More about me →

    Popular

    • Caramel Custard - Pakistani
    • Herbed Chicken Burgers with a DELISH sauce
    • Easy & Flavorful One-Pot Chicken Pulao (Pakistani)
    • EASY Pakistani Aloo Gosht - Instant Pot & Stove Top
    • Coffee Cake a la Bombay Bakery
    • "Phitti Hui Coffee" or Whipped Coffee - a Pakistani Latte

    Copyright © 2023 Flour & Spice · Support by Foodie Digital