Are you ready for an amazingly flavorful and simple to make dish your whole family will love? This Instant Pot Keema Biryani will have dinner on the table in less than 30 minutes — leaving you with only your Instant Pot liner to wash after.
#feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}}
Jump to:
What Makes This Kheema Pulao Recipe So Great?
I was fortunate enough to be asked to do a guest post on for a friend, and I choose to make an Instant Pot Keema Biryani that was posted today!
I was worried that nothing I could come up with would be good enough to post on someone else’s blog. I kept trying to come with crazy ideas that would be “the thing”—and failing.
It took me weeks to get over my nervousness and just cook. Once I decided to stop worrying and just do what I love, which is to make easy, tasty meals that I think people can proudly feed their families—well this Kheema Pulao came together really easily after that.
What Is Keema?
Keema is generally used to describe a traditional South Asian meat recipe that typically includes minced meat.
For authentic Keema, you would ideally use mutton, but I pride my recipes on using ingredients that are easy to find. So, in this recipe, I used ground beef in place of the mutton.
If you like my Pressure Cooker Ground Beef Shawarma and Rice recipe, you will likely also enjoy this Kheema pulao recipe.
Note that a kheema Pulao is different from a biryani. It’s a simpler, but equally flavorful preparation and the spices, rice, and ground beef all cook together.
What Meat Do I Use To Make Keema Biryani?
In this recipe, I use ground beef because it is easy to come by and, let’s be honest, it’s what I had in my fridge. Here are a few other ideas on how to modify this Keema Biryani to fit whatever you’re craving:
- Chicken Kheema
- Lamb Kheema (Mutton Kheema)
- Pork Kheema (though this will likely be too fatty)
How To Make Instant Pot Keema Biryani
One of my favorite things about this recipe (other than how easy it is to clean up after) is how simple it is to make. Here’s how to make Instant Pot Keema Biryani that will turn out perfectly every time:
- Turn your Instant Pot to Sauté
- Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices.
- Add in the minced ginger and garlic, and sauté.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage.
- Once it’s well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to avoid the BURN message.
- If you’re using ground garam masala, add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Cook on High Pressure and allow it to release pressure naturally.
Love Instant Pot Keema Biryani? Here Are Some More Variations To Try
Want more amazing Indian Instant Pot recipes?
Find 74 more Indian Instant Pot recipes like this one that are tried and tested – and did I mention delicious?! Click here to go to the post so you can Pin it on Pinterest for later!
If you try this Instant Pot Keema Biryani and your family loves it as much as mine does, make sure you share it on Facebook and Pinterest so your friends can try it too.
★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!
Servings: 6
Calories: 328kcal
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
For the Spices
For the Pulao
Instructions
-
Turn your Instant Pot or Pressure cooker to Sauté
-
Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.
-
Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.
-
Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.
-
Once its well-broken up add in the onion, rice, salt, and water, and mix well.
-
If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.
-
If you’re using ground garam masala, add that now.
-
Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
-
Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.
-
Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.
Get support & connect with our community on Facebook!
Nutrition
Calories: 328kcal | Carbohydrates: 46g | Protein: 21g | Fat: 6g | Fiber: 3g | Sugar: 2g
Originally Published October 9, 2017
Don’t forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
English
Arabic
Bulgarian
Chinese (Simplified)
Danish
Dutch
Filipino
Finnish
French
German
Greek
Hindi
Irish
Italian
Japanese
Korean
Macedonian
Persian
Portuguese
Russian
Scottish Gaelic
Spanish
Swedish
Turkish
Ukrainian
Urdu