Instant Pot Keema Biryani | Ground Beef Biryani Recipe

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. This easy Beef Biryani recipe is a dish your whole family will love!

What Makes This Kheema Pulao Recipe So Great?

• Fast. Done in under 30 minutes.
• Easy. A simple Instant Pot recipe.
• Family-Friendly. Ingredients even the pickiest eaters will love.

I was fortunate enough to be asked to do a guest post for a friend, and I chose to make an Instant Pot Keema Biryani that was posted today!

First 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)

Ingredients You'll Need

• 1 teaspoon Cumin Seeds- Adds a warm, earthy aroma and a slightly nutty flavor that forms the base of the biryani’s signature spice profile.
• 5 Whole Cloves- Contribute a sweet, pungent, and slightly peppery flavor that enhances the depth and warmth of the dish.
• 5 Whole Black Peppercorns- Provide a subtle heat and bold spiciness that balances the richness of the beef and ghee.
• 5 pieces Cinnamon (Cassia Bark)- Add a sweet and woody fragrance, giving the biryani its distinct warmth and comforting aroma.
• 5 Cardamom Pods- Impart a sweet, floral, and slightly citrusy note that brightens the overall flavor.
• 2 teaspoons Ghee- Acts as the cooking fat, lending a rich, nutty flavor while helping to bloom the spices and enhance the depth of the pulao.
• 1 Red Onion- Provides a sweet and savory foundation for the dish. As it caramelizes in ghee, it adds both flavor and color to the keema biryani.
• 1 tablespoon Minced Ginger- Adds a fresh, slightly spicy kick that complements the richness of the ground beef and balances the other spices.
• 1 tablespoon Minced Garlic- Contributes robust, aromatic flavor and enhances the overall savoriness of the dish.
• 1 pound Lean Ground Beef- The main protein in keema biryani, providing hearty texture and richness that pairs beautifully with the fragrant rice and spices.
• 1.5 teaspoons Salt- Enhances all the spices and balances the flavors, ensuring the dish is well-seasoned.
• 1.5 cups Water- Provides the necessary moisture for the rice to cook perfectly in the Instant Pot, absorbing all the aromatic flavors of the spices and meat.
• 1.5 cups Basmati Rice- The key component that transforms the keema mixture into biryani. Long-grain basmati stays fluffy and aromatic, absorbing the rich spices and broth.
• 1 cup Frozen Peas- Adds pops of color, sweetness, and freshness to the dish, balancing the savory and spiced elements of the biryani.

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:

1. Turn your Instant Pot to Sauté
2. Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices.
3. Add in the minced ginger and garlic, and sauté.
4. Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage.
5. Once it's well-broken up add in the onion, rice, salt, and water, and mix well.
6. 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.
7. If you’re using ground garam masala, add that now.
8. Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
9. Cook on High Pressure and allow it to release pressure naturally.

Tips And Tricks

Making Instant Pot Keema Biryani is a fantastic way to enjoy all the rich, layered flavors of traditional biryani in a fraction of the time. With the right techniques, you can achieve perfectly fluffy rice, flavorful meat, and a beautifully aromatic dish every time. Here are some tried-and-true tips and tricks to help you get it just right:

• Rinse the rice well. Wash the basmati rice several times until the water runs clear to remove excess starch. This ensures fluffy, separate grains instead of a sticky texture.
• Bloom the spices in ghee. Sauté the whole spices or garam masala in hot ghee for 30–60 seconds before adding other ingredients. This releases their oils and intensifies the aroma.
• Add peas at the end. Stir in the frozen peas after pressure cooking to preserve their color and freshness.

Variations

Instant Pot Keema Biryani is a wonderfully flexible dish that can be adapted to fit your taste preferences or dietary needs without losing its rich, aromatic charm. Here are some delicious variations you can try to make this recipe your own:

• Chicken- Substitute the ground beef with ground chicken or turkey for a lighter version. Since leaner meats cook faster, reduce the pressure cooking time to 10 minutes instead of 15 to avoid overcooking.
• Lamb- Use ground lamb for a more traditional, deeply flavored variation. Lamb pairs beautifully with the warm spices, especially cloves, cardamom, and cinnamon, and creates a richer, more aromatic dish.
• Vegetarian- Replace the meat with crumbled paneer, tofu, or plant-based ground “meat.” Add extra vegetables like diced carrots, bell peppers, or cauliflower for texture and color.
• Spicy- For more heat, add ½–1 teaspoon red chili powder, a few slit green chilies, or a teaspoon of cayenne pepper. Adjust according to your spice tolerance.

What To Eat With Beef Biryani

Instant Pot Keema Biryani is bursting with rich spices and savory depth, so pairing it with cooling, fresh, or tangy sides helps balance the meal beautifully. Whether you want something traditional or light, here are some perfect accompaniments to serve with your biryani:

• Raita- A classic pairing for any biryani. Try a simple cucumber raita made with yogurt, chopped cucumber, mint, and a pinch of cumin. It cools the palate and balances the spices.
• Pickled Onions or Achar- These add tangy, spicy bursts of flavor that cut through the richness of the ghee and meat.
• Mint Chutney- Bright and herbaceous, mint chutney adds a zesty flavor that complements the warm, spiced notes of the biryani.

How Long Does It Last?

Allow the biryani to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. Cooling it fully before sealing prevents condensation, which can make the rice soggy. If possible, divide it into single-serving portions to make reheating easier.

Reheat individual servings in the microwave for 1–2 minutes, stirring halfway through to distribute heat evenly. If reheating on the stovetop, add a splash of water or a teaspoon of ghee to the pan, cover, and warm over medium-low heat until hot. This helps restore moisture and keeps the rice fluffy.

Can You Freeze It?

Keema biryani freezes very well. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label and freeze for up to 2 months.

Thaw overnight in the refrigerator before reheating as usual, or reheat directly from frozen in the microwave at a lower power setting until heated through. If it seems dry, stir in a little water or broth before warming.

More Of Our Best Biryani Recipes

• Instant Pot Chicken Biryani
• Instant Pot Vegetarian Paneer Biryani
• Keto Chicken Biryani
• Instant Pot Kacchi Lamb Dum Biryani

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. Don't forget to save this Beef Biryani recipe so you can make it again soon.

Instant Pot Keema Biryani | Ground Beef Biryani Recipe

Easy and flavorful Keema Biryani in your pressure cooker or Instant Pot, makes a flavorful one-pot meal. You'll love this Ground Beef Biryani as a delicious new way to use ground beef!

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 14 minutes minutes

Course: Main Courses, Rice

Cuisine: Indian

Keyword: Indian Kheema Pulao, Instant Pot Kheema Pulao, Kheema Pulao

Servings: 6

Calories: 328kcal

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For the Spices

• ▢ 1 teaspoon (1 teaspoon) cumin seeds
• ▢ 5 (5) Whole Cloves
• ▢ 5 (5) Whole Black Peppercorns
• ▢ 5 (5) Cinnamon, Cassia bark
• ▢ 5 (5) Cardamom Pods
• ▢ OR
• ▢ 2-3  teaspoons (2 teaspoons) good quality garam masala, (see recipe here)

For the Pulao

• ▢ 2 teaspoons (2 teaspoons) Ghee
• ▢ 1 (1) Red Onion. chopped, sliced thin
• ▢ 1 tablespoon (1 tablespoon) Minced Ginger
• ▢ 1 tablespoon (1 tablespoon) Minced Garlic
• ▢ 1 pound (453.59 g) Lean Ground Beef
• ▢ 1.5 teaspoon (1.5 teaspoon) Kosher Salt
• ▢ 1.5 cups (375 g) Water
• ▢ 1.5 cups (277.5 g) Basmati Rice
• ▢ 1 cup (145 g) Frozen Peas

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!

Cooking Group Keto Group

Nutrition

Calories: 328kcal | Carbohydrates: 46g | Protein: 21g | Fat: 6g | Fiber: 3g | Sugar: 2g

Tried this recipe?Follow @twosleevers and Pin it!

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.