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I was fortunate enough to be asked to do a guest post on for a friend, and I choose to make a Pressure Cooker Kheema Pulao 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.
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.
Here’s a visual glossary of most of the ingredients I used in this recipe.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER KHEEMA PULAO:
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Coffee grinder to make the garam masala mix
★ 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.
Easy and flavorful Kheema pulao in your pressure cooker or Instant Pot, makes a flavorful one-pot meal.
- 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.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.
Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.