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.
Instant Pot Kheema Pulao https://twosleevers.com/instant-pot-keema-biryani/