Pressure Cooker Kheema Pulao {Indian Meat & Rice}

Here’s an easy way to make Pressure Cooker Kheema Pulao, a one-pot meal of ground beef and rice, with just enough exotic spices to perk up your taste buds.

Pressure Cooker Kheema Pulao

Pressure Cooker Kheema Pulao

Sometimes you just want something to use ground beef for something other than chili or meatloaf.

Hi, I’m Urvashi and I was so honored to be asked by Jill to create a recipe to be used on her blog.

Although I have a lot of different ground beef recipes, there’s just something about a family-friendly meal with ground beef and rice, maybe a few vegetables in it, that’s hard to beat for sheer comfort factor.

Using your Instant Pot or Pressure Cooker, this recipe for Kheema Pulao, is ready for your family to eat, in under 30 minutes.

What is Pressure Cooker Kheema Pulao?

• But on to Kheema Pulao. What exactly do those words even mean?
• So Kheema in Hindi means any kind of ground meat. In India very few people eat beef, so this dish is traditionally made with ground mutton, but I’ve used beef here.
• You can use ground chicken, turkey, or whatever type of meat suits your fancy.
• The only thing you should watch for, is to use a lean ground meat, as this is a one pot dish where you don’t really have a chance to drain the meat.
• Pulao is a word used to describe a rice dish, often mixed with meat, grains or vegetables. Whether we’re talking Plov in Russian, Polow in Persian, Pilau, Pulao, Pilaf–all these endless variations just speak to how every culture has some delicious rice and something combination.

Keep in mind that Kheema Pulao is very different from Biryani.

If you’ve never tried making Biryani at home, the easiest but most authentic recipes you will find for Chicken Biryani or Lamb Dum Biryani in your Instant Pot or Pressure Cooker are tried and tested, and ready for you to give them a whirl.

But in a biryani the meat is seasoned and sometimes cooked separately. In this easy Pressure Cooker Kheema Pulao recipe, we’re going to cook it all at once.

What’s with all these Spices?

• Yes it’s quite the list of spices here but trust me, you won’t regret it.
• All of the flavor in this dish comes from the spices.
• But.
• I have a short cut for you.
• If you don’t want to buy all the individual spices, just buy a good quality ready-made garam masala and use that instead of the whole spices.

This is an easy short cut to substitute to using individual spices–although if you did, it would open up a world of cooking for you.

This Pressure Cooker Kheema Pulao has written directions below to make this both ways–with whole spices or with a quality garam masala.

Instant Pot Pressure Cooker Kheema Pulao

I hope you will enjoy this recipe. Check out my Indian Recipes for more delicious goodness.

One of my most popular Indian recipes is my Pressure Cooker Butter Chicken {Murgh Makhani} recipe.

My Pressure Cooker Chicken Tikka Masala with Butter Rice is very delicious too.

Use your leftover Whey from Jill’s Instant Pot Greek Yogurt recipe and cook up a batch of my Yogurt Whey Chapati / Roti recipe, to soak up all the delicious Sauce from my Butter Chicken recipe.

Kitchen Equipment and Essentials

• Instant Pot Ultra 6 Quart
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• di Oro Living Silicone Spatulas Set
• Cumin Seeds
• Whole Cloves
• Peppercorns
• Whole Cinnamon Sticks
• Green Cardamon Pods
• Garam Masala

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Here is the handy printable recipe:

Pressure Cooker Kheema Pulao {Indian Meat & Rice}

Pressure Cooker Kheema Pulao Indian Ground Beef and Rice

5 from 1 vote

Print Pin Rate

Course: Lunch Dinner, Main Course, Main Dish

Cuisine: Indian

Prep Time: 20 minutes

Cook Time: 4 minutes

Pressure Release: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

Author: Jill Selkowitz

Ingredients

For the Spices

• 1 teaspoon Cumin Seeds
• 5 whole Ground Cloves
• 5 whole Peppercorns
• 1 Cinnamon Sticks broken into pieces
• 5 whole Green Cardamom Pods
• OR
• 2-3 teaspoons Garam Masala

For the Pulao

• 2 teaspoons Ghee
• 1 Red Onion sliced thin
• 1 tablespoon Fresh Ginger Root peeled/minced
• 1 tablespoon Fresh Garlic minced
• 1 pound Lean Ground Beef (or other lean ground meat)
• 1.5 teaspoon Sea Salt
• 1.5 cups Fresh Water
• 1.5 cups Basmati Rice
• 1 cup Green 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.
• Close your pressure cooker, and cook it on High Pressure for 4 minutes.   
  When Beep sounds, wait 10 minutes and then release the rest of the pressure.  Open lid and stir in peas.
• Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.

Notes

Recipe courtesy of Urvashi Pitre.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

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Pressure Cooker Kheema Pulao