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
I’ve recently published an Indian Instant Pot cookbook that I hope you’ll check out.
I have been fortunate enough to get to know Jill a little over the last few months and she has been both incredibly supportive, and also fun to get to know.
I’m very excited to create this Kheema Pulao recipe for www.thisoldgal.com.
Sometimes you just want something to use ground beef for something other than chili or meatloaf.
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.
In fact, one of my most popular recipes is a Pressure Cooker Ground Beef and Rice Shawarma.
It is well-loved by lots of little children everywhere.
I know because their mothers send me the sweetest little pictures of tiny faces smeared with food.
What is Pressure Cooker Kheema Pulao?
- But on to Kheema Pulao. What exactly do those words even mean? you’re asking yourself.
- 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 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 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.
- 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.
I’ve written directions to make this both ways–with whole spices or with a quality garam masala.
I hope you will enjoy this recipe. Check out this page on Indian Recipes for more delicious goodness.
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
- di Oro Living Silicone Spatulas Set
- Cumin Seeds
- Whole Cloves
- Cinnamon Sticks
- Green Cardamon Pods
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Here is the handy printable recipe:
This Pressure Cooker Kheema Pulao is a one-pot meal of ground beef and rice, with just enough exotic spices to perk up your taste buds.
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.