Instant Pot

Instant Pot Indian Kheema Pulao

December  2, 2018
9 Ratings
Photo by Ghazalle Badiozamani
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

Excerpted from INSTANT POT FAST & EASY © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre

Test Kitchen Notes

Featured in: 9 Instant Pot Indian Recipes for Rich, Comforting Flavor Fast. —The Editors

What You'll Need
  • For the spice blend (optional; see note)
  • 1 teaspoon cumin seeds
  • 5 whole cloves
  • 5 whole black peppercorns
  • 1 cinnamon stick, broken into pieces
  • 5 whole green cardamom pods
  • For the pulao
  • 2 teaspoons ghee
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 pound 85% lean ground beef
  • 1 red onion, thinly sliced
  • 1 1/2 cups basmati rice, rinsed and drained
  • 1 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1 cup frozen peas
  • Raita or tzatziki, for serving (optional)
  1. For the spice blend (if using): In a small bowl, combine the cumin, cloves, peppercorns, cinnamon, and cardamom.
  2. For the pulao: Select SAUTÉ on the Instant Pot. When the pot is hot, add the ghee. When the ghee has melted, add the spice blend (if using) and cook, stirring, until sizzling, about 30 seconds. Add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds, being careful not to let them burn. Add the ground beef and cook, stirring just to break up the clumps, for 2 to 3 minutes (don’t worry about cooking it fully at this stage). Add the onion, rice, water, and salt. Stir to combine. (If there are any browned bits stuck to the bottom of the pot, scrape them up and stir them in with the rest of the ingredients.) If you are using the garam masala instead of the spice blend (see Note), stir it in now. Scatter the peas over the top of the mixture, but don’t stir them in. Select CANCEL.
  3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. (Do not cut this time short; the rice and meat need this time to finish cooking.) Stir to incorporate all the ingredients.
  4. Serve with raita or tzatziki, if desired.
  5. NOTE: If you don’t have everything you need for the spice blend or want to save a little time, use 2 to 3 teaspoons garam masala instead.

See what other Food52ers are saying.

  • Urvashi Pitre
    Urvashi Pitre
  • Eric Kim
    Eric Kim
  • jmckillop
  • Ironwood Chef
    Ironwood Chef
Dr. Urvashi Pitre is the President of a global marketing consulting firm, as well as the author of several best-selling cookbooks.

5 Reviews

jmckillop December 4, 2018
The photo looks as if there is rice in this dish, but no mention of that in the recipe. Is something missing?
Ironwood C. December 6, 2018
I agree with you--and there is no mention of the obvious sliced red onion garnish.
Urvashi P. December 17, 2018
Thank you both for pointing out the discrepancy. We've put in the correct recipe and photo this time :)
AnnaC January 6, 2019
Photo *still* shows rice yet no rice in recipe. (The onion garnish is still there, too, which is fine. Is the onion rinsed and seasoned with lime juice and/or salt?)
Eric K. January 31, 2019
Hi there, this recipe has been updated to match the photo! Thanks.