Instant Pot

Instant Pot Indian Kheema Pulao

December  2, 2018
Photo by Ghazalle Badiozamani
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

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Ingredients
  • 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)
In This Recipe
Directions
  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.

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Review
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017. She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients. WEBSITE: www.twosleevers.com FB PAGE: https://www.facebook.com/twosleever/ FB GROUP: https://www.facebook.com/groups/twosleevers/ PINTEREST: https://www.pinterest.com/twosleevers/pins/ INSTAGRAM: https://www.instagram.com/two_sleevers/ YouTube: https://www.youtube.com/TwosleeversUrvashi