This recipe totally satisfies my craving for a warm, hearty meal that feels like a comforting hug in a bowl. The fragrant spices combined with the tenderness of the meat and the fluffiness of basmati rice make it a dish that’s both nostalgic and utterly delightful!
Balanced yet rich dishes are my favorite kind to create, and my Kheema Pulao, cooked in the Instant Pot, is a glorious case in point. With baseline ingredients that most cooks around the world would recognize—onions, ground meat, spices, and aromatics like cumin—it would be easy to relegate this dish to the weeknight grind.
And yet. Yet.
This dish has a perfumed intensity that elevates it well beyond the quotidian.
Ingredients
Ground Lamb or Beef (Kheema):
Loaded with protein, it adds rich, savory taste.
Basmati Rice:
Long-grain rice that is aromatic and provides carbohydrates.
Ghee:
Butter, clarified, for a richness of flavor and aroma.
Onion:
Imparts sweetness, depth, and texture.
Ginger & Garlic:
Fragrant and strong, intensify flavor intricacy.
Garam Masala:
Long-established mixture of spices, imparts coziness.
Cilantro & Mint:
Herbs—of which I have a family of at least a dozen growing in pots outside my kitchen window—bring a brightness and zest to food that is seldom achieved by dried herbs or any other condiment.
Yogurt:
Contributes creaminess, tenderizes meat.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 tablespoon ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 green chilies, slit
- 500 grams ground lamb or beef (kheema)
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups basmati rice, rinsed and drained
- 3.5 cups water
- 1/4 cup chopped fresh cilantro
- 1/4 cup mint leaves, chopped
- Juice of half a lemon
Instructions
1. Put the Instant Pot on the sauté setting and allow the vegetable oil and ghee to heat up. Stir in the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick, letting them all sauté until they’re fragrant.
2. Finely chop an onion and add it to the pot, cooking until it is a golden brown. Next, stir in minced garlic, grated ginger, and slit green chilies, and sauté for another minute.
3. Add the lamb or beef (kheema) to the pot and cook, stirring frequently, until browned and no longer pink.
4. Add the diced tomatoes and cook until they soften. Incorporate the yogurt, mixing well to form a cohesive sauce.
5. Sprinkle garam masala, turmeric powder, red chili powder, coriander powder, and salt over everything. Cook for a few more minutes, letting the spices have a party while they blend.
6. Add rinsed and drained basmati rice to the pot and stir gently to coat the rice with the spice mixture.
7. Add the water and stir everything together gently to ensure even distribution of the ingredients.
8. Turn off the sauté setting, and lock the lid onto the Instant Pot. Choose the high-pressure setting and set the cooking time for 6 minutes.
9. Once the cooking time is finished, let the Instant Pot naturally release pressure for 10 minutes, then quickly release any remaining pressure.
10. Open the lid with care, fluff the pulao with a fork, and garnish with fresh cilantro, mint leaves, and a squeeze of lemon juice before serving.
Equipment Needed
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Garlic press (optional)
5. Grater
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Fork
10. Citrus juicer (optional)
FAQ
- Q: Can I use chicken instead of lamb or beef for Kheema Pulao?
A: Yes, you can substitute ground chicken for lamb or beef. Adjust the cooking time since chicken cooks faster. - Q: Can I make Kheema Pulao without an Instant Pot?
A: Yes, you can make it on the stove. Cook the kheema in a pot, then add rice and water, and cook over low heat until the rice is done. - Q: How can I make the dish less spicy?
A: Reduce or omit the green chilies and red chili powder to make it milder. - Q: What can I serve with Kheema Pulao?
A: Serve with raita, salad, or pickles to complement the flavors. - Q: Is it necessary to use both ghee and vegetable oil?
A: Ghee adds a rich flavor, but you can use just vegetable oil if you prefer. - Q: Can I prepare Kheema Pulao in advance?
A: Yes, prepare ahead and reheat gently. Add a splash of water if it seems dry.
Substitutions and Variations
When it comes to cooking with vegetable oil, you have options. Varying from olive oil to sunflower oil, you can experiment with flavor while staying true to the oil’s nature as a neutral base.
Ghee: If ghee is not available, you can use butter or a little more oil instead.
Minced lamb or beef: Minced turkey or chicken can be used as a leaner alternative.
Yogurt: For a dairy-free option, sour cream or coconut milk can be a substitute.
Basmati rice: If basmati rice is unavailable, jasmine rice can be used.
Pro Tips
1. Toast the Spices: Before adding the onion, allow the whole spices to become fully fragrant to maximize their flavor. This will infuse the oil with incredible aromas, making the base of your pulao more robust and aromatic.
2. Caramelize the Onions: Make sure the onions are a deep golden brown before adding the garlic, ginger, and chilies. Proper caramelization of the onions will add a depth of flavor and slight sweetness to the dish.
3. Temper the Yogurt: To prevent the yogurt from curdling, bring it to room temperature and mix it thoroughly with a bit of the hot meat mixture before adding it completely. This helps it blend smoothly and creates a richer sauce.
4. Rest the Rice: After cooking and before fluffing, let the finished pulao rest in the Instant Pot for an additional 5 minutes with the lid off. This can help any excess moisture evaporate, allowing the rice grains to separate nicely.
5. Herb and Lemon Timing: Add the cilantro, mint, and lemon juice right before serving to maintain their fresh flavor and vibrant color. This brightens the dish and balances the spices beautifully.
Kheema Pulao Instant Pot Recipe
My favorite Kheema Pulao Instant Pot Recipe
Equipment Needed:
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Garlic press (optional)
5. Grater
6. Measuring spoons
7. Measuring cups
8. Wooden spoon or spatula
9. Fork
10. Citrus juicer (optional)
Ingredients:
- 2 tablespoons vegetable oil
- 1 tablespoon ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 green chilies, slit
- 500 grams ground lamb or beef (kheema)
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4 whole cloves
- 4 green cardamom pods
- 1 cinnamon stick
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 cups basmati rice, rinsed and drained
- 3.5 cups water
- 1/4 cup chopped fresh cilantro
- 1/4 cup mint leaves, chopped
- Juice of half a lemon
Instructions:
1. Put the Instant Pot on the sauté setting and allow the vegetable oil and ghee to heat up. Stir in the cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick, letting them all sauté until they’re fragrant.
2. Finely chop an onion and add it to the pot, cooking until it is a golden brown. Next, stir in minced garlic, grated ginger, and slit green chilies, and sauté for another minute.
3. Add the lamb or beef (kheema) to the pot and cook, stirring frequently, until browned and no longer pink.
4. Add the diced tomatoes and cook until they soften. Incorporate the yogurt, mixing well to form a cohesive sauce.
5. Sprinkle garam masala, turmeric powder, red chili powder, coriander powder, and salt over everything. Cook for a few more minutes, letting the spices have a party while they blend.
6. Add rinsed and drained basmati rice to the pot and stir gently to coat the rice with the spice mixture.
7. Add the water and stir everything together gently to ensure even distribution of the ingredients.
8. Turn off the sauté setting, and lock the lid onto the Instant Pot. Choose the high-pressure setting and set the cooking time for 6 minutes.
9. Once the cooking time is finished, let the Instant Pot naturally release pressure for 10 minutes, then quickly release any remaining pressure.
10. Open the lid with care, fluff the pulao with a fork, and garnish with fresh cilantro, mint leaves, and a squeeze of lemon juice before serving.
