Instant Pot Kheema Pulao | Keema Rice

What is Kheema?

Kheema / Keema / Queema is an Urdu word for minced meat such as chicken, lamb, beef, etc. As ground meat cooks fairly quickly, different meats can be easily substituted in this pulao recipe or in other recipes such as Kheema Pav.

Difference between Biryani and Pulao

Here are 2 basic differences between Biryani and Pulao (Pilaf)

1. Biryani is made with marinated chicken that is layered with basmati rice. While Pulao does not require any marination and is cooked by mixing rice and veggies/meat.
2. Biryani uses whole as well as ground spices and is a lot more spicer than pulao. Pulao is a lighter variation using only a few whole and ground spices.

Ingredients for Kheema Pulao

• Ghee - I like to use ghee as it adds rich nutty aromas to the pulao. You can also use oil instead.
• Ground Meat - I like to use ground chicken in this recipe. You can also use other ground meats like turkey, lamb, or beef in this recipe.
• White Rice - Long-grain Basmati rice works best for fluffy and light pulao
• Whole Spices - cumin seeds, black peppercorns, cinnamon & bay leaves
• Ground Spices - Kashmiri red chili powder & turmeric. You can also add garam masala if you like.
• Fresh Produce - yellow onion, tomato, fresh ginger & garlic paste, mint & cilantro

How to make Kheema Pulao (Instant Pot Method)

• Heat ghee or oil in the Instant Pot and sauté the spices and onions. Add chicken and mix well (photos 1 - 4).

• Add mint, turmeric, red chili powder, salt, and tomatoes. Add rice, and water and mix well making sure that all the rice is under the liquids (photos 5 - 8).

• Close the Instant Pot lid and pressure cook for 5 minutes followed by 5 minutes of natural pressure release. Garnish with cilantro and more freshly ground pepper. Note: if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes.

• Gently fluff the rice with a silicone spatula

How to Make Keema Pulao on Stove Top

• Rinse and soak the rice for 30 minutes. Drain out all the water and reserve.
• Heat ghee in a heavy bottom pot. Add cumin seeds, black peppercorn, cinnamon, and bay leaves. Saute for 30 seconds on medium heat.
• Add onions and sauté for 5 to 8 minutes or until the onions start to lightly brown.
• Add ginger, garlic, and chicken. Sauté, breaking the chicken and browning it for a few minutes. Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well and cook until the tomatoes start to soften, stirring frequently.
• Add rice and water and mix well.
• Cook uncovered on medium-high heat until the liquids start to boil. Turn the heat to low and cook covered for 10 minutes. Do not stir the rice during these steps.
• Turn the heat off and allow the rice to sit for an additional 10 minutes.
• Uncover the Pot and gently fluff the rice.
• Add lime juice, cilantro, and black pepper. Enjoy hot.

Serving

Enjoy hot with a squeeze of fresh lime. I also like to serve it with cucumber salad or creamy beet and cucumber raita.

Storing Kheema Pulao

Any leftovers can be refrigerated for 2 to 3 days or frozen for longer shelf life. To reheat simply microwave until heated through. Kheema Pulao is a great make-ahead dish.

More Rice Recipes

Did you enjoy this one-pot meal? Check out all the Biryani Recipes and some more weeknight favorites:

• Kimchi Fried Rice
• Thai Basil Fried Rice
• Masale Bhath
• Curd Rice