Kheema Pulao is a flavor-packed one pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices like black pepper, cumin seeds and cinnamon.
A frequently made dish for dinner in my kitchen, this kheema pulao is a family favorite meal. It can be made in 40 minutes using basic spices.
What is the difference in Biryani and Pulao?
Here are 2 basic differences between Biryani and Pulao(Pilaf)
- Biryani is made by slow cooking marinated chicken that is layered with basmati rice. While Pulao does not require any marination and is cooked by mixing in rice and veggies/meat together.
- 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 spices.
What is Kheema?
Also known as Keema or Queema, Kheema is a 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 Kheema Pulao or in other recipes that call for Kheema.
Steps to make this EASY Kheema Pulao:
Thinly slice onions, dice tomatoes and grate ginger and garlic.
Heat ghee or oil in the Instant Pot and sauté the spices and onions
Add chicken and mix well
Mix in mint, turmeric, red chili powder, salt and tomatoes
Add rice, water and mix well making sure that all the rice is under the liquids
Close the Instant Pot lid and pressure cook for 5 minutes followed by 5 minutes natural pressure release.
Gently fluff the rice with a fork or silicone spatula. Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes.
Garnish with cilantro and freshly ground black pepper. Enjoy hot with a squeeze of fresh lime.
PREVIOUSLY
One year ago: Gulkand Seviyan Kheer, Zucchini Bread and Ragda Patties
Two years ago: No-Fry Dahivada and Sweet Coconut Rice
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A flavor-packed one pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices like black pepper, cumin seeds and cinnamon.
- 2 tablespoons ghee
- 1 teaspoon shah jeera or cumin seeds
- ½ teaspoon black peppercorns
- 2 inch cinnamon stick
- 2 bay leaves
- 1 medium onion thinly sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 pound ground chicken
- 1 tomato diced
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric
- Handful of mint leaves chopped
- 2 teaspoon kosher salt
- 1 cups long grain Basmati rice
- 1 ½ cups water
- 1 lime
- ½ cup cilantro chopped
- 1 teaspoon black pepper freshly ground
- Set the Instant Pot to sauté(more) mode and heat ghee. Add jeera, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
- Add onions and sauté for 5 minutes or until the onions start to brown. Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well.
Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Cook on Manual /Pressure cook (Hi) 5 mins with 5 min NPR.
Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.
Recipe Video
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Very simple and tasty.
Thank you, Archana!
Thank you Louise for your feedback. I am so glad you enjoyed this.
Hi, I was wondering what else would you serve with this, thanks
I would serve this with plain yogurt, raita or a simple curry.
This turned out absolutely delicious! Thank you ❤️
Thank you Fatima! Do update the ratings on the recipe card.
Hi I always love your recipes.. can you tell me how much water you added for making Kheema pulao
Hi! I added 1.5 cups of water.
1.5 cups for this recipe. Follow this recipe exactly!
My instapot did not have a saute, so I had to DIY, for over 20 min because the hottest temp was 248. Any other option required the lid closed. Once at the point to close the lid, I put for 10 min, opened after a natural release and still had lots of water. Turned onto the Rice cook option and it did much better. Great flavors, would do again, but saute on the stove then add to the instapot using the rice option.
Hi Lea, please tell me the model number or name of your pressure cooker so I can help you better. When you say you closed the lid and put for 10 minutes what mode was that on? It is an easy recipe and I really would like to help you with the settings for your appliance.
I have made this dish twice now, so flavorful and easy. I followed the recipe to the letter, my only glitch is the rice is not mushy when it is done but still pretty wet. As it sits it eventually seems to absorb the excess moisture and then is fine. Leftovers the next day are perfect! What should I do so it has less moisture when it is finished? Just seems to wet when right after opening the instant pot.
Thanks!
All Instant Pot dishes will look a bit moist when you first open. You can simply take out teh inner pot and keep it on a hot plate. The excess liquids will quickly evaporate and the rice will look more dry.
I made this recipe on the stovetop using one of my le creuset pots and it came out beautiful! My husband loved it and I did too except it was a bit too spicy for me so next time I’ll add less hot chili pepper. The spices are amazing and the ground chicken works really well. I added a few golden raisins to my bowl to lessen and counter the heat. Sooo good! Thanks!
Thank you for the feedback Vicki! I agree