Instant Pot Keema Biryani

Ingredients

• 1.5 lb ground beef
• 2 cup basmati rice (Rinsed before adding)
• 2.5 cup water
• 0.5 cup neutral oil
• 1 onion (Diced)
• 2 tbsp ginger-garlic paste
• 1 tomato (Diced)
• 2.5 green chilies (Diced; source specifies 2–3)
• 2 small potatoes (Cubed)
• 1 tbsp coriander powder
• 1 tbsp garam masala
• 0.5 tbsp cumin powder
• 1 tbsp biryani masala (The author used Fadwa Masala; one packet of biryani masala may be substituted for the listed spices and salt)
• 1 tbsp keema masala (Optional)
• 2 tsp red chili powder (Or to taste)
• 2 tsp salt (Or to taste; add in stages, including with the rice)
• dried aloo bukhara (The author added some after noticing it; amount not specified)
• cilantro (Chopped, for finishing; amount to taste)

Steps

1. 1

   Rinse the basmati rice until the water runs mostly clear, then drain it well. Prepare the onion, tomato, chilies, potatoes, and cilantro before beginning.

2. 2

   Set the Instant Pot to HIGH sauté mode. Add the neutral oil and let it heat briefly.

3. 3

   Add the diced onion. Sauté, stirring intermittently, for about 10 minutes, until the onion is nicely golden brown and softened.

4. 4

   Add the ginger-garlic paste. Sauté until the raw smell has disappeared and the paste is fragrant, about 1–2 minutes.

5. 5

   Add the diced tomato and green chilies. Cook, stirring occasionally, until the tomatoes break down and become soft.

6. 6

   Add the ground beef. Push the vegetables toward the sides to make space in the center, then place the beef in the hot middle of the pot so it can brown slightly. Break it up very thoroughly with a spatula into small pieces, then stir it into the vegetables.

7. 7

   Add the coriander powder, garam masala, cumin powder, biryani masala, optional keema masala, red chili powder, and part of the salt. Stir until the beef is evenly coated and the spices are fragrant.

8. 8

   If using aloo bukhara, add it to the keema mixture. Stir briefly to distribute it.

9. 9

   Add the cubed potatoes and rinsed basmati rice to the pot. Add the remaining salt, then pour in the measured water. Stir carefully so the rice and ingredients are evenly distributed.

10. 10

    Cancel sauté mode and secure the Instant Pot lid. Set it to pressure cook on HIGH for 4 minutes. The source also gives LOW for 12 minutes or the rice setting as alternatives.

11. 11

    When the pressure-cooking time is complete, allow a natural release for 5 minutes. Then carefully release the remaining steam according to the manufacturer's instructions.

12. 12

    Open the lid once the pressure has fully released. Gently fluff and mix the biryani, taking care not to mash the potatoes or break the rice.

13. 13

    Finish with chopped cilantro and serve hot.

Notes

The author notes that the listed spices and salt can be replaced with one packet of biryani masala. Keema masala is optional. Adjust the red chili and salt to taste. Use caution when releasing pressure from the Instant Pot.

Nutrition per serving

• main
• one-pot
• Instant Pot
• pressure-cooked
• Pakistani
• South Asian
• weeknight dinner
• beef