Imagine a mouthwatering dish that combines the rich, spicy flavors of ground meat with perfectly cooked basmati rice, all prepared in just 30 minutes with minimal cleanup. This Pressure Cooker Kheema Pulao is not just a meal; it's a culinary adventure that brings the authentic taste of Indian cuisine directly to your dining table. Whether you're a busy home cook or a food enthusiast looking for a quick and delicious meal, this recipe promises to tantalize your taste buds and impress your family and friends with its incredible depth of flavor and ease of preparation.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb ground lamb or beef
- 1 cup basmati rice
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp garam masala
- 2 cups water
Instructions
- Wash the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
- Heat the pressure cooker on medium-high heat and add a tablespoon of oil or ghee. Once hot, add finely chopped onions and sauté until they turn golden brown and translucent.
- Add the ground lamb or beef to the cooker. Break it down with a spatula and cook until the meat is browned and no longer pink, stirring occasionally to prevent sticking.
- Incorporate chopped tomatoes, green chilies, and garam masala. Stir well to combine and let the spices release their aromatic flavors for about 2-3 minutes.
- Add the washed basmati rice to the meat mixture and gently mix to coat the rice with the spices and meat.
- Pour in 2 cups of water, ensuring the rice and meat are evenly distributed. Add salt to taste.
- Close the pressure cooker lid securely and set it to high pressure. Cook for 8-10 minutes or until the first whistle sounds.
- Remove from heat and allow the pressure to release naturally for about 5-7 minutes.
- Carefully open the lid, fluff the rice with a fork, and let it rest for a few minutes before serving.
- Garnish with fresh cilantro leaves and serve hot with raita or yogurt on the side.
Tips
- Rice Selection: Always use high-quality, long-grain basmati rice for the best texture and aroma.
- Meat Preparation: Ensure your ground meat is fresh and cook it thoroughly to develop deep, rich flavors.
- Spice Timing: Add garam masala towards the end of browning the meat to prevent burning and preserve its complex flavor profile.
- Water Ratio: Maintain the 2:1 water to rice ratio for perfectly cooked, fluffy rice.
- Pressure Cooking Technique: Allow natural pressure release for 5-7 minutes to let the rice finish cooking and absorb remaining moisture.
- Garnishing: Fresh cilantro adds a burst of color and freshness, elevating the final presentation.
- Serving Suggestion: Pair with cool raita or yogurt to balance the spicy and rich flavors of the pulao.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 90mg
