Instant Pot Kheema Pulao

By Ministry of Curry · 45 min

Ingredients

Instructions

1. Set the Instant Pot to sauté and heat the ghee.
2. Add the cumin seeds, peppercorns, cinnamon and bay leaves and sauté for 30 seconds.
3. Add the onions and sauté for 5 minutes, until they start to brown. Cover with a non-locking glass lid to speed this up.
4. Add the ginger paste, garlic paste and chicken. Sauté, breaking up the chicken, for about a minute until browned.
5. Add the tomato, red chili powder, turmeric, mint, and 2 teaspoons salt. Mix well.
6. Add the rice and water, mixing so all the rice is under the liquid. Seal the lid and pressure cook on High for 5 minutes, then natural release for 5 minutes.
7. Open the pot and gently fluff the rice. If the top rice is still uncooked, mix it in, close the lid and rest for 5 minutes.
8. Stir in the lime juice, cilantro and black pepper, then turn off the pot, remove the insert and serve hot.
9. Stovetop option: In a heavy pot over medium heat, heat the ghee and sauté the cumin, peppercorns, cinnamon and bay leaves for 30 seconds. Add the onions and cook 5 to 8 minutes until lightly browned.
10. Add the ginger, garlic and chicken and brown for a few minutes, breaking up the chicken.
11. Add the tomato, chili powder, turmeric, mint and salt. Cook, stirring often, until the tomato softens.
12. Add the rice and water and stir. Cook uncovered on medium-high until boiling, then reduce to low and cook covered for 10 minutes. Do not stir.
13. Turn off the heat and let stand covered 10 minutes. Fluff the rice, stir in lime juice, cilantro and black pepper, and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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