#shorts Instant Pot Kheema Pulao

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Heat the ghee in the Instant Pot on sauté mode. Add the cumin seeds, peppercorns, cinnamon stick and bay leaves, and fry for 30 seconds.
2. Add the sliced onion and sauté for about 5 minutes, until it starts to brown. Cover with a non-locking glass lid to speed things up.
3. Add the ginger paste, garlic paste and ground chicken. Break up the chicken and brown it for about a minute.
4. Stir in the diced tomato, red chilli powder, turmeric, chopped mint and salt.
5. Add the rinsed and drained basmati rice and the water, and mix gently so all the rice is under the liquid. Seal the lid, pressure cook on high for 5 minutes, then release naturally for 5 minutes.
6. Open the pot and gently fluff the rice. If the top rice is still raw, mix it into the rice below, close the lid and cook for another 5 minutes.
7. Stir in the lime juice, chopped cilantro and black pepper. Turn off the pot, remove the insert so the rice does not overcook, and serve hot.
8. Stovetop method: Heat the ghee in a heavy-bottomed pot. Add the cumin seeds, peppercorns, cinnamon and bay leaves and fry for 30 seconds on medium heat. Add the onion and cook for 5 to 8 minutes, until lightly browned.
9. Add the ginger, garlic and chicken, break up the chicken and brown for a few minutes.
10. Add the tomato, chilli powder, turmeric, mint and salt, and cook, stirring often, until the tomato softens.
11. Add the rice and water and stir well. Cook uncovered on medium-high until the liquid boils, then reduce to low and cook covered for 10 minutes. Do not stir during these steps.
12. Turn off the heat and let the rice rest for 10 more minutes. Uncover, gently fluff, then add the 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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