Indian Kheema Pulao Slow Cooker Recipe

Indian Kheema Pulao Slow Cooker Recipe

Ingredients

Serves 4

Active Time 15 minutes

Saute; Pressure/Manual (High) Natural/Quick Release

For the spice blend (optional; see Note)

• 1 teaspoon cumin seeds
• 5 whole cloves
• 5 whole black peppercorns
• 1 cinnamon stick, broken into pieces
• 5 whole green cardamom pods

For the pulao

• 2 teaspoons Ghee
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 pound 85% lean ground beef
• 1 red onion, thinly sliced
• 1½ cups basmati rice, rinsed and drained
• 1½ cups water
• 1½ teaspoons salt
• 1 cup frozen peas
• raita or tzatziki, for serving (optional)

Method

For the spice blend (if using)

1. In a small bowl, combine the cumin, cloves, peppercorns, cinnamon, and cardamom

For the pulao

1. Select SAUTE on the Instant Pot
2. When the pot is hot, add the ghee
3. When the ghee has melted, add the spice blend (if using) and cook, stirring, until sizzling, about 30 seconds
4. Add the ginger and garlic
5. Cook, stirring, until fragrant, about 30 seconds, being careful not to let them burn
6. Add the ground beef and cook, stirring just to break up the clumps, for 2 to 3 minutes (don’t worry about cooking it fully at this stage)
7. Add the onion, rice, water, and salt
8. Stir to combine
9. If there are any browned bits stuck to the bottom of the pot, scrape them up and stir them in with the rest of the ingredients
10. If you are using the garam masala instead of the spice blend, stir it in now
11. Scatter the peas over the top of the mixture, but don’t stir them in
12. Select CANCEL
13. Secure the lid on the pot
14. Close the pressure-release valve
15. Select MANUAL and set the pot at HIGH pressure for 4 minutes
16. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure
17. Do not cut this time short; the rice and meat need this time to finish cooking
18. Stir to incorporate all the ingredients
19. Serve with raita or tzatziki, if desired

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