Kheema Pulao
A one pot meal made with long grain basmati rice cooked with ground chicken and a host of aromatics ginger, garlic, onions, bay leaves, black pepper, cumin seeds and cinnamon. A flavor explosion. Adapted from Ministry of Curry
Servings: 4 people
Calories: 422kcal
Ingredients
- 2 tablespoons ghee
- 1 teaspoon shah jeera or cumin seeds
- ½ teaspoon black peppercorns
- 2 inch cinnamon stick
- 2 bay leaves
- 1 medium onion thinly sliced
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 1 pound ground chicken can use , beef or turkey
- 1 tomato, diced
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric
- Handful of mint leaves chopped
- 2 teaspoon kosher salt
- 1 cup long grain Basmati rice
- 1 ½ cups water
Garnish
- 1 lime
- ½ cup cilantro chopped
- 1 teaspoon black pepper freshly ground
Instructions
- Set the Instant Pot to sauté(more) mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
- Add onions and sauté for 5-8 minutes or until the onions start to brown. Add ginger, garlic and chicken. Sauté, breaking the chicken and browning it for a minute. Add tomatoes, red chili powder, turmeric, mint leaves, and salt. Mix well.
- Add rice and water. Gently mix making sure all the rice is under the liquids. Close the Instant Pot lid with pressure valve to sealing. Cook on Manual /Pressure cook (Hi) 5 mins with 5 min NPR.
- Open the Instant Pot and gently fluff the top rice (Note, if the rice looks uncooked on the top, just mix it with the rice under and close the Instant Pot for 5 minutes)
- If rice seems a little wet, let it sit for a couple of minutes, top open.
- Add lime juice, cilantro and black pepper. Turn the Instant Pot off and take the insert out so the rice does not overcook or get mushy. Enjoy hot.