This flavorful instant pot keema biryani, a spiced ground meat and rice dish, is going to be your new favorite one-pot meal.
What is Keema Biryani?
Keema biryani or keema pulao is a one-pot dish made up of spiced ground meat, long-grain basmati rice, and aromatic spices. It’s a weeknight favorite at our house as well as a dish we serve when we have last-minute company. It’s easy to make and impressive too!
This dish is very flavorful so I suppose it really is more like biryani since pulao is typically more subtle in flavor. You can call this keema biryani or keema pulao or keema rice or ground meat pualo. Or just call it “that super scrumptious rice dish from myheartbeets” which to be fair, could refer to any one of my super tasty rice recipes… okay, it’s not like we really need another name for this dish, lol. Whatever you call it, know that it’s absolutely delicious.
If you’ve tried my chicken biryani or my shrimp biryani or my lamb/beef biryani then you know I know good biryani. Biryani has been one of my favorite things to eat for as long as I can remember so I know what good biryani should taste like. This keema biryani is so dang good. You are going to love it!
Beef Biryani Ingredients
Here’s what you’ll need to make this keema biryani:
- Ground Meat: you can use any ground meat you’d like. I typically use ground lamb or ground beef when making this, but chicken or turkey will work too.
- Basmati Rice: I love this brand of basmati rice – the grains are long and fragrant and cook perfectly every time.
- Whole Spices: cardamom, cloves, bay leaf, cinnamon, cumin
- Garlic: you can use minced garlic or garlic paste.
- Ginger: you can use micned ginger or ginger paste.
- Green Chilli: you can use a minced serrano or green chilli paste.
- Ground Spices: coriander, paprika, salt, black pepper, garam masala, turmeric, cayenne
- Cilanto and Mint leaves: for garnish
If I’m making this keema biryani on a weeknight, I’ll sometimes leave out the herbs (I usually have cilantro in the house, but I don’t always have mint). If you’re serving this on a special occasion though then be sure to add the herbs. They add a bright fresh flavor to the dish. My goal for the spring/summer is to grow my own cilantro, mint, and parsley so hopefully, I’ll always have fresh herbs nearby. I have a brown thumb (both literally and figuratively) so I’m hoping I don’t kill my new plants right away.
How much should I cook the rice?
The best part about making biryani in an instant pot is that you don’t need to worry about this question because you cook the rice and meat together, in one pot, in the same amount of time.
Traditionally when making biryani, you cook the meat and rice separately but since we’re cooking it all together, we can cook the meat and rice together in 6 minutes (with a 10-minute natural release).
How long does does keema biryani last?
I would suggest eating this biryani within 2-3 days. You can also store it in the freezer for up to a couple of months.
What meat is best for biryani?
You can use any meat to make biriyani. I have many different types of biryani recipes on the blog. For this particular recipe, any type of ground meat will work. I typically use ground lamb or ground beef when making this, but chicken or turkey will work too.
Try another biryani recipe next!:
Looking for more ground meat recipes?
- 1 ½ cups basmati rice soaked for 15 minutes
- 2 tablespoons oil of choice
- 1 pound ground meat of choice
- 1 onion diced
- 5 teaspoons minced garlic
- 2 teaspoons minced ginger
- ½ – 1 Serrano pepper or green chili minced, adjust to taste
- 2 (medium) tomatoes diced (approx 8-10 ounces total)
- 1 ½ cups water
- ¼ cup cilantro leaves chopped
- ¼ cup mint leaves chopped
- Soak the basmati rice in cold water for 15 minutes. Drain, rinse and set aside.
- Press the sauté button, then add the oil to the pot. Allow the oil a minute to heat up, then add the whole spices to the pot and give them a stir. Once the spices begin to sizzle, add the ground meat, onions, garlic, ginger, Serrano pepper and cook until the meat is mostly browned.
- Add the ground spices, mix well, then add the tomatoes and cook for 5-6 minutes, or until they have softened.
- Dump the rice on top of the meat (do not mix) then pour water on top. Sprinkle half the cilantro and mint on top of the rice.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
- Remove whole spices and sprinkle with remaining cilantro and mint.