This Instant Pot Keema Biryani will have dinner on the table in less than 30 minutes, leaving you with only your Instant Pot liner to wash after. This easy Beef Biryani recipe is a dish your whole family will love!
What Makes This Kheema Pulao Recipe So Great?
- Fast . Done in under 30 minutes .
- Easy . A simple Instant Pot recipe .
- Family-Friendly . Ingredients even the pickiest eaters will love.
I was fortunate enough to be asked to do a guest post for a friend, and I chose to make an Instant Pot Keema Biryani that was posted today!
First I was worried that nothing I could come up with would be good enough to post on someone else’s blog. I kept trying to come with crazy ideas that would be “the thing”—and failing.
It took me weeks to get over my nervousness and just cook. Once I decided to stop worrying and just do what I love, which is to make easy, tasty meals that I think people can proudly feed their families—well this Kheema Pulao came together really easily after that.
What Is Keema?
Keema is generally used to describe a traditional South Asian meat recipe that typically includes minced meat.
For authentic Keema, you would ideally use mutton, but I pride my recipes on using ingredients that are easy to find. So, in this recipe, I used ground beef in place of the mutton.
If you like my Pressure Cooker Ground Beef Shawarma and Rice recipe , you will likely also enjoy this Kheema pulao recipe.
Note that a kheema Pulao is different from a biryani . It’s a simpler, but equally flavorful preparation and the spices, rice, and ground beef all cook together.
What Meat Do I Use To Make Keema Biryani?
In this recipe, I use ground beef because it is easy to come by and, let’s be honest, it’s what I had in my fridge. Here are a few other ideas on how to modify this Keema Biryani to fit whatever you’re craving:
- Chicken Kheema
- Lamb Kheema (Mutton Kheema)
- Pork Kheema (though this will likely be too fatty)
Ingredients You’ll Need
- 1 teaspoon Cumin Seeds - Adds a warm, earthy aroma and a slightly nutty flavor that forms the base of the biryani’s signature spice profile.
- 5 Whole Cloves - Contribute a sweet, pungent, and slightly peppery flavor that enhances the depth and warmth of the dish.
- 5 Whole Black Peppercorns - Provide a subtle heat and bold spiciness that balances the richness of the beef and ghee.
- 5 pieces Cinnamon (Cassia Bark) - Add a sweet and woody fragrance, giving the biryani its distinct warmth and comforting aroma.
- 5 Cardamom Pods - Impart a sweet, floral, and slightly citrusy note that brightens the overall flavor.
- 2 teaspoons Ghee - Acts as the cooking fat, lending a rich, nutty flavor while helping to bloom the spices and enhance the depth of the pulao.
- 1 Red Onion - Provides a sweet and savory foundation for the dish. As it caramelizes in ghee, it adds both flavor and color to the keema biryani.
- 1 tablespoon Minced Ginger - Adds a fresh, slightly spicy kick that complements the richness of the ground beef and balances the other spices.
- 1 tablespoon Minced Garlic - Contributes robust, aromatic flavor and enhances the overall savoriness of the dish.
- 1 pound Lean Ground Beef - The main protein in keema biryani, providing hearty texture and richness that pairs beautifully with the fragrant rice and spices.
- 1.5 teaspoons Salt - Enhances all the spices and balances the flavors, ensuring the dish is well-seasoned.
- 1.5 cups Water - Provides the necessary moisture for the rice to cook perfectly in the Instant Pot, absorbing all the aromatic flavors of the spices and meat.
- 1.5 cups Basmati Rice - The key component that transforms the keema mixture into biryani. Long-grain basmati stays fluffy and aromatic, absorbing the rich spices and broth.
- 1 cup Frozen Peas - Adds pops of color, sweetness, and freshness to the dish, balancing the savory and spiced elements of the biryani.
How To Make Instant Pot Keema Biryani
One of my favorite things about this recipe (other than how easy it is to clean up after) is how simple it is to make. Here’s how to make Instant Pot Keema Biryani that will turn out perfectly every time:
- Turn your Instant Pot to Sauté
- Once it is hot, add in the ghee . Once the ghee is hot, add in the whole spices.
- Add in the minced ginger and garlic, and sauté.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage.
- Once it’s well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to avoid the BURN message.
- If you’re using ground garam masala , add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Cook on High Pressure and allow it to release pressure naturally.
Tips And Tricks
Making Instant Pot Keema Biryani is a fantastic way to enjoy all the rich, layered flavors of traditional biryani in a fraction of the time. With the right techniques, you can achieve perfectly fluffy rice, flavorful meat, and a beautifully aromatic dish every time. Here are some tried-and-true tips and tricks to help you get it just right:
- Rinse the rice well. Wash the basmati rice several times until the water runs clear to remove excess starch. This ensures fluffy, separate grains instead of a sticky texture.
- Bloom the spices in ghee. Sauté the whole spices or garam masala in hot ghee for 30–60 seconds before adding other ingredients. This releases their oils and intensifies the aroma.
- Add peas at the end. Stir in the frozen peas after pressure cooking to preserve their color and freshness.
Variations
Instant Pot Keema Biryani is a wonderfully flexible dish that can be adapted to fit your taste preferences or dietary needs without losing its rich, aromatic charm. Here are some delicious variations you can try to make this recipe your own:
- Chicken- Substitute the ground beef with ground chicken or turkey for a lighter version. Since leaner meats cook faster, reduce the pressure cooking time to 10 minutes instead of 15 to avoid overcooking.
- Lamb- Use ground lamb for a more traditional, deeply flavored variation. Lamb pairs beautifully with the warm spices, especially cloves, cardamom, and cinnamon, and creates a richer, more aromatic dish.
- Vegetarian- Replace the meat with crumbled paneer, tofu, or plant-based ground “meat.” Add extra vegetables like diced carrots, bell peppers, or cauliflower for texture and color.
- Spicy- For more heat, add ½–1 teaspoon red chili powder, a few slit green chilies, or a teaspoon of cayenne pepper. Adjust according to your spice tolerance.
What To Eat With Beef Biryani
Instant Pot Keema Biryani is bursting with rich spices and savory depth, so pairing it with cooling, fresh, or tangy sides helps balance the meal beautifully. Whether you want something traditional or light, here are some perfect accompaniments to serve with your biryani:
- Raita - A classic pairing for any biryani. Try a simple cucumber raita made with yogurt, chopped cucumber, mint, and a pinch of cumin. It cools the palate and balances the spices.
- Pickled Onions or Achar - These add tangy, spicy bursts of flavor that cut through the richness of the ghee and meat.
- Mint Chutney - Bright and herbaceous, mint chutney adds a zesty flavor that complements the warm, spiced notes of the biryani.
How Long Does It Last?
Allow the biryani to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 4 days. Cooling it fully before sealing prevents condensation, which can make the rice soggy. If possible, divide it into single-serving portions to make reheating easier.
Reheat individual servings in the microwave for 1–2 minutes, stirring halfway through to distribute heat evenly. If reheating on the stovetop, add a splash of water or a teaspoon of ghee to the pan, cover, and warm over medium-low heat until hot. This helps restore moisture and keeps the rice fluffy.
Can You Freeze It?
Keema biryani freezes very well. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label and freeze for up to 2 months.
Thaw overnight in the refrigerator before reheating as usual, or reheat directly from frozen in the microwave at a lower power setting until heated through. If it seems dry, stir in a little water or broth before warming.
More Of Our Best Biryani Recipes
- Instant Pot Chicken Biryani
- Instant Pot Vegetarian Paneer Biryani
- Keto Chicken Biryani
- Instant Pot Kacchi Lamb Dum Biryani
If you try this Instant Pot Keema Biryani and your family loves it as much as mine does, make sure you share it on Facebook and Pinterest so your friends can try it too. Don’t forget to save this Beef Biryani recipe so you can make it again soon.
Instant Pot Keema Biryani | Ground Beef Biryani Recipe
Ingredients
For the Spices
- ▢ 1 teaspoon ( 1 teaspoon ) cumin seeds
- ▢ 5 ( 5 ) Whole Cloves
- ▢ 5 ( 5 ) Whole Black Peppercorns
- ▢ 5 ( 5 ) Cinnamon , Cassia bark
- ▢ 5 ( 5 ) Cardamom Pods
- ▢ OR
- ▢ 2-3 teaspoons ( 2 teaspoons ) good quality garam masala , (see recipe here)
For the Pulao
- ▢ 2 teaspoons ( 2 teaspoons ) Ghee
- ▢ 1 ( 1 ) Red Onion. chopped , sliced thin
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Ginger
- ▢ 1 tablespoon ( 1 tablespoon ) Minced Garlic
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1.5 teaspoon ( 1.5 teaspoon ) Kosher Salt
- ▢ 1.5 cups ( 375 g ) Water
- ▢ 1.5 cups ( 277.5 g ) Basmati Rice
- ▢ 1 cup ( 145 g ) Frozen Peas
Instructions
- Turn your Instant Pot or Pressure cooker to Sauté
- Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.
- Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.
- Once its well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.
- If you’re using ground garam masala, add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.
- Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.
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Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Instant Pot Keema Biryani | Ground Beef Biryani Recipe
Ingredients
For the Spices
- 1 teaspoon cumin seeds
- 5 Whole Cloves
- 5 Whole Black Peppercorns
- 5 Cinnamon Cassia bark
- 5 Cardamom Pods
- OR
- 2-3 teaspoons good quality garam masala (see recipe here)
For the Pulao
- 2 teaspoons Ghee
- 1 Red Onion. chopped sliced thin
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 pound Lean Ground Beef
- 1.5 teaspoon Kosher Salt
- 1.5 cups Water
- 1.5 cups Basmati Rice
- 1 cup Frozen Peas
Instructions
- Turn your Instant Pot or Pressure cooker to Sauté
- Once it is hot, add in the ghee. Once the ghee is hot, add in the whole spices (if using) and let them sizzle for 30 seconds.
- Add in the minced ginger and garlic, and sauté for 30 seconds, being careful not to burn them.
- Add in the ground beef, and break up all the clumps. Don’t worry about fully cooking it at this stage. You’re just trying to break it up so it’s not one big piece of meat.
- Once its well-broken up add in the onion, rice, salt, and water, and mix well.
- If you had any browning and fond on the bottom of the pot, be sure to scrape it all up to get the last bit of flavor in your dish, and also so the Instant Pot seals.
- If you’re using ground garam masala, add that now.
- Mix everything well, and then throw in the frozen peas but don’t stir. You want them on top so they don’t overcook.
- Close your pressure cooker, and cook it on High Pressure for 4 minutes, and allow it to release pressure naturally for 10 minutes,. Do not short cut this time. The rice and meat need this time to cook.
- Serve with a raita, for an interesting twist, serve with a little tzatziki on the side.
Instant Pot Keema Biryani | Ground Beef Biryani Recipe https://twosleevers.com/instant-pot-keema-biryani/
Have you heard about my new Instant Pot Healthy cookbook yet? It’s a variety of over 100 healthy and delicious Healthy recipes that you can make easily in your Instant Pot.
What’s So Great About This Instant Pot Healthy Cookbook?
- Easy. If you can chop, mix, blend, stir, and press buttons, you can make these dishes.
- Authentic. Filled with recipes using authentic flavor profiles and ingredients from all over the world.
- Tested. All of the recipes in this book have been thoroughly tested for the best possible results.
- Healthy. These recipes are loaded with delicious healthy ingredients.
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Healthy Instant Pot Cookbook
Instant Pot Miracle Healthy Cookbook: More than 100 Easy Healthy Meals
Why You Should Trust My Instant Pot Recipes
I have been cooking with pressure cookers for over thirty-five years. My relationship with them has evolved. Just as in other long-term relationships, over the years I have loved them, used them, taken them for granted during busy times, explored their capabilities during times of rest, understood their giving nature better, and fallen in love with them again.
About five years ago, I discovered the world of electric pressure cookers. Soon after, the Instant Pot entered my life, and slowly, it took over my kitchen.
My love for the Instant Pot and food lead me to cook. A lot. So over the last few years, I have written FIVE Instant Pot Cookbooks .
What Does Healthy Mean?
Good question! Healthy means different things to different people. I cannot imagine that a vegan and a carnivore keto person could ever agree on all points of healthy eating. I myself have been vegetarian as well as keto over the years, and I’d be the last person to tell you that one way of eating is good for everyone.
What I did was select criteria that I think most people would agree to constitute healthy, nourishing food.
- Under 500 Calories - All of the recipes included in this cookbook come in at under 500 calories per serving to help keep you within your daily calorie goals without sacrificing taste.
- Whole, Unprocessed Foods - Forget the prepackaged sauce mixes and canned foods. I used whole, unprocessed foods as much as possible when creating these recipes.
- Minimal Refined Carbs - While there are still recipes containing carbohydrates in this cookbook, I tried to limit them to whole, unprocessed ingredients. Think of ingredients like beans, rice, and vegetables.
- Balance - All of these recipes are either lower in carbs and higher in fat or higher in healthy carbs and lower in fat to keep things balanced.
- Dietary Substitutions - Having freedom with recipes to modify them to your specific dietary needs is important. I included ways to make them vegan , dairy-free , low carb , along with other modifications in this cookbook.
- Minimal Added Sweeteners - A few of the recipes suggest a pinch of sugar or sweetener as optional. Sometimes a recipe needs a touch of sweetness to counteract the acid, but this is purely optional in all the recipes in this book.
- High Fiber - You will notice that I call for a lot of veggies in these recipes. While that increases the number of ingredients, your mother was right when she said veggies were good for you!
- Meat As A Seasoning - You may look at some of these recipes and wonder why I think a pound of meat should feed six people. It will make sense if you consider the fact that the recipe also calls for lots of veggies. In this case, meat serves as an important, but not central, part of the meal. If you’re looking for additional vegetarian recipes, you might be interested in my Instant Pot Miracle Vegetarian Cookbook as well.
- Minimal Processed Meats - I love bacon and sausages as much as the next girl. But since many of us try to reduce or avoid nitrates and processed meats, I only have one or two recipes that use bacon or smoked sausage. Everything else calls for fresh meats and often naturally lean meats.
Why Did I Write A Healthy Cookbook?
As a recipe maker, food blogger, and cookbook author, I felt compelled to compile recipes that fed my reader’s health as much as they did their stomachs.
It is easy to make delicious, comfort food recipes full of processed, high calorie, unhealthy foods. I felt the real test to my development of flavors was making food people truly loved to eat while keeping things healthy and fulfilling.
Why Use An Instant Pot?
Speed
The Instant Pot speeds up cooking by two to six times, making it extremely energy-efficient while preserving nutrients and resulting in healthy, tasty dishes. This is especially true for tough grains and beans. The Instant Pot is the fastest, easiest, most foolproof way to get these done.
Tough beans like chickpeas and red kidney beans can be prepared in about thirty minutes under pressure and, best of all, require no stirring or watching over the dish as it cooks.
Fresh or frozen green peas, sweet corn, and baby carrots can be steamed in two to three minutes.
For mashed potatoes , there is no longer a need to boil in water for fifty minutes—instead, steam them for only fifteen minutes.
Hands-Off Cooking
Hands-off cooking is what most people find so appealing about cooking with an Instant Pot . Once you place your food in it and set the appropriate cooking time, you can be assured that the food will cook as it should and you’ll be presented with a tasty meal when it’s done. What’s more, your meal will be kept warm until you’re ready to eat.
Better Nutrition And Taste
The fully sealed environment of the Instant Pot traps the flavors, nutrients, and aromas of the food instead of releasing them throughout your home. Heat is distributed evenly, deeply, and quickly once pressure builds up.
Minimal water is required for steaming, so vitamins and minerals are not leached or dissolved. Greens retain their bright colors, meats are well cooked, and whole grains and beans are perfectly tender and delicious.
What Recipes Will You Find In This Healthy Instant Pot Cookbook?
This Healthy Instant Pot Cookbook has over 100 recipes that are delicious but also nutritious. When most people think of Instant Pot cooking, they think of soups and stews. Well, rest assured that you will find so much more than that in this cookbook.
You will find recipes that are great for nearly every occasion. Enjoy recipes for appetizers , soups , stews, side dishes , salads , desserts , and seasonings.
Check Out My Other Instant Pot Cookbooks
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
More Healthy Recipes
- Garlic Parmesan Spaghetti Squash
- Creamy Butternut Squash Soup
- Israeli Couscous
- Korean Beef Bowl
- Palak Paneer
