Instant Pot Keema Biryani is a quick and simple recipe made with minced beef and long-grain basmati rice. I like this recipe because it’s easy to make. It’s also packed with flavor. This is a perfect recipe when you do not want to put too much effort into food but still want to eat something delicious.
What goes into the Instant Pot Keema Biryani
Rice
I used long-grain basmati rice, make sure to wash the rice several times under water until the water runs clear before adding it to the keema. You do not need to soak the rice, but if you do, then add only 1 cup of water for 1 cup of rice.
Keema
I used minced beef, which was actually lean, but you can also use lamb, goat, or even chicken. If you want to use boneless chicken, then you can also follow this recipe.
Spices
For spices, all you need is biryani masala, cumin seeds, and salt. If your biryani masala already has salt, then you don’t need to add any extra; just taste test and adjust it after adding rice. The biryani masala I used didn’t have any salt in it, so I used 1 tsp of salt per 1 cup of rice.
Ginger and garlic paste
My desi cooking is incomplete without some ginger and garlic. I usually make my own ginger and garlic paste and freeze it. I used about 1 tbsp of ginger and 1 bsp of garlic paste.
Water ratio
For instant pot rice, I never soak the rice, only rinse it before adding it to the pot. My ratio for instant pot rice is always 1.25 cups of water for every 1 cup of rice.
Onion and tomatoes
I also used one medium-sized onion cut into thin slices and a large tomato. If you want to use pre-fried onions, then you can also use them: it will reduce the cooking time further.
Must Try Recipe
- Instant Pot Biryani
- Chicken Biryani for Beginners
- Easy Sindhi Biryani with Potatoes
- Chicken Biryani for 20 People
- Special Dum ka Keema
How to serve rice
I usually make a quick onion and tomato salad, and green chutney to go along with the biryani. I have so many chutney recipes; you can check them out. Sometimes, when I don’t want to make two separate sides, I make this raita, which is a yogurt-based side dish.
How to store any leftover Instant Pot biryani
Once your biryani is cooked, you can leave it in the instant pot. This works if you plan to serve it within a few hours. This way, it can stay warm. If you plan to serve it later, take it out and reheat it once needed. To store any leftovers, first bring them down to room temperature. Then, store them in airtight containers for up to 4-5 days.
Instant Pot Keema Biryani
Equipment
Ingredients
- 1.5 lbs minced beef mutton or chicken
- 1.5 cups rice
- 1 tsp cumin seeds
- 1 medium onion thinly sliced
- 1 medium tomato chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/3 cup oil
- 2.5 cups water
- 2 tbsp biryani masala
- 2 tsp salt if your biryani masala has salt, then only add 1/2 tsp
Instructions
- Turn on the Instant Pot to saute mode. Add 1/3 cup of oil. Let the oil heat up
- Meanwhile, peel and cut the onion into even thin slices. Also, chop a tomato.
- Now add sliced onion to the instant pot and let it brown. Once it’s golden brown add cumin seeds the add ginger garlic paste. Give it a minute then add chopped tomatoes.
- Mix everything and cook for 2-3 minutes.
- Add minced beef, biryani masala, and salt (only add a little salt, taste test, and add more later)
- Break down the beef as much as you can with the help of a spoon and cook it for 5 minutes.
- Now add washed rice and 2.5 cups of water.
- Taste test for salt, the soup will be a bit salty at this point.
- Now pressure cook for 12 minutes. If your instant pot has rice settings then use that.
- Release the pressure after 12 minutes and enjoy with tomato and cucumber salad and green chutney.