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4.7 from 195 votes

Kheema Pulao

A flavor-packed one pot meal with fragrant long grain basmati rice cooked in ground chicken and aromatic-warm whole spices like black pepper, cumin seeds and cinnamon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Calories: 429 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoons ghee
  • 1 teaspoon shah jeera or cumin seeds
  • ½ teaspoon black peppercorns
  • 2 inch cinnamon stick
  • 2 bay leaves
  • 1 medium yellow onion thinly sliced
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 pound ground chicken
  • 1 tomato diced
  • 1 teaspoon Kashmiri red chili powder
  • ¼ teaspoon ground turmeric
  • Handful of mint leaves chopped
  • 2 teaspoon kosher salt
  • 1 cups long grain basmati rice rinsed and drained
  • 1½ cups water
Garnish
  • 1 lime
  • ½ cup cilantro chopped
  • 1 teaspoon freshly ground black pepper freshly ground

Instructions

    Cup of Yum
  1. Set the Instant Pot to sauté mode and heat ghee. Add cumin seeds, black peppercorn, cinnamon and bay leaves. Saute for 30 seconds.
  2. Add onions and sauté for 5 minutes or until the onions start to brown. Cover with a non-locking glass lid to speed up the process.
  3. 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.
  4. 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. Pressure cook (Hi) for 5 minutes with a 5 minute natural pressure release.
  5. 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) 
  6. 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.
How to Make Keema Pulao on Stove Top
  1. Heat ghee in a heavy bottom pot. Add cumin seeds, black peppercorn, cinnamon, and bay leaves. Saute for 30 seconds on medium heat. Add onions and sauté for 5 to 8 minutes or until the onions start to lightly brown.
  2. Add ginger, garlic, and chicken. Sauté, breaking the chicken and browning it for a few minutes.
  3. Add tomatoes, red chili powder, turmeric, mint leaves and salt. Mix well and cook until the tomatoes start to soften, stirring frequently.
  4. Add rice and water and mix well. Cook uncovered on medium-high heat until the liquids start to boil. Turn the heat to low and cook covered for 10 minutes. Do not stir the rice during these steps.
  5. Turn the heat off and allow the rice to sit for an additional 10 minutes. Uncover the Pot and gently fluff the rice. Add lime juice, cilantro, and black pepper. Enjoy hot.

Nutrition Information

Calories 429kcal (21%) Carbohydrates 45g (15%) Protein 24g (48%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 117mg (39%) Sodium 1252mg (52%) Potassium 829mg (24%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 565IU (11%) Vitamin C 12mg (13%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 429

% Daily Value*

Calories 429kcal 21%
Carbohydrates 45g 15%
Protein 24g 48%
Fat 17g 26%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 117mg 39%
Sodium 1252mg 52%
Potassium 829mg 18%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 565IU 11%
Vitamin C 12mg 13%
Calcium 58mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.