Instant Pot Keema Biryani

Keema Biryani is a layered rice and meat dish. Keema refers to minced meat. Although keema can be made using chicken, turkey,etc, its traditionally made using goat meat.

A little about Biryani: The history of Biryani is a matter of great debate in India.Some say they were introduced by the Mughals, some think its the Persians, some point to the Arabs and some say Biryani was invented in india, but it was just called Pulav. Some historians say Biryani was invented by Indian armies, who didn’t have too many utensils, and wanted cook something simple in a single pot. They sure would have loved the Instant Pot. In authentic Hyderabad Biryani, the chicken base mix, and the rice are cooked separately till they are half done.Then the rice is layered on top, and they are cooked together in an oven. A unique aspect of layered biryani is that the person eating the biryani can chose the ratio of masala to rice. If you don’t want too much masala, then you can serve yourself the upper layer of biryani which is mostly rice.If you want more masala, you have to scoop from the pots depth, where the masala remains.In Hyderabad, authentic Chicken Biryani is served in individual pots alongside Raita(yogurt dip) and Mirchi Ka Salan.(jalapeno sauce) ***********************************************************************


2 lbs of minced goat meat

3 cups of basmati rice, soaked in water for 30 mins

Fried onions , half a cup (I use store bought)

1 red onion, medium sized sliced

Green chillies, 4 , slit (I use birds eye chilies. Skip this if you don’t want it to be spicy)

Garam masala powder ,1 tbsp

ginger-garlic paste, 2 tbsp (Alternate is 1 tbsp of minced ginger and 1 tbsp of minced garlic)

coriander powder , 1 tbsp

turmeric powder, 1 teaspoon

red chilli powder 2 tbsp

cilantro leaves, 1 bunch, chopped

Mint leaves, 1 bunch, chopped

Salt, to taste

Oil, 4 tbsp

Whole Garam Masala :

~3 bay leaves

~3 pepper corns ,

~10 black cardamom

~3 green cardamon

~3 Cloves

~3 Caraway/Shahi Jeera ,

1 teaspoon, mace/Nutmeg

~3 star anise

~3 cinnamon sticks


1. Marinate the ground goat meat and place in the fridge for an hour

2.Make the keema and set it aside.

3. Par boil the rice and then layer it with the keema.

4.Cook them together for a bit, and then serve!

Happy Cooking!



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