Keema Biryani (Keema Pulao)

配料

1 ½ cups basmati rice (soaked for 15 minutes)

2 tablespoons oil of choice

5 cardamom pods

4 whole cloves

1 bay leaf

½ cinnamon stick

½ teaspoon cumin seeds

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)

3 teaspoons coriander powder

2 teaspoons paprika

2 teaspoons salt

½ teaspoon black pepper

½ teaspoon garam masala

½ teaspoon turmeric

¼ teaspoon cayenne

2 (medium) tomatoes (diced (approx 8-10 ounces total)

1 ½ cups water

¼ cup cilantro leaves (chopped)

¼ cup mint leaves (chopped)

步骤

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.