The word Kheema comes from the Turkic word qiyma meaning minced meat and is thus related to the Persian qeyma. Kheema is also used in Urdu for ground meat such as chicken, lamb, beef etc. Ground meat is used in a wide variety of dishes by itself or mixed with other ingredients.It may be formed into meatballs which may be then baked, steamed or braised. They may also be cooked on a skewer to make kababs or formed into patties which are then grilled or fried or they can be used as a filling for samosas or nan.
Kheema is very popular in the Indian and Pakistani households where is it served with eggs at breakfast or as a spicy curry at lunch or dinner time along with bread, nan or roti.
Instant Pot Kheema
Kheema is a robust, finger-licking, spicy peppery dish made with minced beef, lamb or chicken. It is cooked with onions, tomatoes, ginger, garlic and earthly spices. It is very common to find kheema served at breakfast time in our household along with eggs, buttery bread or rotis heated on the griddle with a splash of ghee. This makes a blissful breakfast!Kheema can be served as a spicy curry at lunch or dinner time as well. It can be refrigerated and used for later consumption. I add split chick peas to my kheema as it enhances the flavor to another level. Potatoes and peas can also be used.
Ingredients
- 1 pound hamburger meat
- 1/3 cup split chickpeas or chana dal washed and soaked
- 1 cup chopped onions
- 1 tablespoon of ginger garlic paste
- 1 tablespoon of Shan Bombay Biryani Masala Available in Indian grocery store
- 1/2 cup of tomato sauce
- 1 tablespoon paprika
- 1 teaspoon cumin powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon of cumin seeds
- 7 cardamoms
- 10 peppercorn
- 7 cloves
- 1 tablespoon lemon juice
- Lemon wedges and cilantro for garnishing
Instructions
- In an Instant pot add 2 tablespoons of oil
- When oil is hot add cumin seeds, cardamoms, peppercorns, cloves and fry for a minute.
- To it add the onion, meat, ginger garlic paste, split chickpeas (also known as chana dal) and sauté for a couple of minutes.
- Add the tomato sauce, all the spices and mix well.
- Add half cup of water, close lid and pressure cook for 6 minutes
- Let it sit till for 5-7 minutes without releasing the steam
- Then release the steam open add lemon juice
- If there is any water use the saute option and saute till all water is evaporated
- Taste, add salt if needed as the masala has sodium
- Garnish with cilantro, lemon wedges and serve with bread, naan or roti
