Kheema is minced or ground meat-it can be beef, lamb, chicken or turkey. Kheema is one of the most versatile meats. Kheema is used in every cuisine and across the world.
I use this recipe for several kheema dishes (listed below) but I have like a million different versions of kheema recipes!
This recipe is pretty easy so instead of giving a more detailed recipe, I’ll give you guys some tips on making kheema and ideas on how to use it!
Tips on making Kheema
- This tip is for any Instant Pot recipe: make sure that your IP says HOT before you add any ingredients. This will keep your food from burning.
- Adding one or two tomatoes to your kheema will make it nice and juicy.
- Use fresh onions when making this recipe, the pre-fried ones will give it a more bitter taste
- Be generous with your spices! For some reason, I feel like kheema just absorbs all the spices and doesn’t retain the flavor!
Kheema Meal Ideas
- Kheema, rice and Daal (coming soon!)
- Kheema, rice and Tomato Chutney (coming soon!)
- Spaghetti or Macaroni with Kheema
- Vermicelli Noodles with Kheema
- Kheema with paratha or naan
- Kheema grilled cheese sandwich (coming soon!)
AuthorNureen SCategoryIndian, Instant Pot, Keto, Main DishesDifficultyBeginner
Turn IP on saute on the high setting.
When the screen says HOT, add the oil and onions
Saute onions until they become translucent, then add tomatoes and saute until they become soft
Add ground meat, salt, ginger & garlic paste, cumin, cayenne and turmeric. Mix well.
Turn IP off saute and onto pressure mode. Set on high for 6 minutes. Close the lid and take a break!
Release the pressure, open the lid and turn the saute mode on high.
Add the lemon juice and cilantro.
Saute the water out until the oil separates (or until desired consistency)
Ingredients
Directions
Turn IP on saute on the high setting.
When the screen says HOT, add the oil and onions
Saute onions until they become translucent, then add tomatoes and saute until they become soft
Add ground meat, salt, ginger & garlic paste, cumin, cayenne and turmeric. Mix well.
Turn IP off saute and onto pressure mode. Set on high for 6 minutes. Close the lid and take a break!
Release the pressure, open the lid and turn the saute mode on high.
Add the lemon juice and cilantro.
Saute the water out until the oil separates (or until desired consistency)