Ground beef pulao is a fragrant one-pot rice dish combining seasoned ground beef with basmati rice, cooked in a pressure cooker for a fast, aromatic weeknight meal. The ginger-garlic, tomatoes, and pulao masala create deep, layered flavors in minimal time.
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Set your pressure cooker to sauté mode and heat the oil.
Add the diced onion and sauté until softened and lightly browned.
Stir in the ginger garlic paste and salt, and cook for another minute until fragrant.
Add the diced tomatoes and cook until they begin to break down.
Add the ground beef to the pot. Break it up with a spoon and cook until fully browned.
Stir in the pulao masala and mix well to combine with the beef.
Add the plain yogurt and stir until it's fully incorporated into the meat mixture.
Add the whole green chilies.
Add the soaked and drained basmati rice to the pot.
Pour in the water and stir gently to combine everything.
Close and seal the pressure cooker lid. Cook on high pressure for 5-6 minutes (or according to your cooker's instructions for rice).
Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release for any remaining pressure.
Open the lid, garnish with fresh cilantro, and gently fluff the rice with a fork before serving.
Store cooled pulao in an airtight container in the refrigerator for up to 3 days. Reheat covered with 2–3 tbsp water over medium heat for 5–7 minutes, stirring gently.
Pressure cooker (6-quart or larger recommended)
Yes. Heat oil, sauté aromatics and beef, add tomatoes and spices, then add soaked rice with 3.5 cups water. Bring to boil, cover, and simmer on low heat for 18–20 minutes until rice is tender and liquid is absorbed.
Mix 1/2 tsp cumin, 1/4 tsp cinnamon, 2–3 cloves, 2–3 cardamom pods (crushed), and 1/4 tsp black pepper if pulao masala is unavailable.
The rice grains should be tender and separate, all liquid absorbed, and the bottom should have a light golden crust (tahdig). For pressure cooker: 5–6 minutes high pressure is standard.
Yes. Cook fully, cool, and refrigerate for up to 3 days. Reheat in a covered pot with 2–3 tbsp water over medium heat for 5–7 minutes, stirring gently to avoid breaking rice.
Long-grain white rice or jasmine rice work as substitutes, though basmati's aroma is signature. Adjust water slightly: jasmine may need 1/4 cup less water.
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