Easy pressure cooker mutton biriyani. Fast simple and delicious !!
Course: dinner, Main Course
Cuisine: Indian, mughal
Keyword: biriyani, easy biriyani, mutton, mutton biriyani, non veg recipes, one pot biriyani, pressure cooker biriyani, quick biriyani
6-7tbspOil or to cover the bottom of the pan
1 no.big cinnamon stick
1no.bay leaf (big)
4no.sOnion - 4(large cut length wise)
2tbspGinger Garlic Paste
3 and half cupBasmati Rice
5 and halfcupWater + Mutton stock
7-8no.sGreen chillies (adjust to spice level)
2medium sized Tomatoes (optional)
2tspRed chilli powder (adjust to spice level)
2-3tspSalt(add to taste)
Wash and soak the basmati Rice for about 15 minutes and then drain and keep it aside
In a smaller pressure cooker, add the mutton pieces, salt to cook mutton, turmeric powder, Ginger garlic paste and water and pressure cook up to 5-6 whistle (or until the meat is cooked and tender). Once cooked remove the mutton and keep aside, store the the mutton stock from the pressure cooker for later use.
Add oil in a big pressure cooker, once the oil is hot add in the whole garam masala which is bay leaf, cinnamon stick, cardamom, cloves. Allow the flavors to infuse in the oil.
Next add in the chopped onions, green chillies, salt and cook the onions in the oil and whole spices until the onion turns soft and slightly browned.
Next add the ginger garlic paste and cook well.
Add in Coriander and mint leaves and sauté well.
Next add in the tomatoes and cook covered until the tomatoes turn mushy.
Next add in the Red chilli powder, Coriander powder, Biriyani Masala, Garam masala
Cook till the masalas come together nicely and forms a nice base.
Next add in the beaten yoghurt and mix it in quickly. Continue to cook in medium to low flame until oil starts appearing on the sides.
Now add the pressure cooked mutton pieces
Measure the cooked mutton stock and add it instead of water. If the stock is short water to get the quantity mentioned in the ingredients. Bring the pot to a boil
Squeeze a half a lemon, add in the washed, soaked and drained basmati rice.
Close the lid and pressure cook for 1 whistle on medium to high flame. And switch off the flame. Allow it to rest for 15 - 20 mins before opening the cooker.
After the resting time open the lid and slightly fluff it with fork or a long spatula without crushing the rice too much from bottom to top . This allows the rice from the bottom to come out and release more flavor and mix well. Now cover it and leave it un disturbed for about 10-15 mins. This is second resting.
Thats it your hot and spicy mutton biriyani is ready to be served. Enjoy with onion raita or brinjal chutney !!!
You can add half part oil to ghee if you think its too much oil.
Cooking the biriyani base masala in medium to low flame is the key to tasty biriyani its time taking but its worth it.
The same can be cooked with chicken. Check my post on chicken biryani.
Some times I skip tomatoes in the biriyani and has a closer to restaurant taste. Thats why I mentioned tomatoes as optional.
The second resting is optional but it ensures the flavors are sealed well and has the dum effect.