Mutton Biriyani

 Mutton Biriyani / Easy Pressure Cooker Mutton Biriyani 

                                                                            

Biriyani !!! This needs no intro ... everyone loves Biriyani 😋😋 .This is my fourth post on biriyani and first on lamb/ mutton 😊. Whenever we buy mutton we usually make curry/ gravy with it but this time I tried biriyani 😃. This recipe is super easy as I have tried making this in pressure cooker 👌. Pressure cooker biriyani is irresistible as they are super tasty 👌👌. The pressure cooker gives the biriyani a “dum effect”. A one pot meal is so tempting that you can’t stop yourself from trying it again 😋. The method is pretty simple 👌. At first we marinate the meat with the spices then cook it till three- fourth. Later on this is cooked along with the rice. Tasty and flavorful biriyani is ready in no time 😉😉.  This lip smacking biriyani is a perfect meal at anytime 😃. Okay then let’s get started….

Preparation time: 15 min -Overnight

Cook time:  1 hour

Serves: 4

Ingredients

To Marinate

Mutton: 1 lb / 500 g

Ginger garlic paste: 1 tsp

Turmeric powder: ½ tsp

Kashmiri chili powder: 1 tsp

Salt: as needed

Yogurt : 4 tbsp

For Biriyani

Basmati rice: 2 cups (washed and soaked for 15 min)

Onion: 2 (thinly sliced)

Green chili: 2 (optional)

Ginger garlic paste: 1 tbsp

Tomato: 2

Chili powder: 1 tsp

Garam masala: ½ tsp

Lemon juice: half of 1 lemon

Mint leaves: a handful (chopped)

Coriander leaves:  a handful (chopped)

Ghee / Oil: as needed

Salt: as needed

Whole spices

Cardamom: 2

Cloves: 2

Cinnamon: 1 inch

Bay leaves: 1

Star anise: 1

Method

1.      Marinate the cleaned mutton pieces with items mentioned under “to marinate”.

                                                                            

2.      After marination you can rest it for 15 min – overnight.

3.      Pressure cook the marinated mutton pieces along with half cup of water for 4 whistles in medium flame.

                                                                                        

4.       Once the pressure subsides open the cooker and transfer the cooked mutton pieces to another bowl. Reserve the stock for cooking rice.

                                                                                           

5.      Heat the same cooker add the needed oil / ghee in medium heat add the items mentioned under    “whole spices”.

                                                                            

6.      Add sliced onions, sauté it till done.

                                                                                   

7.      Add ginger garlic paste and green chili (if adding).Sauté it till the raw smells goes.

                                                                                  

8.      Add chopped tomatoes. 

                                                                                   

9.      After the tomatoes are well sautéed add garam masala ,chili powder and mutton pieces. Sauté till the oil separates.

                                                                                     

10.  When the oil starts getting to separate add lemon juice, chopped coriander and mint leaves.

                                                                                     

11.  Add rice and add the mutton stock. If the stock is less than 3 ½ cups add little water.

                                                                                      

12.  Cover and cook for two whistles in medium flame.

                                                                   

13.  Once the pressure is released open the cooker and gently fluff the rice.

14.  Transfer this appetizing biriyani to a serving platter.

                                                                            

15.  Serve warm with cucumber raita.

16.  Enjoy.

                                                                                       

Notes

1.      Adjust the quantity of green chilies and chili powder according to your taste.

2.      The ratio of rice and water (stock) should be 1: 3 ½ cups.