Mutton Biryani | Biryani Recipe (Using Pressure Cooker)
Mutton Biryani, a perfect Sunday lunch for NV lovers.Nothing to say more about Biryani recipe, it must be a favourite for many. How to cook mutton biryani in pressure cooker? Yes this is pressure cooker version. I admit, there is no replace for dum biryani. But this mutton biryani is dummed in pressure cooker at low flame for 10 mins. So I promise , it will be wonderful treat for biryani lovers. I served it with onion raita, crispy fried chicken and onion tomato chicken. What else we need for a perfect Sunday lunch?
Here is Mutton Biryani preparation using pressure cooker.
Mutton Biryani | Biryani Recipe (Using Pressure Cooker) – Ingredients
Prep time : 20 mins | Marination time : 30 mins | soak time (rice) : 20 mins| cook time : 15 mins
Recipe Cuisine : Indian | Recipe Category: Non Veg
Recipe Source : Mom
- Mutton – ½ kg
- Basmati rice – 2 cups
- Water – 2 ½ cups( Measure with the water used to cook mutton)
- Big onions – 1 no( chopped lengthwise)
- Ginger garlic paste – 1 ½ tbsp
- Tomato – 1 no( big sized and riped)
- Mint leaves – ¼ cup
- Coriander leaves – Handful
- Red chilli powder – 1 tsp
- Garam Masala – 1 ½ tsp
- Lemon Juice – 1 tbsp
- Salt – as needed
- Oil + ghee or butter – 4 tbsp
- Biryani masalas( Bay leaf, Cinnamon, cardamom,star anise, Marati Mokku)
- Curd – 1 tbsp
- Ginger Garlic paste – 1 tsp
- Red chilli powder – 1 tsp
- Garam Masala – 1 tsp
- Lemon juice – 1 tsp
To cook Mutton :
Oil – 2 tbsp
Biryani masalas( Bay leaf, Cinnamon, cardamom,star anise, Marati Mokku)
Big onion – ¼ cup( finely chopped)
Tomato – 1 no( small sized)
Ginger Garlic paste – 1 tbsp
Mint leaves – few
Salt – 1 tsp
How to make Mutton biryani in pressure cooker:
- Wash Mutton thoroughly with enough water, then add a pinch of turmeric powder and mix well. Again rinse with water for two times.
- In a wide bowl, Mix the marination ingredients, blend together, add washed mutton pieces to it and coat well. Keep this in refrigerator for 30 mins to 1 hour.
- Meanwhile. Cut onions,tomatoes and set everything ready.
To pressure cook Mutton biryani:
- Heat a strong bottomed pan, add oil, Masala tempering(bayleaf, cinnamon and all),then add chopped onions, saute for 1 min till it turns transparent.
- Add ginger garlic paste, sauté till the raw smell evacuates.
- Add chopped tomato and mint leaves to it and stir until the tomato cooks well. Now add the marinated mutton. Stir for 2 mins in high flame.
- Transfer this to pressure cooker,Add a cup of hot water to it.
- Close the cooker with a lid and pressure cook for 4 whistles, then keep the flame low, cook for 15 mintes in low flame. Switch off after one whistle.
- After the pressure releases, separate the cooked mutton pieces from water and keep aside.
- Measure the mutton cooked water to use with rice. If the water is not sufficient, add hot water to it and keep aside.
- Wash and soak basmati rice in enough water for 20 minutes.
- Grease pressure cooker with butter or ghee ,heat it, then add oil + ghee to it. Add the garam seasoning, then add onions, stir well, then add ginger garlic paste, sauté for 1 minute.
- Add tomatoes,mint leaves and coriander leaves, cook till the tomatoes turn mushy. Add cooked mutton pieces,then add red chilli powder and garam masala.
- Mix well and add measured water, lemon juice and salt. After it starts boiling, drain basmati rice and add. Give a quick mix and close with cooker lid.
- Allow it for one whistle, then keep the flame low for 8 minutes, after that turn off the flame without any hisses.
- Let it sit for 15 minutes or until the pressure completely releases.
- Garnish with coriander leaves and serve with raita.
- To cook mutton will take time, adjust the cooking time and whistles depends on it. But make sure you are not mashing the meat.
- Do not drain the water from basmati rice until you add for biryani preparation. To sit the rice without water after soaking will cause the rice to break. This may spoil the long grain rice outcome.
- Add seasoning masalas at very low level, as I added two times, once during pressure cooking meat and biryani preparation. If you add more spices, the smell will dominate and the biryani will not taste good.
- I added hot water to meat, because if we add chilled water, the meat remains stiff and will not cook well.
- Use the water which used for cooking mutton to biryani. This will give wonderful taste to biryani.
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