Easy Mutton Biryani In Pressure Cooker Recipe
The other day someone forwarded a clip from the biryani comedy by standup comedian Mr. Praveen kumar. The way he explained was like literally mouth watering..."I have to make biryani this sunday and yes I made it...Thanks to Evam". Biryani is my all time favorite dish yet very time consuming. So the best way is to prepare it in pressure cooker. During my initial days of cooking I was not confident enough to prepare using cooker, but after so many trial and errors, these days I have expertised it. The quality of the rice is also very important to get a fluffy biryani, so make sure you buy a good one. There are so many varieties of biryani available across India and each variety has its unique taste and flavour. Today I am gonna share with you a very easy method to prepare Biryani which is usually prepared in Muslim community marriages. Learn how to make this Mutton biryani using pressure cooker with easy stepwise pics.
- 1.5 cup Basmati Rice
- 1 kg Mutton cut into medium pieces
- 2 Onions
- 1 Tomato
- 1 handful Mint leaves
- 1 handful Coriander leaves
- 1 Bay leaf
- 1 tbsp Ginger garlic paste
- 1 piece Cinnamon
- 4 Cloves
- 2 Elaichi
- 4 Stone flowers
- 1 Star anise
- 1 Mace
- 2 tbsp Ghee
- 2 tbsp Oil
- Rock salt
- 1 cup Milk
- 4 Green chillies
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 tsp Chilly powder
Wash rice and strain the water. Let it rest for 30 mins.
Clean the meat and add coriander powder, chilli powder turmeric powder and salt. Mix well. Add 1/2 cup of water and cook for upto 7 whistles.
Meanwhile cut all the veggies and keep it ready.
Once the pressure is down open the lid. Remove the stock separately from the mutton pieces (It was exactly 1 cup).
In the same cooker heat oil and 1 tbsp of ghee. Add bay leaf, cinnamon, cardamon, cloves, elaichi, mace, star anise and stone flower. Saute for 2 mins. Add onions and little salt. Saute till the onions are golden brown.
Now add ginger garlic paste and cook till the raw smell goes.
Add tomatoes and chillies and cook till tomatoes are soft.
Add mint and coriander leaves. Mix well.
Add the cooked mutton and saute it for 2 mins. Add the soaked rice and combine well.
Add the mutton stock 1cup + 1 cup of milk (or water or coconut milk). Add sufficient salt and mix together.
Cover and cook in medium- high flame for 2 whistles. Switch off and wait for the pressure to come down. Once the pressure is down open the lid and add remaining ghee. Mix everything gently. See how fluffy the rice is.
Serve this tasty mutton biryani with your favourite salad or raita.
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