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Cooker Mutton Biryani By AYUSHI MESHRAM

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AYUSHI MESHRAM
This recipe was a huge hit in my family due to its complex flavours, although made with simple ingredients.

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ServesNo

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Cooking Time30 Minutes

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Meal TypeMAIN COURSE

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INGREDIENTS

  • FOR COOKING MUTTON
  • 250 grams Mutton with bone
  • 1 teaspoon salt
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • FOR THE BIRYANI
  • 1 cup basmati rice (250 ml)
  • 2 tablespoon peanut oil
  • 1 stick cinnamon
  • 2 cardamom
  • 2 cloves 4 Black Pepper
  • 1 medium onion, sliced
  • 1 medium tomatoes, chopped
  • 8 cloves garlic
  • 1 inch piece ginger
  • 3 green chillies, slit
  • 1/4 cup plain yogurt
  • 10 mint leaves, coarsely chopped
  • 5 sprigs coriander leaves, coarsely chopped
  • Juice of half a lemon
  • orange colour optional

PREPARATION

  1. 1

    Soak the rice in water before starting to cook. Set aside. Take a pressure cooker and add in the mutton pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside.

  2. 2

    Heat Oil in a pressure pan and add in the spices. Cinnamon, Cloves, Black Pepper and Cardamom. Add in the onions and saute until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top. Drain the rice and add it to the pan. Add in the mutton pieces. Add in the coriander leaves, mint leaves and juice of a lemon. Add in the water and the mutton liquid (1.5 cups in totaClose the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Mutton Biryani hot.