Mutton Biryani Recipe (Pressure Cooker Biryani)

Ingredients

• 2 1/2 cup Basmati Rice
• 4 cups Water
• 3 tbsp Oil
• 1/4 cup Ghee
• 2 large Onion (peeled & sliced thinly)
• 2 large Tomatoes (chopped finely)
• 2 tbsp Ginger Garlic Paste
• 1/4 cup Mint Leaves (chopped finely)
• 1/4 cup Coriander Leaves (chopped finely)
• 1 tbsp Chilli Powder
• 2 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tbsp Garam Masala Powder
• 1 tsp Cumin Powder
• Salt to taste
• 400 grams Mutton
• 1 cup Plain Yogurt
• 2 tbsp Ginger Garlic Paste
• 3 tbsp Mint Leaves (chopped finely)
• 3 tbsp Coriander Leaves (chopped finely)
• 1 tbsp Chilli Powder
• 1 tbsp Coriander Powder
• 1 tsp Turmeric Powder
• 1 tbsp Garam Masala Powder
• 1 tsp Cumin Powder
• Salt to taste

Instructions

1. 1

   Pre-Preparation - Start by washing the basmati rice thoroughly and soaking it in clean water for 30 minutes. Meanwhile, marinate the mutton with curd, ginger-garlic paste, mint, coriander, and all the spice powders. This sits for at least 30 minutes (or more if I plan ahead). The longer it marinates, the more flavorful and tender the meat turns out.

2. 2

   Cooking the Mutton - Transfer the marinated mutton into a pressure cooker and cook it for around 10 whistles. Then reduce the heat and simmer it for another 15 minutes. This makes sure the mutton is cooked until tender and almost falling off the bone. Always wait for the steam to release naturally. It keeps the meat juicy and soft.

3. 3

   Making the Masala - In the same cooker or a separate kadai, heat oil and ghee, sauté sliced onions till golden brown, add ginger garlic paste, and fry it. Then add chopped tomatoes and cook until they turn soft and mushy. Mix in all the remaining spice powders and salt to form a rich masala paste. The smell at this stage is already enough to make everyone hungry!

4. 4

   Combining and Final Cooking - Now, add the cooked mutton along with its juices to this masala. Then, mix in the drained basmati rice, fresh mint, and coriander leaves. pour in 4 cups of water and bring the mixture to a boil. Once it starts bubbling, close the lid and cook it on low flame for 15-20 minutes. After switching off, let the biryani rest before fluffing it helps the flavors settle and the rice stay perfect.