Mutton biryani is a delicious and fragrant dish, but you have to spend quite some time cooking it on the stove. This recipe shows you how to make it in a pressure cooker instead. It’s easy and quick!
- Mutton: 1kg
- Rice: 1 cup
- Cinnamon sticks: 3 pieces of 8–10 inches long each (or broken into small pieces)
- Cardamom pods: 5–6 no of green cardamoms and 4–5 nos of black cardamoms (remove seeds from the pods)
- Cloves: 6–8 nos.
- Fennel seeds powder: 1/2 teaspoon.
- Bay leaves two no.
For cooking mutton biryani in a cooker, use 700ml water for every 1 kg mutton; use 500ml water for 1kg mutton if you are cooking in a pressure cooker.
- Heat the ghee in the pressure cooker. Add all the ingredients except rice and close the lid of your pressure cooker. Turn on high heat. When steam starts coming out, lower heat to medium or low flame and cook for 10 minutes or until mutton is done. Do not open the lid of the pot while cooking, as it takes some time for steam to release itself fully after you turn off the stove/gas burner
- Transfer meat to a plate once cooked thoroughly, leaving any excess liquid inside the pot (do not drain it). Add rice and mix well with meat drippings before covering again with a lid and switching on the medium flame setting for 5 minutes (or until rice grains become tender).
- Open lid; stir gently without breaking up rice grains so that they get evenly coated with gravy/liquid on top; cover again and cook on medium flame until steam starts coming out from gaps between lid & pot.
Step 1: Marinating the mutton
To begin, you must marinate the mutton for at least 30 minutes. You can do this by mixing yogurt, ginger garlic paste, red chili powder and garam masala with the meat. After this is done, you need to let it rest in the fridge overnight to absorb all of its flavors.
Step 2: Making the mutton masala
Now we will make the mutton masala.
Take a pressure cooker and add some oil to it. Heat it until hot, then add bay leaf, cloves and cardamom pods to it. After that, add chopped onions to it and sauté them for a few minutes on medium heat until they turn golden brown in color.
Add ginger-garlic paste and sauté for another minute or so till you get a nice aroma of ginger-garlic paste. Add washed mutton pieces, salt (1/2 tsp), and red chili powder (1 tsp). Mix well until all pieces are coated nicely with masala mixture added above them.
Let this entire mixture cook on high flame until water evaporates completely, or meat starts getting cooked soft inside due to its own juices. Which is around 10 minutes approximately depending on the size of meat pieces used in making biryani recipes like this one here today which were small-sized chunks.
So they took less time than usual, standing at around 8 minutes total cooking time before switching off heat source altogether because there’s no more liquid left inside anymore after initial water evaporation takes place during the first 5 minutes from start.
When we first started cooking everything together as described above but if you’re using larger chunks then expect longer cooking time than average since larger chunks means more surface area exposed versus smaller chunked versions where less surface area gets exposed overall which means faster absorption rate into the surrounding environment.
Step 3: Cooking the rice and assemble the biryani
While the rice is cooking, you can get on with your other dishes. Take a skillet and heat ghee in it. Add the fried onions and saute for about 2 minutes or until they are golden brown. Now add mint and coriander leaves and mix well. Keep aside to be used later in step 4.
Now take another pan and heat ghee in it again. Add cloves, black peppercorn powder, and bay leaf powder, and fry for a few seconds until aromatic (do not burn). Then add the chopped ginger-garlic paste along with chili powder – cook for a minute or two till the raw smell goes away – now add mutton pieces and cook until all sides are done nicely (but not burnt) – keep aside to be used later in step 5
Take another pan – heat ghee again – add cinnamon stick (if using), dry red chili (if using), cardamom pods, cloves, mace/jaiphal powder & saute till fragrant Then add tomato puree/ketchup & cook till oil separates from masala.
Before adding any liquid check if there is enough water left over after boiling mutton pieces – otherwise add some more hot water Now add cooked rice & mix well so that each grain absorbs the maximum amount of gravy In another small pan take little ghee & fry raisins separately then grind them along some fresh coconut into a fine paste
We love mutton biryani in a pressure cooker.
Biryani is a dish that is so versatile and can be made in any way you like. It is a rice-based dish that can be cooked with mutton, chicken or vegetables. I love mutton biryani in a pressure cooker because it gives me the perfect balance of flavors, spices and textures to enjoy the best meal ever. My family and friends love this recipe too!
It is easy to make mutton biryani in a pressure cooker. You just need some time and patience. The aromatic aroma of the biryani makes it worth trying at least once in your life.