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Photo of Mutton Biriyani in Pressure Cooker by Rathy V at BetterButter
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Mutton Biriyani in Pressure Cooker

Jan-28-2016
Rathy V
20 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Mutton Biriyani in Pressure Cooker RECIPE

This is the perfect mutton biriyani loved by all at our home. Just try this exact recipe at home and you will love it the most. You may be bit hesitant seeing the long procedure. But its definitely worth the effort. And once you master it, making it is just a breeze. Follow the recipe as such and its sure to be your favourite. Also on my blog rbplatters.blogspot.in

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Main Dish

Ingredients Serving: 3

  1. Marinating the mutton:
  2. Mutton - 300gms
  3. ginger garlic paste - 1teaspoon
  4. chilli powder - 2teaspoon
  5. Thick curd -1teaspoon
  6. turmeric Powder - a pinch
  7. salt - just as required for the mutton alone.
  8. Cooking the mutton:
  9. Small onion - peeled and chopped - 1/2cup packed
  10. tomato -1 chopped
  11. coriander leaves - 1 small bunch
  12. water - as required to cook mutton
  13. oil - 1 and 1/2 teaspoon
  14. For the biriyani masala paste:
  15. Green chilli - 8 ( I used long variety)
  16. Fennel seeds - 1 teaspoon
  17. cinnamon - 1 inch piece
  18. Green cardamom -1
  19. cloves - 2
  20. cashews - around 10
  21. ginger garlic paste - 1 teaspoon
  22. ghee - 1 teaspoon
  23. For preparing Briyani:
  24. Seeraga Samba rice - 1 and 1/2 cups
  25. Big onion - 1 sliced
  26. mint leaves - 1 fistful
  27. coriander leaves - 1 fistful
  28. salt - as needed
  29. Garam masala - 1/4 tsp
  30. lemon juice - just a little squeeze
  31. Water - Mutton cooked water + coconut milk --2.5 cups for 1.5 cups rice.
  32. To temper:
  33. ghee + Refined oil - 1tsp + 2tsp
  34. cinnamon - little piece
  35. clove -1
  36. Bay leaf -1
  37. Star anise -1
  38. Fennel seeds - 1/2 teaspoon

Instructions

  1. Clean and wash mutton pieces well. Marinate them with the items given under "Marinating the mutton" section for 15 minutes.
  2. Wash rice and soak it water and set aside. Peel the small onions and chop them, Chop tomato.
  3. Once mutton is marinated, heat cooker with oil, add small onion, saute for a minute. Add tomato, coriander leaves and saute for a minute, Add the marinated mutton, water and close the cooker.
  4. Simmer it after 1 whistle till the mutton is 3/4 cooked(about 7 mins). Dont let it cook completely. In the forthcoming processes, mutton will be cooked further. So see that it is 3/4 cooked but not less than that also.
  5. While the mutton is cooking, lets prepare the biriyani paste. Roast the ingredients under "For the biriyani masala paste" section except the ginger garlic paste with 1tsp ghee just for a minute. Let it cool
  6. In a small mixie jar, add the roasted items with ginger garlic paste and little to water to grind to smooth paste.
  7. Extract coconut milk and set aside. Slice the onion and keep ready mint and coriander leaves.
  8. Once the mutton is 3/4 cooked, drain the mutton cooked water and keep aside. You need the mutton cooked water (stock). Do not discard it.
  9. Measure the mutton cooked stock (I got 1 and 1/2 cups) and coconut milk to 2.5 cups. If needed add extra plain water to make 2.5 cups. Keep aside in a vessel. Set the mutton aside.
  10. In a cooker, add the items under "To temper". Add the sliced big onion and saute till lightly browned.
  11. Add the mint and coriander leaves and saute. Add the ground biriyani masala paste. Add 1 or 2 tsp of water and mix well and simmer the flame for five minutes. Stir occasionally. This is for the raw smell to leave.
  12. Add the cooked mutton and mix well. Simmer for five minutes. Stir occasionally so that the mutton does not stick to the bottom. Add the garam masala and mix.
  13. Add the mutton cooked water and coconut milk (Both jointly consituting 2.5 cups) which you have set aside in a vessel. Mix well. Add required salt and mix well(remember there is salt in mutton as well. Adjust according to that).
  14. Drain the water completely from the soaked rice, and add it to the cooker. Mix well. Close the cooker without weight. Once steam starts coming add the weight and immediately simmer the flame.
  15. Simmer for ten mins. Switch off and let the pressure release by itself. Open the cooker , squeeze a bit of lemon and mix lightly. Serve hot with raita and egg!.

Reviews (3)  

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suparna sil
Dec-18-2016
suparna sil   Dec-18-2016

What r fennel seeds?

Usha Shetty
Dec-07-2016
Usha Shetty   Dec-07-2016

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