Mutton Biriyani (Pressure Cooker Method)

Spicy Mutton Biriyani in Pressure Cooker..One of the quickest Biriyani recipes with minimal ingredients..Very yummilicious and you need just 20 minutes to cook this biriyani, excluding the marination time..Usually I make layered biriyani with mutton..Tried this recipe on one of the lazy Sundays a few months back with my choice of ingredients, without following any recipe..The result was a super hit, and everyone at family jus loved it..So I noted down my measurements, and made it again this Sunday too..Again it was so yummy and I thought it's a must to post it in the blog..So try this biriyani and let me know ur feedbacks frnz..

RECIPE:

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Preparation Time: 10 mins

Marination Time: Min 1 hr to max overnight

Cooking Time: <20 mins

Serves: 4 persons

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INGREDIENTS: [1 cup=240 ml]

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Jeeraka Samba Rice - 2 cups

Onion - 1.5

Tomato - 1.5

Green chilli - 2 big

Ginger garlic paste - 1.5 tbsp

Cardamom - 5

Cloves - 5

Cinnamon stick - 3 thin

Pandan leaves(ரம்பை இலை) - 1 long(19-20 medium pieces)

Garam masala - 1/2 tsp

Lemon - 3/4

Coconut oil - 2 tbsp

Ghee - 1 tsp

Salt - as req.

Water - 1/2 cup+ 2 2/3cups

To marinate:

Mutton - 1/2 kg

Curd - 100 to 150 g

Red chilli powder - 2 tsp

Turmeric powder - 1/2 tsp

Coriander powder - 3/4 tsp

Saunf powder - 1.5 tsp

Ginger garlic paste - 3 tsp

Garam masala - 1 tsp

METHOD:

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1. Marinate the 'to marinate' ingredients for minimum 1 hr to maximum overnight. Next, pressure cook the marination ingredients for 5 whistles with little salt, and just 1/2 cup of water, since the marination already releases water. Once the pressure is released, remove the whistle, and separate the mutton pieces and the stock water. I got 1 1/3 cup of stock water. Set both of them aside.

Marinate for minimum 1 hr

Add salt and water

Pressure Cooked

Separate stock and mutton pieces

2. Now, in the same pressure cooker, pour oil, temper with crushed cardamom, cloves, cinnamon stick, followed by Pandan leaves.

Temper with whole spices

Pandan leaves

3. Next, add onion, and saute well translucent. Add green chilli, and ginger garlic paste one by one and saute well till the raw smell goes. Now, add the tomato and saute till mushy.

Onion

Green chilli

Ginger garlic paste

Tomato

4. Now it's time to add the cooked Mutton pieces. Add the 1 1/3 cup stock water,  and 2 2/3 cups of water(stock+water should be 4 cups altogether, thus double the quantity of rice), and mix very well. Add garam masala, lemon juice, little more salt, followed by ghee.

Add the cooked mutton pieces

Adjusted water

Garam masala

Lemon juice

Salt

Ghee

5. Finally add the cleaned rice, and mix well. Pressure cook for 3 whistles and switch off the stove. Open the lid after the pressure is released, gently stir with a spatula, and transfer to a plate. That's it!!

Cleaned rice

Mix very well and close the lid

Pressure cooked

Your Yummilicious Spicy Mutton Biriyani is ready to be served!! Njjoy!!

NOTE:

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1. Use homemade sour curd from desi cows milk if available,  for even better results. If you are using it, 1/4 cup is enough. Last time I used it, and it gave an excellent taste and aroma than the store bought curd.

2. This masala is perfect according to our taste. You can adjust the spiciness as per your taste.

3. Pandan leaves give an extraordinary flavour for the biriyani. So don't skip it.