Mutton Biriyani | Pressure Cooker method

We are Biriyani lovers in the house and it is a must have item for any special occasion. My go to recipe is usually my mom's chicken biriyani but every now and then we love to try new kinds as well. Manish wanted Mutton Biriyani for his special birthday and so that's what we had.

My brother-in-law once shared a FB recipe post from HomeCooking for this Pressure cooker Mutton biriyani and it looked very easy, so I gave it a try and I have to say, it came out great. I have made this recipe about 3-4 times now and it always turns out great. I love to make it spicy and the kids don't seem to mind. They love any Biriyani that I make. 

Just see how beautiful each grain of rice looks and those beautiful mutton pieces, that just melts in the mouth. Cooking in the pressure cooker is a breeze and the rice is mixed in with the gravy so it gets beautifully flavored and plumped up with all that masala.

I should try Shrimp Biriyani next...any excuse is a good excuse to have some biriyani...Lol!

Serve Mutton Biriyani with Raita, Pappad and some tangy pickle. I made my raita with plain Yogurt mixed together with chopped onions, green chilies, carrots, cucumber, corriander leaves, salt and pepper. 
This pressure cooker recipe always turns out perfect for me so do give it a try. 

Mutton Biriyani in Pressure Cooker

Serves 4

You’ll Need

To marinate

3 lbs Mutton

1 teaspoon Turmeric powder

2 teaspoons Red Chilli powder

Salt to taste

For Masala paste

1 large Onion

6 Garlic cloves

2” piece Ginger

3 Green Chillies

6 pieces dry Red chilli

1 Tablespoon Grated Coconut

½ cup Mint Leaves

½ cup Coriander leaves

1 teaspoon Coriander powder

Little water

For Pressure Cooking

5 Litre Pressure Cooker

2 Tablespoons Ghee or Butter

1 Tablespoon Oil

Whole Spices : 2 Cinnamon sticks, 3 Cardamom pods, 5 Cloves, 5 whole Black pepper, 1 Star Anise, 2 Bay Leaves

4 Onions (thinly sliced)

3 Tomatoes (chopped)

3 cups Diluted Coconut Milk

3 cups Basmati Rice (soaked in water for 30mins)

1 cup Coriander Leaves (chopped)

1 cup Mint Leaves (chopped)

Directions:

Marinate the Mutton pieces

In a bowl add the mutton pieces and the spices and marinate it for 30minutes.

Soak the rice

Measure and wash 3 cups of Basmati Rice in a bowl . Allow it to soak for atleast 30 minutes before cooking.

Make Masala paste

Add all the ingredients under Masala paste in a grinder and grind it to a fine paste using little water if needed.

Pressure cooking the Biriyani

1. Heat 2 Tablespoons of Ghee/Butter and 1 Tablespoon of Oil in the Pressure cooker.

2. Add all the whole spices and give it a sauté.

3. Add the sliced onions and sauté until the onions caramelize and turn golden brown.

4. Add the chopped tomatoes and the ground masala paste and sauté everything until the tomatoes soften.

5. Add the marinated Mutton pieces and mix it with the Onion masala.

6. Add 3 cups of Diluted Coconut Milk, 1 cup each of chopped Coriander and Mint Leaves and stir everything.

7. Season with enough salt, cover with lid, place the whistle and pressure cook for 6-7 whistles or until the mutton is cooked.

8. Once the cooker cools down, open the pressure cooker, make sure mutton pieces are cooked, season again if needed and then add the soaked Basmati rice and mix gently.

9. Cover with pressure cooker lid and wait for steam to come out (water starts coming off the whistle spout) and then place the whistle and cook for 7 mins. (no need for the whistle to blow)

10. Turn off the heat and let the cooker rest for about 5 mins before opening it.

Notes:

1. For Diluted Coconut Milk: I used 1 14oz can of coconut milk, which is about 2 ½ cups coconut milk, so I added 2 ½ cups Coconut milk + ½ cup water for the liquid. 

2. Wait for pressure cooker to cool down always before trying to open it after cooking. Or run cold water over the cooker with the whistle on it until the pressure comes down and then attempt opening the lid. Else it can be very dangerous!

3. The recipe can be easily modified based on your need. Just make sure the cups of rice = cups of diluted coconut milk and adjust the mutton quantity and spices accordingly. (I have made with 4 cups of rice and 4 cups of diluted coconut milk)

4. If you do not want to use Coconut Milk, feel free to use Water. 


Recipe Source: HomeCooking

Here are some other Biriyani recipes that I have on the blog which are just as good, click on the recipe title to get to the recipe:

Chicken Biriyani


Fish Biriyani


Lauki Biriyani (veg option)



Other recipe with Mutton:
Kerala style Mutton Roast


-Manju