A very easy, one pot mutton biriyani made in a pressure cooker…
Sometimes I feel that writing a blog these days is like talking to a wall – in literal sense. 😀 With the advent of videos and even quicker videos in all forms of social media, writing and recording recipes have taken a back seat. I can’t tell you how much of a discouragement it is for somebody like me and many of my blogger friends who have been writing down their recipes and keeping it patiently on the WWW after paying under their nose. Don’t doubt, it is money to keep a blog running. It isn’t cheap at all – to ensure that all our posts stays without crashing or getting lost. Of late, I have been toying with the idea of not blogging anymore and just let the blog be. Or maybe do posts only as and when I feel. But I know if I do that, I would never come back to the blog. Hence, working more on a push strategy than pull in this case…
Anyway, enough of ranting… I am always looking at easy recipes, that can be done without much effort. As much as I love to cook, most of the time, I just want to get it done. While trying to figure out whether I had a pressure cooker biriyani recipe, I realized I had only for chicken and not for mutton. Hence, the quest began… I am so glad that I did try making this recipe. First of all, it is quite easy with all ingredients in our cupboard. There are no extra efforts you need to do. Except for frying the onion for the topping – which you can even use store bought fried onions to make it easier, the whole process is in one pressure cooker. Don’t you like recipes like that? I just made it last weekend and out of excitement, I am posting the recipe without any delay… 😀
The first step is to marinate the mutton for some time, which can be done first and allowed to rest, while making the onion and tomato masala. Once you put the mutton to cook, you can soak the rice, so that it plumps up in time to cook. This also makes the cooking time reduced as well. I have used minimal oil in this recipe, but you can add more if you want. 😀 Do try it when you are not in a mood for something elaborate but still want a good meal for your afternoons. Even though some people may argue that biriyanis made in pressure cooker isn’t essentially a “biriyani”, but you can’t call it a pulao either because the spices used in a biriyani is all used in this recipe, with just the missing of the “dum” step. But I have always felt that it doesn’t matter much, since it is all going to be mixed up anyway. Hehe…
Somehow Fridays are always biriyani day, even though the pattern of the weekend shifted last year. I guess till I get back to work – I am really hoping something works out soon, InShaAllah… – that thought won’t go off my mind. 😀 I hope that if you do land up on this page courtesy of Google, you would try the recipe and share your feedback… 🙂 I paired it with garlic pickle, my favorite chammanthi and plain yogurt, but make some onion raita – the aunt I mentioned in that post is no longer with us SubhanAllah… 🙁 – if that is your thing.
Easy Pressure Cooker Mutton Biriyani
- 800-1000 gm mutton with bones cut into meduim peices
- 1/4 cup yogurt
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 3/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1/2 tsp Kashmiri chilli powder
- Salt to taste
- 1/4 cup coriander and mint leaves chopped mixed
- 1-2 tbsp oil
- Mixed whole spices of choice I used cardamom, cloves, star anise, cinnamon and bay leaf
- 1 tsp black peppercorn
- 2 large onions thinly sliced
- 3-4 green chillies
- 2 cloves garlic
- 2 tomatoes
- 3 cups basmati rice washed and soaked for 30 minutes
- 1 tbsp ghee
- 1 small onion thinly sliced
- 1/4 cup coriander leaves loosely packed
- 1/4 cup mint leaves loosely packed
- 1 tsp garam masala
- 1 tbsp rose water optional
- More ghee as needed
- First, combine all ingredients under "for marination" and set aside.
- In a large pressure cooker, heat the oil. Add the whole spices and saute for a minute. Saute the onions till translucent.
- Blend the tomatoes, garlic and green chillies together. Add into the wilted onions and cook till oil floats on the top.
- Add the meat along with its marination and give a good mix. Check for seasoning. Add around half a cup of water, preferably used to take off the extra marinade.
- Close the lid and pressure cook for two whistles on high and on low for around 15 minutes. Switch off and allow the pressure to go by itself.
- During this time, wash and soak the rice for at least 30 minutes. Drain and set aside.
- Heat the one tbsp ghee and fry the onions till browned. Set aside.
- Coarsely chop all the mint and coriander leaves.
- Open the pressure cooker and give a good mix. The mutton will be almost done. Switch on the flame, add in the drained rice. Make sure to adjust seasoning at this point, you will need a little more salt than usual.
- Pour water an inch above the level. Sprinkle the coriander and mint leaves, fried onion along with the ghee, garam masala and rose water if using. Top with more ghee if using.
- Close the lid and pressure cook for one whistle. Switch off and allow the pressure to go on its own.
- Open, give a light mix and enjoy hot with raita and chammanthi.