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Easy Pressure Cooker Mutton Biriyani

An easy one pot biriyani with mutton, made in a pressure cooker...
Course Biriyani
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Author Rafeeda AR

Ingredients

FOR MARINATION

  • 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

FOR MASALA

  • 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

FOR REST

  • 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

Instructions

  • 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.

Notes

Try to use mutton that is young meat. They cook faster and is way more tastier. 
For adding water to cook the rice, it all depends upon the stock in the masala. Once you add the rice, add water that is enough to cook the rice. You can do the finger test by dipping to touch the top of the rice and pour water till it is half to 3/4 of your finger.