How to make mutton biryani in cooker quickly.
Yummy succulent mutton cooked with rice in many different spices is a feast. It is made differently in each region and culture with many varieties to it.
This one is a simple and quick recipe to make mutton biryani at home in a pressure cooker and yet very tasty and delicious.
1 kg Mutton - big pieces for biriyani
1 kg jeera samba rice
Oil - 5 tbsp
Ghee - 2 tbsp + 2 tbsp
Cloves - 8-10 nos
Cinnamon - 3 inch
Cardamom - 5-6 nos
Bay leaf - 1 big
Onion - 4 big, thinly sliced
Green chillies - 8-10 slit
Ginger garlic paste - 2 tbsp Each
Pudina and coriander leaves - 2 handful
Tomatoes - 4-5 big finely chopped
Red chilli powder 4 tsp + 2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3 tbsp
Salt to taste
Curd - 4 tbsp
Lemon juice - 1 tbsp
Water as required
Method:
Firstly wash the mutton and add 1 tsp salt, 4 tsp chilli powder, and curd. Marinate and keep in fridge for 20 mins and then without adding wtaer pressure cook for one whistle.
Heat another big pressure cooker, add oil and dry spices (clove, cardamom, cinnamon, bay leaf).
Add onion and chilli, fry until the onion shrinks completely and turns brown.
Wash the rice and keep it aside without eater and keep some water for boiling on other stove.
add ginger garlic paste once onion is fried well and then fry the garlic/ginger paste nicely too, these two steps are important to get the biryani right.
Once you fried them nicely, the paste will be sticking at the bottom, add the leaves and scrape the both and fry well until. The leaves shrink.
Then add the powders and fry for 2 min and then add tomatoes and cook well until it turns mushy and oil separates.
Now add cooked mutton but keep the soup water aside.
Mix well and add rice. Measure 1.5 times the water and add to the cooker. Note that the soup has to be used first and then for remaining measurement use boiled water. Example if your rice is 4 cups... Use only 6 cups of water including the mutton boiled water.
Check the salt and spices, add if needed.
Close the lid and one whistle is enough. Switch off and leave for half an hour.
Once opened, add ghee and lemon juice and mix well. It's ready to serve with raitha and brinjal gravy or any other gravy
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