Homestyle Mutton biryani cooked in a pressure cooker.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Indian, madras, tamil nadu
Keyword: biryani, muttonbiryani
Servings: 4people
Author: Mullai Madavan
Ingredients
Ingredients for marination - Table 1
1/2kgMutton / Baby Goat meatwith bones (ideally about 400 grams for 2 cups rice)
1/4cupYogurt
1/2teaspoonTurmeric powder
1/2teaspoonGinger Garlic Paste
1/4teaspoonSaltkosher / kallu uppu
Ingredients for cooking - Table 2
2cupsBasmati rice
2cupsOnionssliced thinly
1cupTomato
2teaspoonGinger Garlic paste
6eachGreen Chillies slit open
1/4cup Coriander leaveschopped
1/4cupMint leaveschopped
1/2teaspoonTurmeric powder
1teaspoonRed Chilli Powder
2teaspoonsCoriander powder
2tablspoonsGhee
3tablespoonsOil
3each Bay leaf
5each Cloves
3small sticksCinnamon
4petalsBlack stone floweroptional
1eachStar anise
6eachBlack peppercorns
2eachCardamom
1tspCumin seeds
2teaspoonSaltkosher/ kallu uppu
3cupsWater
2tspLemon juiceoptional
Ingredients for Garnish - Table 3
1/4cupGhee
1/4cupCoriander leaves
1/8cupMint leaves
Instructions
Marinate mutton pieces with yogurt, turmeric, ginger garlic paste and little salt. Let this rest for at least 4 hours at room temperature or overnight refrigeration is also fine. Marinating is not a must but will tenderize the meat.
Take a pressure cooker pan, heat ghee and oil. Add whole garam masalas (Bay leaf, cloves, cinnamon, cardamom, black stone flower, star anise, few peppercorns and cumin seeds), let sizzle for few seconds. Add the green chili, chopped coriander and mint leaves, fry for few minutes to make them crispy.
Add onions and fry for 15 to 20 minutes over medium flame. Keep sauteing until it gets dry and loses all the water content.
When done, it should look crispy and brown. Add ginger garlic paste from Table-2 and saute for few minutes.
Now add the mutton pieces along with the juice, chopped tomatoes and fry for 5 minutes over medium flame. Tomatoes has to become tender and the meat should look slightly browned. Add turmeric, red chili powder and coriander powder along with salt. Fry for few more minutes.
Add the exact water measure given and close with the lid. Squeeze a little lemon juice to prevent the rice from sticking to each other) Pressure cook for 2 whistles and switch off. Give about 15 minutes for the steam to settle and then open the cooker.
Soak basmati rice for 10 minutes, wash and drain completely. Soaking time varies with the quality and brand of rice, if pressure cooking , soaking time should be very less. For rice cooker allow 15 to 20 minutes. Use the variety which you are most comfortable with.
Add rice to the gravy, close with the lid and cook upto 2 whistles((for quick version) and switch off. ( or 1 whistle over high flame and 10 minutes at low setting ) Immediately shift the cooker from the hot burner to a different place, this reduces too much browning on the bottom of the pan. Let the steam release completely. Allow 15 minutes and then open.
When done garnish with coriander and mint leaves. Sprinkle little orange color mixed in water (optional) and drizzle little ghee. Do not stir or mix, let it aerate for few minutes.
Transfer the content to a wide tray and gently spread to cool. Now add the remaining ghee, coriander and mint leaves. Mixing while its hot makes the rice break easily, so let it sit for 10 minutes and then gently mix.