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Sunday, 15 January 2017

Pressure Cooker Mutton Biriyani


2 cups basmati rice
1/2 kg mutton, cut into pieces
2 onions / 1 1/2 cup onion, chopped
2 green chillies, slit
1 tbsp ginger-garlic paste
1 tomato, chopped
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
2 cloves
1 bay leaf
4 cloves
1 cinnamon stick
1/4 tsp fennel seeds
salt to taste
1 tbsp ghee
1 1/2 tbsp oil

For marinating mutton:

3/4 tsp chilli powder
1/4 tsp turmeric powder
2 tsp ginger-garlic paste
1/2 tsp garam masala
1 tbsp yoghurt
1 tsp lemon juice
salt to taste

  1. Wash and soak rice in water for 20 minutes. Drain the water and keep it aside.
  2. Clean the mutton pieces and marinate it with 3/4 tsp chilli powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1/2 tsp garam masala, 1 tbsp yoghurt, 1 tsp lemon juice and salt and keep it aside for 30 minutes.
  3. Heat 1 1/2 tbsp oil in a pressure cooker at medium flame and add cloves, cardamoms, fennel seeds, cinnamon and bay leaf and stir well.
  4. Add chopped onions, green chillies and little salt and saute well till transparent.
  5. Add ginger-garlic paste and saute until onion starts changing colour.
  6. Add turmeric powder, chilli powder, coriander powder and garam masala and stir for about 30 seconds at medium-low flame.
  7. Add chopped tomato to this and saute for 2 minutes.
  8. Then add marinated mutton and mix well for 5 minutes. Add 1/2 cup water, 1/4 cup chopped mint leaves and 1/4 cup chopped coriander leaves and mix well.
  9. Close with the lid and pressure cook till mutton get cooked. Switch off the flame.
  10. In the meantime, heat 1 tbsp ghee in a deep pan at medium flame and fry the drained basmati rice for about 3-4 minutes and keep it aside.
  11. Once the pressure releases, open the cooker and transfer the mutton pieces into a bowl using a slotted spoon.
  12. Then measure the stock inside the cooker and add remaining quantity of hot water to make 3 cups and salt and bring to a boil ( you need total 3 cups of water, to cook 2 cups of basmati rice,).
  13. Add cooked mutton pieces, fried basmati rice, 1/4 cup chopped mint leaves and coriander leaves.
  14. Close with a lid and pressure cook for 1 whistle and switch off the flame. Keep it aside for 10-15 minutes.
  15. Open the lid and fluff rice with a fork and transfer to a serving bowl and serve with raita, pickle...
Recipe adapted from here...

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