Mutton Biryani- Quick Recipe

This batch can serves three to four adults

Ingredients Required

  • Mutton thigh with bone  or stow – 1 lb. small pieces, cleaned.
  • Rice – 2 cups (160 ml measuring cup I used) soak with water for half an hour and then drain the water completely.
  • Onion – 1 medium
  • Curd – 3 tablespoon, whisk and keep aside
  • Tomato – 2 medium, diced.
  • Ginger and garlic paste – 2 tsp.
  • Cilantro – 1, medium bunch. Chop finely, separate 1 fistful of chopped cilantro for later use.
  • Mint leaves – ½ bunch, chop finely only leaves.

For Seasoning

  • Bay leaf –  2 small
  • Fennel seeds – 1 tsp, rather than use fennel powder ½ tsp. but preferably seeds.
  • Cinnamon stick – 2 medium.
  • Green cardamom – 2
  • Cloves– 6
  • Star anise – 1
  • Oil– 4 tablespoons
  • Ghee – optional.

Cooking Method

  1. Heat oil in the pressure cooker, season with whole garam masala spices.
  2. Second add the sliced onions and ginger garlic paste, saute until onion soft in a low heat. It will take 2 minutes and then add finely chopped cilantro and mint, fry till they shrink.
  3. Now add diced tomatoes, stir, add cleaned fresh mutton pieces and pour curd, mix well, pour 2 cups of water(320 ml) salt to taste.
  4. Cover let cook for either 3 whistles(high heat) and 5 minutes simmer OR 4 whistle in a medium heat.
  5. Once pressure subsides, open the lid, (immediate rinse the rubber gasket in cold water it helps to use for a long while).
  6. Now add rest of the rice, stir, sprinkle reaming cilantro, cover, again pressure cook for 1 whistle in a mediumheat. Don’t add water, mutton also oozes some water.
  7. After pressure down, transfer to other wide vessel and then mix gently using with wooden spatula or heat resistance spatula.
  8. Finally serve the moreish mutton biriyani with  salna.
Note - Before add rice check whether mutton soft (well cooked).
whenever making biryani always transfer to other wide bowl because sometime in a pressure cooker you have some burned rice at bottom.