Easy mutton biryani recipe in pressure cooker. Though mutton dum biryani is one of the most loved by biryani lovers, it is indeed a bit time consuming task which has to be prepared very carefully. I had some readers requests for this easy mutton biryani in pressure cooker recipe, so sharing it here.
If you love dum cooked biriyani, then you may check this hyderabadi pakki dum biryani and this kacchi hyderabadi dum biryani. Most restaurants serve mutton biryani that is not dum cooked. They usually cook rice and meat together or sometimes the gravy is kept separate and biryani rice separate. They just mix and layer the gravy and biryani rice as and when they get orders. This is an exact replica of what we get in most South Indian good restaurants. Mutton is cooked to soft first and then rice is cooked with the meat.
Here are the tips to make the best mutton biryani
1. Always choose tender meat.
2. Make sure you marinate with yogurt and oil to tenderize the meat.
3. Always cook mutton only on low flame.
4. Overcooking can make the mutton hard, so cook just as needed.
5. Please note that the water to use for this biryani can vary depending on the mutton. I have included clear instructions, do follow that.
Easy mutton biryani in pressure cooker
- 2 cup of aged basmathi rice (soaked for 20 mins)
- 2½ to 3 cups water
- ¾ cup onions sliced thinly
- 2 to 4 green chilies
- ½ cup of tomatoes (optional)
- salt to taste
- 1 tsp.garam masala
- ¼ cup of mint leaves / pudina
- ¼ cup of coriander leaves
- 3 tbsp. Oil (do not reduce)
- 1 bay leaves/ tej patta
- ½ small nutmeg (optional)
- 1 strands of mace / javitri
- ¾ tsp shahi jeera / black cumin
- 6 green cardamoms / choti elaichi
- 1 black cardamom / badi elaichi
- 1 star anise / chakra phool
- Few pepper corn (optional)
- 2 inch cinnamon stick / dalchini
- 6 cloves/ laung
- ½ kg of tender lamb mutton (cut to a size of your choice)
- ¾ tsp red chili powder
- 1 tsp garam masala powder or biryani masala as needed
- 1 ½ tbsp. ginger garlic paste
- ¼ tsp turmeric powder
- 1 cup fresh yogurt (do not use a sour one, can make your rice very sour as we are using tomatoes too)
- 1 tbsp.oil (oil helps to make the mutton soft)
- Salt little
- Wash rice and soak for 20 minutes. Drain it completely to a colander and set aside.
- Wash mutton and drain water thoroughly. Marinate with marination ingredients and set aside for at least an hour. Overnight is best.
- Heat a pressure cooker or a heavy bottom pot with oil, add the dry spices, sauté till they begin to sizzle.
- Add onions, green chilies and fry till they turn brown.
- Skip this step if you do not like tomatoes. Add tomatoes, sprinkle salt just enough for the tomatoes to cook easily. Cook till the tomatoes turn fully mushy and the raw smell goes off.
- Add half of the coriander and mint leaves, sauté for a min.
- Add the marinated mutton pieces, mix well and saute for 2 to 3 minutes. Cook covered on a low flame till the mutton turns soft and tender or cook for 3 to 4 whistles in a pressure cooker. Switch off the stove. If cooking in the pan without pressure cooker, stir occasionally to prevent burning. When the pressure goes off, remove the lid. You will be left with a thick gravy. How thick depends on your mutton. If you are left with lot of watery gravy, then evaporate it by cooking for some time.
- Add mint, coriander leaves and garam masala. Saute till the good smell of mint and masala comes out. Pour 2.5 cups water, bring to a boil. add rice. Adjust salt and cook on a medium flame till almost all the water is evaporated.
- Cook till the rice is al dente or fully done. If the rice is under cooked and there is not enough moisture, you can sprinkle some warm water. If needed you can use up the left over half cup water as well. Make sure you add wam or hot water. When the rice is cooked al dente, cover the cooker with a pressure cooker lid. Cook on a very low heat for 5 to 7 minutes. Off before the cooker whistles. When the pressure goes down, open the lid and fluff up the rice.
- Serve easy mutton biryani with onion raita