Sunday, June 22, 2014

Mutton Biryani 2 - Pressure Cooker method

Biryani is one of those things that was never a regular thing while growing up. For a special occasion perhaps but not as often as I make them. The reason I like biryanis is because it is quick, easy and a tasty meal is ready in just about half an hour.

Everybody at home enjoys it a lot and the next day it tastes even better and is perfect for the lunch box. I do not pack non-veg items for the kids if it is cooked the previous day whereas it is perfect for the adults who have microwaves in their office kitchen.

While chicken biryanis are good and I make them often enough, the best of biryanis is a goat biryani. Nothing can beat the taste of a well made goat biryani.I usually cook the mutton first and then saute the onions and everything else and add the rice in and cook like this recipe for Mutton Biryani. I usually follow this method during winter time as the water that the mutton is cooked in perfect for a soup and that is another favorite in the house.

This method on the other hand starts off with sauteing the biryani ingredients and the mutton is cooked in the sauce and the rice is added to the gravy. You can watch this episode of Samayal Dharbar for Dhamu's Mutton Biryani which uses this method.

Any non-veg biryani must have onion pachadi on the side. Do not serve with any other kind.

Mince the ginger and garlic in a food processor. Soak the rice.
Heat oil in a pressure cooker, add in the whole spices, saute for a minute and add in the onions and green chilies and saute till the onions are translucent.
Add the minced garlic and ginger and saute for a couple of minutes. Add in the tomatoes and cook till it gets mushy.
Add in the mint and coriander leaves and let them get wilted. Add the chili and coriander powder.
Add the mutton pieces, mix it into the tomato mixture, saute for a minutes and then add 1 cup of water.
Close the pressure cooker, put the weight on and let it cook for 6 whistles.Let it cool. Once cool open the lid and add the rice.
Whisk the yogurt and add water to it so it makes about 2 cups of water total. (1 cup was already added while cooking the mutton).
Let the water come to a boil, reduce the heat to medium and let it cook till most of the water is absorbed.
Close the lid (with the weight on) reduce the heat to just below medium and cook for 8 minutes. Let rest for 20 minutes, open the lid fluff up the rice and serve with onion pachadi.

Mutton Biryani - Pressure Cooked Method
Preparation Time:20 minutes
Cooking Time:30 minutes
Serves : 4-6
  1. 1 1/2 lb (1 kg) mutton
  2. 3 cups of Basmati Rice (washed and soaked for 20 minutes)
  3. 3 cups of water (Basmati requires 1 1/2 cups of water for a cup of rice, if soaked only 1 cup of water is required)
  4. 2 cups of thinly lengthwise sliced red onions
  5. 8 garlic cloves + 2 inches of ginger - minced
  6. 8 green chilies sliced
  7. 2 tomatoes (about 3/4 cup) diced fine
  8. 1 cup packed mint leaves (the more the better) chopped
  9. 1/2 - 1 cup coriander leaves chopped
  10. 1 cup of yogurt whisked
  11. 1/2 tbsp coriander powder
  12. 1/2 tbsp chili powder
  13. Whole Spices: cloves 6, cinnamon 1 inch piece -2 , marathi moggu -2, star anise -1
  14. salt to taste
  15. 1/2 tbsp oil

  1. Wash the mutton with turmeric and set it aside.
  2. In a pressure cooker heat oil and when hot add the whole spices and let it heat and infuse the perfume to the oil for 1/2 minute.
  3. Add the sliced onions and slit green chilies and let it saute till the onions are translucent (3-4 minutes).
  4. Add in the minced ginger and garlic and saute till the garlic is cooked. Take care not to burn the garlic, lower the heat if required.
  5. Add in the tomatoes and let it cook for about 3-4 minutes till it gets mushy.
  6. Add in the chili and coriander powders and give a good mix.
  7. Add in the mutton pieces and give a good mix. Add in 1 cup of water, close the lid, place the weight and let it cook. I usually let it go for 6 whistles in medium heat which ensures that the mutton is cooked. The mutton does not cook much after the rice is added. So the meat has to be fully cooked here.
  8. Once the cooker cools and lid is opened, add in the rice and mix it into the rice and lower the heat till the water is added.
  9. Whisk in the yogurt and add just enough water to make it 2 cups of water (see Note:), add into the rice, check for salt and let it come to a boil.
  10. Reduce the heat and let cook for about 4-5 minutes till most of the water is absorbed.
  11. Close the lid, insert the weight and in heat that is a notch low than medium cook for 6-8 minutes. The upper limit if there is more water remaining. Turn off the heat and let it sit till it cool enough to open.
  12. Once cool open the lid and fluff.
  13. Note:
  14. Though I added the tomatoes first, generally it is better to add the coriander and mint leaves and saute till they wilt and then add the tomatoes.
  15. 3 cup of Basmati normally requires 4.5 cups of water. Basmati rice generally requires 1 1/2 cups of water. But if the rice is soaked just 1 cup of water is sufficient. So for 3 cups of rice just 3 cups of water is required.
  16. Onion pachadi is a must for mutton biryani. Do not skip making it.
Like what you are reading? Subscribe!

No comments:

Post a Comment

Thanks for stopping by. Appreciate you taking the time.
Comments embedded with links, spam and in poor taste will not be published.