Mutton Biriyani Recipe | Pressure Cooker Mutton Biriyani | The Indus Valley | Healthy Cooking

Mutton Biryani Recipe

Mutton Marination:

To marinate mutton, add below mentioned ingredients in a bowl

• Biryani cut Mutton - 500gms 
• Ginger garlic paste - 4 tbsp 
• Turmeric powder- 1 tsp
• Kashmiri chilli powder- 2 tbsp 
• Coriander powder- 1 tbsp 
• Biryani masala - 1 tbsp 
• Salt to taste
• Slit green chilli - 2 
• Coriander leaf - Handful 
• Mint leaf - Handful 
• Beaten curd - 1/2 Cup 
• Lemon Juice - 1/2 of lemon 
• Birista - 1/2 Cup

Mix all ingredients well and let it marinate for atleast 6 hrs or overnight.

Rice preparation:

1. Take 2 cups of long grain basmati rice and wash it thoroughly

2. Soak the basmati rice for 30mins

3. Boil water in a container

4. Add below ingredients in boiling water:

• Shahi jeera - 1 tsp
• Cloves - 10 
• Green chilli- 2 
• Star anise - 1 
• Bay leaf - 1 
• Salt to taste 
• Lemon juice - 1/2 lemon

5. Cover and allow water to boil with all added spices

6. Add soaked basmati rice , stir it and let it cook

7. Once the rice are 80-90%cooked, strain the rice

8. Spread the rice on a flat plate and cook it immediately to avoid further cooking of rice

Biryani layering :

1. Layer bottom of Saucepot with mutton pieces and gravy masala ( keep some masala for end)
2. Layer rice above mutton, layer the rice freely and don’t press it
3. Spread handful amount of birista
4. Pour 2 tbsp of ghee in circular motion
5. Spread handful of finely chopped coriander and mint leaf
6. Sprinkle 1 tbsp of Biryani masala
7. Pour 1/2 cup of saffron milk in circular motion
8. Pour the mutton gravy all over
9. Close the lid
10. Keep a heavy object or heavy mortal on the lid to ensure proper cooking
11. Keep the Saucepot on a tawa which is placed on the stove
12. Switch on the flame
13. Cook the Biryani in high flame for 1st 5 mins
14. Then cook in low flame for next 15 mins
15. Don’t open the lid immediately
16. Allow it to rest for atleast 30mins
17. Open the lid and mix the Biryani a little
18. Serve hot on serving plate with some raita and Salna