Pressure cooker mutton biryani. This is a quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious.
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Mutton Biryani Recipe | How to cook Mutton Biryani in Pressure Cooker. No introduction needed for this classic Mutton Biryani, though the authentic Mutton dum biryani version is prepared traditionally ,sometime in prefer to cook this quick one pot version of Mutton Biryani ,it is always a boon and saves time and delicious. Now lets see how to prepare Mutton Biryani in pressure cooker.
Ingredients
Whole Spices - We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.
Onion & Tomato - As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.
Mint & Coriander Leaves - We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.
Spice Powders - We just use simple and basic spice powders. I am using Red Chili powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.
Liquid - I am using plain water along with mutton broth to cook the biryani, However, You may also use Mutton broth or even coconut Milk. Both are extremely flavorful.
Mutton - Use tender and fresh mutton chunks. Always pressure cook with salt and turmeric powder and then use the biryani.
Ginger garlic paste - Adds an awesome flavor to the biryani.
FAQ's
A good mutton biryani will have the ratio of 1:1. Meaning for 1 kg of rice use 1 kg of mutton. If you are cooking in a lesser quantity go with wight for 200 gms of rice use 200 gms of mutton. So the rice and mutton weight should be same to same.
Few tips for a soft and tender mutton in biryani.
Always select tender young meat for biryani , this is they key. Rest is easily doable.
You can also marinate the meat in curd for 30 mins before cooking.
Cook the meat in pressure cooker for 6-7 whistles or until they are soft.
My ratio is 1:1.25 for rice : Water. For every 1 cup i use 1.25 cups of liquid. After you add the liquid wait it comes to a boil. Then close the pressure cooker. Once the steams come vigorously put the whistle on the cooker. Cook for 3 more mins in a high flame and then switch off the cooker. One the pressure is completely gone by itself open the cooker and fluff the rice. They will be perfect. I am following this for years and it works perfectly all the time.
How to make Mutton Biryani in Pressure Cooker
Soak Basmati rice in water for 30 mins. In a cooker add the mutton along with Water, turmeric powder and Salt .
Pressure cook for 6-7 whistles or until the mutton is cooked soft. Once the pressure subsides open the cooker and separate the mutton and the water. Reserve this stock for cooking the biryani.
Heat oil in a pressure cooker once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle
Next add sliced onions and green chili, Sauté till glossy
Next add ginger garlic paste sauté till the raw smell leaves.
And then add Mint and coriander leaves cook till they shrink.
Next add in the tomatoes. Cook till they turn soft and mushy.
Now add the spice powders. I am using add in the chilli powder, Turmeric powder, Garam Masala and Salt.
Mix well and cook for 2 mins and then add curd. Combine and cook for another 2 mins
Next add the cooked mutton pieces.
Mix well and then add in the soaked Basmati Rice. Mix well and fry for few secs.
Add the measured water. I usually combine and the leftover mutton stock and water. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.
Wait till the pressure subsides on its own and then open the cooker.
Delicious Mutton biryani in pressure cooker is now ready.
Tips & Variations
Soaking the Rice - Wash the basmati rice three or four times to remove the starch and then soak the rice for 30 mins. This is also important in getting non sticky fluffy biryani.
Fluff the Rice - After cooking biryani make sure you fluff the rice carefully. You can also store it in a hot box until you serve. Leaving the rice without fluffing in the same vessel for a long time results in a sticky biryani. So follow the timelines strictly while cooking biryani.
Heavy Bottomed Vessel - Always use a heavy bottomed pressure cooker for cooking biryani. Else biryani might get burnt in the bottom
Serving Suggestions
A good biryani tastes best by itself. A few classic adds ons are Raita, Biryani Brijal thokku. Additionally with a few sliced onions, lemon wedges, and boiled egg if you prefer.
Storing Options
Biryani tastes best only when served hot. So I suggest not storing or freezing. You can however store it in the fridge for up to 2 days and then reheat it and serve. But the taste will reduce in the next few days.
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📖 Recipe
Mutton Biryani in pressure cooker
Standard 1 cup measures 240 ml
Equipment
- Pressure Cooker
- Pressure Cooker
Ingredients
To Pressure Cook:
- ½ kg Mutton
- ½ tsp Turmeric powder
- Salt as needed
- 1 cup Water
Other Ingredients:
- 2 tbsp Oil / Ghee
- 1 tsp Fennel seeds
- 2 Bay leaf
- 1 Black Stone Flower
- 1 inch Cinnamon stick
- 3 Green Chili
- 2 Onion
- 1.5 tbsp Ginger garlic paste
- ⅓ cup Mint Leaves tightly packed
- ⅓ cup Coriander Leaves tightly packed
- 2 Tomato
- 1 tbsp Chilli powder
- 1.5 tsp Garam Masala
- ¼ tsp Turmeric powder optional
- ¼ cup Curd
- Salt as needed
- 2.5 cups Basmati Rice
- 3¼ cup Water
- 1 tbsp Lemon juice
Instructions
- Soak Basmati rice in water for 30 mins. In a cooker add the mutton along with Water, turmeric powder and Salt .
- Pressure cook for 6-7 whistles or until the mutton is cooked soft. Once the pressure subsides open the cooker and separate the mutton and the water. Reserve this stock for cooking the biryani.
- Heat oil in a pressure cooker once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle
- Next add sliced onions and green chili, Sauté till glossy
- Next add ginger garlic paste sauté till the raw smell leaves.
- And then add Mint and coriander leaves cook till they shrink.
- Next add in the tomatoes. Cook till they turn soft mushy.
- Now add the spice powders. I am using add in the chilli powder, Turmeric powder, Garam Masala and Salt.
- Mix well and cook for 2 mins and then add curd. Combine and cook for another 2 mins
- Next add the cooked mutton pieces.
- Mix well and then add in the soaked Basmati Rice. Mix well and fry for few secs.
- Add the measured water. I usually combine and the leftover mutton stock and water. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.
- Wait till the pressure subsides on its own and then open the cooker. Delicious Mutton biryani in pressure cooker is now ready.
Notes
- Serve hot with Onion Raita and Mutton Chops
- You can also cook in the electric rice cooker. In that case add 2 cups of water for every 1 cup of Rice.
- Soak the Basmati Rice for a minimum of 30 mins and the use to cook.
Swati says
Mutton biryani looks so inviting.. perfect khila khila rice just like it is needed for biryani.. I will love to try this with chicken inplace of mutton.
CookwithRenu says
I have made chicken biryani a lot of times but never mutton. Your version looks interesting and specially with step by step pics makes it easier to follow. Will love to try your delicious biryani.
Kalyani says
you must be serious biryani eaters at home, every one of ur dishes has turned out perfect, including this....
Preeti says
This biryani looks so tasty.. perfect treat for mutton lovers on festive time.
Gayathri Kumar says
The biryani has turned out perfect. One pot meals are easier to manage than the dum biryani, so even I opt for such biryani often.
Harini R says
The biryani looks perfect with each grain sticking out. The flavors must be good looking at the ingredients.
Pavani says
The mutton biryani looks very flavourful and tasty! I have bookmarked this to try later! Thank you for sharing
Suma Gandlur says
The rice looks so perfectly done. Sharmila, did you cook only for three minutes after putting on the pressure valve? No need to wait for any whistles? Does the rice get done in such a short time?
Srividhya says
Sharmila, I did all the biryanis in pressure cooker and instant pot only. DUM process pakkame pogala. 😉 chicken, fish, mutton now what next? Kalakkal ponga.
sushma says
Perfectly done mutton biryani in presser cooker. Most of my biryani recipes will be dum style. Some how I am comfortable like that as presser cooker version biryani becomes soft for me .Your dish has turned out very well.
Sowmya :) says
I am so scared of cooking biryani in pressure cooker. You have nailed the texture and consistency beautifully!!
vaishali sabnani says
You have added lots of herbs and spices to the Biryani , I am sure it must have tasted delicious .
Srivalli says
Mutton Biryani has turned out very well Sharmail. guess your family had a feast with you dishing out so many biryanis, wonderful!