Today's recipe is mutton biriyani using pressure cooker,though I make this recipe only for guest,never get a chance to click and post in my blog.Finally I made this one for our weekend lunch with the mutton which left after cooking for a get together.But I couldn't take nice picture as the day was so sunny and bright,will update the picture soon.The list of the ingredients will be more but the method is so simple I used seeraga samba rice to get a nice flavor and taste,it can be made with basmathi rice also.
Here I have shared the pictures of biriyani made with both basmathi rice and seeraga samba.The color of the basmathi rice biriyani is on the darker side since the red chilly powder was bit dark. Off to the recipe......................
Preparation Time ~ 20 minutes
Cooking Time ~ 50-60 minutes
Serves ~ 4
|Mutton(with bones)||1.5 lbs|
|Seeraga samba rice/basmathi||2 cups|
|Onion(finely sliced)||4 (medium size)|
|Tomato(finely chopped)||2 (medium size)|
|Ginger &Garlic paste||2 tbs|
|Green chilly/pachamilagai||4 -5(slit)|
|Mint leaves/pudina(chopped)||1/4 cup|
|Turmeric powder/manjal podi||1/4 tsp|
|Red chilly powder/milagai podi||1 tsp|
|Coriander powder/dhaniya podi||1 tsp|
|Curry leaves/karivepillai||1 sprig(optional)|
|Coriander leaves/kothamalli||3 tbs(chopped)|
|Lemon juice||2 tsp|
For the tempering
|Cumin seeds/jeeragam||1/2 tsp|
|Blackstone flower/kalpasi||2 petals|
Clean and cut the mutton pieces,soak the rice for 30 minutes.Heat a pressure cooker with oil and half the amount of ghee.Add the whole spices and do the tempering,add the sliced onions,green chillies and saute it with a pinch of salt for a minute.Add the mint leaves and half of the coriander leaves continue sauteing till the onion becomes transparent.
Add the ginger&garlic paste and saute it till the raw smell disappears.add the yogurt and saute it for a minute.Then goes in the chopped tomato and cook it until mushy.Add the mutton pieces and saute it till the color changes.
Add the spice powders,salt and give it a mix,add around 11/2-2 cups of water and close the lid and pressure cook it for 5-6 whistles in a medium flame.Once the pressure subsides remove the lid and drain the mutton stock.Meanwhile boil around 3 cups of plain water.
Add the soaked rice and saute it for a minute.Now add the measured mutton stock and hot water to make 4 cups of liquid (1:2 of rice and water).Add in lemon juice and the remaining ghee,coriander leaves.Cook it for 5 minutes then put the pressure cooker lid and cook it for a whistle.Then reduce the flame to low and cook it for 5 minutes,put off the flame.After the pressure subsides fluff it with a fork and transfer to a serving bowl.
Serve it with raita and chicken or mutton curry.
- The amount of spices given is for a medium spicier version.
- Addition of ghee makes the biriyani more flavorful and rich so don't skip it.
- The amount of water depends on the quality of rice used,I used 2 cups of water for 1 cup of rice
- If you are using basmathi rice,then use around 11/2-13/4 cups of water for a cup of rice .
- If the mutton doesn't cook after 4-5 whistles then cook it for another 2 whistles.
- For extra rich taste fried cashews can be added after the biriyani is done.