Easy Muttton Biryani (Pressure cooker method)

Hi, how about having a plate full of mutton biryani and raita on a rainy Sunday afternoon with kids. Are you ready for that. This can be made within an hour .check it out and it is a no fail recipe. Go on with my instructions and your yummy biryani is ready for your family.

Ingredients:

Mutton - 1/2 kg
Onion -2 (medium sized ,slice it lengthwise)
Ginger garlic paste - 1/2 tsp
Tomato -1
Mint leaves - a handful
Turmeric powder - 1/4 tsp
Sakthi biryani powder - 2 tsp( my hubby likes this masala)
Basmati rice - 1 1/2 cups( is use double deer basmati rice)
Water - 1 + 3 cups( 1 cup for mutton to cook)
Salt - to taste
Coriander leaves - few
Fried cashews - few
Oil - 2 tsp
Ghee- 1 tsp
To temper:
Cardamom -1
Cloves -2
Cinnamon - a small piece

Procedure:
Step 1:
Wash the mutton thoroughly and strain it in a strainer.
Wash the basmati rice once and soak for 10-15 minutes(until it has bulged a little) and strain it in a strainer.
Cut the onions and tomatoes.
Clean and wash the mint leaves.
Step 2:
Heat a pressure cooker add oil and ghee and add items under tempering.
Now add onions and fry until translucent.


Next add your ginger garlic paste and fry until raw smell leaves.
Next go on with mint leaves and then tomato.
Fry until tomato turns mushy.


Step 3:
Now time to add turmeric and sakthi Briyani powder and give a toss.
Now add your mutton pieces and little salt(for the mutton ) and toss it for 3-4 minutes in that .


Now add one cup of water and mix.
Close the cooker and give for 4 whistles.
Step 4:
After pressure releases open the cooker and again cook until all the water in it gets evaporated and gets a gravy consistency.
Now add your drained rice and give a toss.


Next add in 2 cups of remaining water and the salt(for the rice)
Check for salt and spicy ness.
Step 5:
Now let it boil for sometime. You will find a stage where the water and the rice are inseparable( c picture)
At this stage reduce the flame to lowest, close the cooker ,put on the weight and cook on slowest flame(dum) for just 8 minutes.
Step6:
Open the cooker only after the pressure releases. Then fluff it with a fork and serve hot along with raita.
Garnish with coriander and fried cashews.

Notes:
Do not open the cooker before pressure releases.
Before adding rice the cooked mutton should be in gravy consistency.
Always fluff it with a fork.

Another method is to pressure cook directly,for that follow until step 4 and close the cooker and give for 2 whistles and switch off the flame and open the cooker after the pressure releases by itself and fluff it with a fork and serve hot.

Cheers,
Jayanthi B