Pressure Cooked Mutton Biryani (Print Version)
# Ingredients:
→ Basmati Rice
01 -
250 g Basmati rice
02 -
1 tbsp Salt
03 -
1 L Water
04 -
2 Bay leaves
05 -
1 small Cinnamon stick
06 -
4 Cloves
07 -
3 Green cardamoms
08 -
1 Black cardamom
09 -
8 Black peppercorns
10 -
¼ tbsp Garlic paste
11 -
¼ tbsp Ginger paste
→ Mutton Curry
12 -
600 g Mutton leg
13 -
¼ cup Fried shallot
14 -
120 g Yogurt
15 -
¼ cup Coriander and mint leaves, chopped
16 -
1½ tbsp Biryani masala
17 -
1 Dried plum
18 -
2 Bay leaves
19 -
1 small Red tomato
20 -
8 Black peppercorns
21 -
½ tbsp Paprika powder
22 -
3 Green cardamoms
23 -
1 Black cardamom
24 -
¼ tbsp Ginger paste
25 -
¼ tbsp Garlic paste
26 -
Salt to taste
27 -
½ cup Water
→ Assembly
28 -
2 tbsp Ghee
29 -
½ cup Fried shallot
30 -
¼ cup Coriander and mint leaves, chopped
# Instructions:
01 -
Soak basmati rice in lukewarm water for 30 minutes.
02 -
Boil water with basmati rice ingredients and soaked basmati rice. Boil for 12 minutes on high heat.
03 -
After 12 minutes, turn off the heat, remove basmati rice from the pot and drain.
04 -
Mix mutton leg with mutton curry ingredients in the pressure cooker and cook for 20 minutes.
05 -
After 20 minutes, turn off the heat and transfer the mutton curry to a pot. Carefully layer it with basmati rice without breaking the rice.
06 -
Pour half of the ghee, sprinkle half of the fried shallot, and half of the coriander and mint leaves over the basmati rice. Repeat the layers.
07 -
Cover the pot with a lid and cook on low heat for 10 minutes.
08 -
After 10 minutes, turn off the heat, open the lid, and carefully transfer the mutton biryani to a plate.