How To Cook Mutton Biryani In Pressure Cooker

Mutton Biryani is a delicious and aromatic rice dish that is popular in many South Asian countries. It is made with basmati rice, mutton (goat meat), and a blend of spices that give it its unique flavor.

If you don’t have a lot of time to spend in the kitchen, cooking mutton biryani in a pressure cooker is a great option. The pressure cooker helps to tenderize the meat and infuse the flavors quickly, resulting in a flavorful and tender dish.

In this article, we will guide you through the process of cooking mutton biryani in a pressure cooker, step by step.

Step 1: Marinating the Mutton

Begin by marinating the mutton. In a large bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Add the mutton pieces to the bowl and coat them well with the marinade. Allow the mutton to marinate for at least 30 minutes, or refrigerate it overnight for best results.

Step 2: Preparing the Rice

Meanwhile, wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain the rice and set it aside.

Step 3: Sautéing the Onions and Spices

Heat oil or ghee in the pressure cooker. Add sliced onions and sauté until they turn golden brown. Remove half of the onions from the cooker and set them aside for garnishing. To the remaining onions in the cooker, add whole spices such as bay leaves, cinnamon sticks, cardamom pods, cloves, and cumin seeds. Sauté them until fragrant.

Step 4: Cooking the Mutton and Rice

Add the marinated mutton to the pressure cooker and cook it for about 5 minutes, until the meat releases its juices. Then, add the soaked and drained basmati rice to the cooker. Gently mix the rice and meat together, taking care not to break the rice grains.

Step 5: Pressure Cooking

Add water to the pressure cooker. The ratio of rice to water is usually 1:2. For every cup of rice, add two cups of water. Close the lid of the pressure cooker and cook on high heat until you hear the first whistle. Then, reduce the heat to low and cook for another 10-15 minutes.

Step 6: Resting and Serving

Once the cooking time is over, allow the pressure cooker to release the steam naturally. Do not force open the lid. Let the biryani rest for about 10 minutes, as this allows the flavors to meld together. Garnish the biryani with the reserved fried onions and serve it hot with raita or salan (curry).

With this easy and simple recipe, you can enjoy the deliciousness of mutton biryani cooked in a pressure cooker, without compromising on taste or flavor.

What is Mutton Biryani?

Mutton Biryani is a popular and aromatic rice dish that originates from the Indian subcontinent. It is a festive and flavorful dish that combines basmati rice with tender mutton (goat meat) and a variety of aromatic spices. Biryani is known for its rich and complex flavors, as well as its delicate balance of spices.

The mutton is typically marinated in a mixture of yogurt and spices, such as turmeric, red chili powder, ginger, and garlic. The rice is parboiled separately and then layered with the marinated mutton in a heavy-bottomed pot or pressure cooker. Each layer is infused with saffron, fried onions, mint leaves, and ghee (clarified butter), which adds to the overall flavor and aroma of the dish.

Various types of Biryani

There are several variations of Biryani, but the two most well-known types are the Hyderabad Biryani and the Lucknowi Biryani.

Hyderabad Biryani, also known as Dum Biryani, is a style of Biryani that originated in the city of Hyderabad. It is characterized by its use of aromatic spices, including cinnamon, cardamom, cloves, and bay leaves. The mutton and rice are cooked together in a sealed pot, allowing the flavors to meld and infuse into the dish.

Lucknowi Biryani, also known as Awadhi Biryani, comes from the city of Lucknow in northern India. It is known for its delicate flavors and the use of fragrant spices, such as saffron and rose water. The mutton and rice are cooked separately and then layered together, creating a dish that is rich in flavors and aroma.

Why use a Pressure Cooker?

When it comes to cooking mutton biryani, using a pressure cooker can be a game-changer. Here are a few reasons why:

1. Time-Saving:

Pressure cookers are designed to cook food faster than traditional methods. The high pressure and heat inside the cooker help in breaking down the tough fibers of the mutton, resulting in a tender and flavorful dish in a fraction of the time it would take to cook it on the stovetop.

2. Energy Efficient:

Pressure cookers are known for their energy efficiency. The sealed environment inside the cooker allows the food to cook using less heat and water compared to other cooking methods. This not only saves energy but also retains the nutrients in the food, making it a healthy cooking option.

3. Retains Flavor and Nutrition:

The high pressure and steam inside the pressure cooker help in locking the flavors and nutrients of the ingredients. This means that your mutton biryani will be more flavorful, aromatic, and nutritious compared to other cooking methods.

4. Even Cooking:

The steam generated inside the pressure cooker ensures even cooking of the mutton and rice. This eliminates the chances of undercooked or overcooked portions in your biryani, resulting in a perfectly cooked dish every time.

Overall, using a pressure cooker for cooking mutton biryani not only saves time and energy but also helps in creating a more flavorful and nutritious dish. So, give it a try and enjoy delicious homemade mutton biryani with minimal effort!

Benefits of Pressure Cooking Mutton Biryani

Pressure cooking is a popular method of cooking that offers a range of benefits, especially when it comes to cooking mutton biryani. Here are some of the advantages of using a pressure cooker to cook this delicious dish:

1. Faster Cooking Time

One of the main benefits of pressure cooking mutton biryani is the reduced cooking time. The pressurized environment inside the cooker allows the mutton to cook quickly and evenly, resulting in tender and flavorful meat.

2. Retains Nutrients

Compared to traditional cooking methods like boiling or slow cooking, pressure cooking mutton biryani helps to retain more nutrients. The high temperature and steam in the cooker lock in the vitamins and minerals, ensuring that they are not lost during the cooking process.

3. Enhanced Flavors

Pressure cooking helps to intensify the flavors of the spices and ingredients used in mutton biryani. The trapped steam inside the cooker infuses the meat and rice with the aromatic spices, resulting in a more flavorful and aromatic dish.

4. Saves Energy

Using a pressure cooker to cook mutton biryani can help save energy. The shorter cooking time reduces the amount of time the stove or oven needs to be on, resulting in lower energy consumption and reduced cooking costs.

5. Easy Cleanup

Pressure cookers are known for their easy cleanup. Since the food is cooked in a sealed environment, there are no splatters or spills to clean up. Simply remove the cooked biryani from the cooker and wash the pot, making cleanup a breeze.

Overall, pressure cooking mutton biryani is a time-saving, nutrient-preserving, flavor-enhancing, energy-efficient, and easy-to-clean method that ensures a delicious and satisfying meal.

Step-by-Step Guide

Follow these simple steps to cook delicious mutton biryani in a pressure cooker:

Step 1: Marinating the Mutton

Begin by marinating the mutton pieces. In a bowl, add the mutton along with yogurt, ginger-garlic paste, red chilli powder, turmeric powder, garam masala powder, lemon juice, and salt. Mix everything well and let it marinate for at least 30 minutes.

Step 2: Preparing the Rice

In a separate bowl, wash and soak the basmati rice for about 30 minutes. Drain the water and set it aside.

Step 3: Cooking the Mutton

Heat oil in the pressure cooker and add whole spices like bay leaves, cloves, cinnamon, and cardamom. Once they release their aroma, add chopped onions and sauté until golden brown.

Add the marinated mutton to the pressure cooker and cook on medium heat for about 5 minutes. Then, add chopped tomatoes and cook until they turn soft.

Next, add the drained basmati rice to the pressure cooker along with water, saffron strands, and salt. Give it a gentle stir.

Step 4: Pressure Cooking

Cover the pressure cooker with its lid and cook on high heat until you hear the first whistle. Then, reduce the heat to low and cook for an additional 10 minutes. Turn off the heat and let the pressure release naturally.

Step 5: Garnishing and Serving

Once the pressure is completely released, open the lid and gently fluff the biryani with a fork. Garnish with fried onions, chopped coriander leaves, and mint leaves.

Delicious mutton biryani is now ready to be served! Serve it hot with raita or any curry of your choice.

Ingredients

500 grams of mutton
3 cups of basmati rice
2 onions, thinly sliced
4 green chilies, slit
2 tablespoons of ginger-garlic paste
1 cup of yogurt
1 teaspoon of turmeric powder
1 teaspoon of red chili powder
1 teaspoon of garam masala powder
1 tablespoon of biryani masala powder
1 handful of mint leaves, chopped
1 handful of coriander leaves, chopped
3 tablespoons of ghee
3 cups of water
Salt to taste

Preparation

Before starting to cook mutton biryani, it is important to gather all the necessary ingredients and prepare them for cooking. Here are the steps to follow:

1. Soaking the rice

Begin by soaking the basmati rice in water for at least 30 minutes. This will help to remove any excess starch and ensure that the rice cooks evenly. Once soaked, drain the rice and set it aside.

2. Marinating the mutton

In a bowl, combine the mutton pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Mix well, making sure that the mutton is evenly coated with the marinade. Allow the mutton to marinate for at least 1 hour to enhance its flavor.

3. Preparing the spice paste

In a small blender or food processor, blend together the onions, tomatoes, green chilies, mint leaves, and coriander leaves to make a smooth paste. This spice paste will add a rich and aromatic flavor to the biryani.

4. Sautéing the onions

Heat ghee or oil in a pressure cooker and add sliced onions. Sauté the onions until they turn golden brown, adding a pinch of salt to help them caramelize faster. Golden brown onions will give the biryani a sweet and caramelized flavor.

5. Cooking the mutton

Add the marinated mutton to the pressure cooker and sauté for a few minutes. Then, add the spice paste and cook until the oil separates from the masala. This step will enhance the flavor and tenderness of the mutton.

6. Adding the rice and water

Now, add the soaked basmati rice to the pressure cooker and mix well with the mutton and spices. Pour in the required amount of water, usually double the quantity of rice, and season with salt. The water will help to cook the rice and create the necessary steam for pressure cooking.

7. Pressure cooking the biryani

Close the pressure cooker with its lid and cook on medium to high heat until the first whistle. Then, reduce the heat to low and cook for another 10-15 minutes. This will ensure that the mutton and rice are cooked properly and all the flavors are well combined.

Once done, allow the pressure to release naturally before opening the cooker. This will help to retain the moisture and flavors of the biryani.