Pressure Cooker MUTTON BIRYANI | Mutton Biryani Recipe | Lamb Biryani By Varun Inamdar

By Get Curried · 90 min

Ingredients

Instructions

1. Soak the basmati rice in lukewarm water for 20 minutes.
2. In a pan of boiling water, add salt, ghee, ginger garlic and green chilli paste, bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom. Let it boil for 2 to 3 minutes.
3. Add the soaked rice to the boiling water and cook on high heat for at least 12 minutes.
4. Drain the rice.
5. In a bowl, mix the mutton with yogurt, fried onions, mint, coriander, ginger garlic and green chilli paste, ghee, slit green chilies, bay leaves, cumin seeds, red chilli powder, turmeric, garam masala, saffron, cinnamon, cloves and both cardamoms.
6. Add the chopped tomatoes and salt to taste, then pour in the milk instead of water.
7. Add oil and mix well.
8. Leave the marinated mutton for 30 minutes, or go straight to pressure cooking.
9. Pressure cook for 4 whistles, then let the pressure release completely.
10. In a pan, spread the mutton gravy, then add a layer of rice.
11. Top with ghee, fried onions and coriander leaves, then repeat the layers.
12. Cook on high heat for 7 minutes, then on low heat for 7 minutes.
13. Plate the biryani and garnish with fried onions and coriander leaves.

Summarized from Get Curried's video. Watch it for the details.

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