Yummy Mutton Biryani in Pressure Cooker
Mutton Briyani Recipe | Pressure Cooker Mutton Biryani at Home
Mutton Briyani is a rice-based dish made with spices, rice(usually basmati or jeera rice) and meat.
Biryani can also be prepared using fish, eggs or vegetables. It is popular throughout the Indian subcontinent.
Most of us usually have a perception that it is difficult to prepare mutton briyani.
For all those who have such thoughts, do give this recipe a try. I’m sure you will definitely love it.
What is Mutton Briyani?
Dindigul Thalapakatti biryani is a very popular dish in the districts of Dindigul. This style of mutton briyani originated from Dindigul near Madurai in South India.
This dish is made using jeera rice which enhances the flavors of the dish. It helps in quick digestion compared to basmathi rice.
Once you taste this delicious mutton biryani, I’m sure you will stay away from using basmati rice.
Mutton briyani can be prepared both by using pressure cooker or kadai. In both the methods, the mutton has to be first cooked separately with the necessary spices. This results in a perfectly cooked mutton.
Here, I have used the pressure cooker method to prepare the dish. The pressure cooker method is
Video Recipe: How to prepare Mutton Briyani
Mutton Biryani tastes heavenly when served with Raitha (Chopped onions mixed with a pinch of salt and curd) and Mutton Ghee Roast or Vanjaram Fish Fry.
This is the most easiest and tastiest way to make the perfect Dindigul thalapakatti style mutton biriyani recipe at home, without any hassle. For all those foodies out there, this will surely be a treat for your tummy.
Step by Step Instructions to prepare Mutton Briyani
- In a pressure cooker- add ghee and oil. Once heated, add all the whole garam masala items and give it a saute. [Medium Flame]
NOTE: I have used a 4.4 litre pressure cooker. Make sure to use atleast a minimum of 3.5 litre cooker for this quantity.
- Now, add the sliced onions, salt and saute it for 2-3 minutes on medium flame. Then add ginger garlic paste and saute for another 2-3 minutes until onions turn slightly golden and the raw smell of ginger garlic paste is gone.
- Now add turmeric powder, chilly powder and coriander powder and give it a saute for 2 minutes. [Medium Flame]
- Add the sliced tomatoes. Give it a saute and cook until it turns soft and mashy. [Medium flame]
- Then add curd. Add Mint and coriander leaves. Give it a good mix. [Medium flame]
- Now, its time to add the washed mutton pieces. Mix until combined well with the masalas. [Medium flame]
- Mutton starts releasing water. At this stage add 1 1/2 cups of water. Give it a mix. This water you add is only for the mutton to get cooked. [Medium flame]
- Cover and cook for 1 whistle on medium flame. After the first whistle, lower the flame completely and continue cooking for another 15 minutes.
- After pressure is released, open the cooker and give it a mix. Now add the soaked jeera rice(seeraga samba arisi). Give it a good mix.
NOTE: wash the rice twice and soak for 20 minutes before cooking.
- Add 2 cups water. And also mint and coriander leaves(optional). Mint and coriander leaves add the real flavor to the biriyani.
- Cover and cook for 1 whistle on medium flame. After first whistle, lower the flame completely and cook for another 10 minutes.
- After pressure is released, gently mix the biriyani with a fork or a small spoon from the sides. By doing so, you will not break or mash the rice.
- Tasty, delicious, non-sticky and piping hot mutton biriyani is ready to be served with some raitha and mutton gravy or mutton ghee roast!!!!
Have a great Feast!!!!
Ingredients
- 500g Mutton (Aatu Kari) - (washed with crystal salt and turmeric powder)
- Jeera Rice (Seeraga samba arisi) - (basmathi rice can also be used)
- 1 tbsp Ghee/Clarified Butter ( Nei )
- 3 tbsp Cooking Oil
- 2 Bay Leaf (Biryani ilai)
- 2 Star Anise (Natchathira Sombu)
- 4 Cardamom (Elakkai)
- 4 Cloves ( Krambu )
- 2 Onion ( Vengayam ) - (Sliced)
- 3 tsp Salt ( Uppu )
- 1 tbsp Ginger Garlic Paste ( Inji poondu viludhu )
- 1/4 tsp Turmeric Powder ( Manja Thool )
- 1 1/2 tsp Chilli Powder ( Milagai Thool )
- 1 1/2 tsp Coriander Powder ( Dhaniya Thool )
- 1 Tomato ( Thakkali ) - (Sliced)
- 1/2 cup Curd (Thayir)
- 3 1/2 cup Water ( Thanni )
- Mint leaves (Pudina) - (Roughly chopped)
- Coriander leaves ( Kothamalli ) - (Roughly chopped)
Instructions
- In a pressure cooker- add ghee and oil. Once heated, add all the whole garam masala items and give it a saute. [Medium Flame]
- Now, add the sliced onions, salt and saute it for 2-3 minutes on medium flame. Then add ginger garlic paste and saute for another 2-3 minutes until onions turn slightly golden and the raw smell of ginger garlic paste is gone.
- Now add turmeric powder, chilly powder and coriander powder and give it a saute for 2 minutes. [Medium Flame]
- Add the sliced tomatoes. Give it a saute and cook until it turns soft and mashy. [Medium flame]
- Then add curd. Add Mint and coriander leaves. Give it a good mix. [Medium flame]
- Now, its time to add the washed mutton pieces. Mix until combined well with the masalas. [Medium flame]
- Mutton starts releasing water. At this stage add 1 1/2 cups of water. Give it a mix. This water you add is only for the mutton to get cooked. [Medium flame]
- Cover and cook for 1 whistle on medium flame. After the first whistle, lower the flame completely and continue cooking for another 15 minutes.
- After pressure is released, open the cooker and give it a mix. Now add the soaked jeera rice(seeraga samba arisi). Give it a good mix.
NOTE: wash the rice twice and soak for 20 minutes before cooking. - Add 2 cups water. And also mint and coriander leaves(optional). Mint and coriander leaves add the real flavor to the biriyani.
- Cover and cook for 1 whistle on medium flame. After first whistle, lower the flame completely and cook for another 10 minutes.
- After pressure is released, gently mix the biriyani with a fork or a small spoon from the sides. By doing so, you will not break or mash the rice.
- Tasty, delicious, non-sticky and piping hot mutton biriyani is ready to be served with some raitha and mutton gravy or mutton ghee roast!!!!
- Have a great Feast!!!!
