I always prefer cooking dum biryani’s. I was in a wrong impression that pressure cooker biryani doesn’t turn out well, not until i made this mutton biryani recipe which was so yummy. It doesn’t taste like Hyderabadi Biryani, yet has got it’s own flavor can’t say no to it. Definitely goes into my blog. Ingredients: basmati rice – 4 cups mutton – 3/4 lb water – 5 cups butter milk – 2 cups ginger-garlic paste – 1.5 tsp onion – 1 thinly sliced tomato – 1 chopped green chillies – 3 slit meat tenderizer – 1 tsp mutton biryani mix – 1 tsp garam masala – 1.5 tsp curd – 3 tbspn chillie powder – 1 tsp coriander powder – 1 tsp salt – 3 tsp mint leaves – handful cilantro – handful lime juice – 1 tsp turmeric – 1/2 tsp ghee – 3 tsp bay leaf – 2 cloves – 3 cinnamon – 1 Method: Marinate the mutton with ginger-garlic paste, curd, salt, chillie powder, little turmeric, meat tenderizer, lime juice, green chillies, mint leaves for 20 mins. Wash and drain rice and keep aside. In a pressure cooker, heat ghee, add bay leaf, cloves, cinnamon, onions and saute them. Add little ginger-garlic paste and cook for 2 mins. Add tomatoes and cook till soft. Add the marinated mutton along with 1/2 cup water and little turmeric and cook for 3 mins. Close the lid and pressure cook it until 4 whistles. Allow it to cool down. The gravy should be thick, if it is watery allow it to cook till gravy becomes thick with lid open. Add drained rice to this mutton along with water, buttermilk, coriander powder, mutton biryani mix, garam masala, mint leaves, cilantro and mix it gently. Close the lid and cook until 2 whistles. Let it cool down and mix it gently. Enjoy it alone or with mutton curry or raita.
