Ingredients
- Marination
Mutton – 500gm
Turmeric powder – 1/2 teaspoon
Chilly powder – 1 teaspoon
Black pepper powder – 1 teaspoon
Yoghurt – 2 tablespoon
Salt – 1 teaspoon
- Masala paste
Shallots – 5 nos
Ginger – 1/2 inch
Garlic – 5 pods
Grated coconut – 2 tablespoon
Coriander powder – 1 teaspoon
Dried red chilly – 2 nos
Water – 2 tablespoon
- For pressure cooking
Ghee or Butter – 1 tablespoon
Oil – 1 tablespoon
Cloves – 3 nos
Cardamom – 3 nos
Black pepper corns – 5 nos
Bay leaf – 1 big or 2 small
Onion (thin slices) – 2 nos
Tomato (chopped) – 2 nos
Salt to taste
Water – 1.5 cup
Basmati or Jeera or Biriyani rice
(clean and soak in water 15 minutes) – 1.5 cupsMint leaves (as per your taste) 8-10 nos
Coriander leaves – 2-3 strand
Directions
- Clean and marinate the mutton with marination ingredients. Keep it aside for at least 30 minutes.
- Wash the basmati rice and soak it in water
- Prepare the masala paste by grinding the masala paste ingredients
- Heat ghee (1Tbsp) and oil (1Tbsp) in the pressure cooker.
- Add cardamom (3), cloves(3), bay leaves(2) and black peppercorns(5), saute for 1 minute in a medium heat
- Add sliced onion, until translucent and slightly brown
- Add sliced tomato, and saute well for approx 2 minutes.
- Add the grounded masala paste, saute well
- Add the marinated mutton pieces, mix well
- add salt, coriander leaves, and mint leaves and mix well
- Add the measured water (1.5 cup)
- Add coriander and mint leaves
- Pressure cook up to 4 whistles, let the pressure release before you open, Check salt and add more if needed. The number of whistles depends on the mutton.
- Reduce the flame and the drained rice. Mix well
- Close the pressure cooker, keep the fire to medium, wait one whistle and let the pressure release naturally. This takes approximately 7 minutes.
- Open the cooker mix well. Biriyani is ready to serve
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