Mutton Biryani (goat Meat Cooked In Rice With Spices)

It is my hassle free method of cooking mutton biryani. I call it pressure cooker biryani. I remember my grandmother and mother used to work hard in the kitchen to assemble dum mutton biryani. Times have changed, and I have to manage both my job and household work. So I had to be innovative and found this easy to make mutton biryani, hope you all will try out and enjoy the extra time it saves.

photo of
Total votes: 808

Ayna Shaikh's Secret Indian Recipe !
Serves: 
4

Preparation Time: 
20 Min
Cooking Time: 
1 hour

Complexity: 
Advanced


Ingredients: 
Basmati Rice - 2 cups (I use Tilda)
Mutton - - 500 grams
Curd - 1/2 cup
Water - 3 and 1/2 cups
Cloves - 2
Green cardamon - 2
Cinnamon stick - 1/2 inch
Bay leaves - 2
Onion - 2 medium sized ( finely chopped)
Ginger and garlic paste - 2 tablespoon
Shaan Biryani masala - 1 small sachet or 3 tbsp
Red chili powder - 1 tablespoon
Pudina leaves - 5-6 chopped
Salt - to taste
Ghee - 2 tablespoon
Oil - 5-6 tablespoon
Biryani Essence - few drops
Directions: 
Wash the mutton pieces throughly and then drain the excess water. Mariante it with ginger, garlic paste, red chili powder, curd, and biryani masala for 1 hour.
After marination, heat 5 tablespoon oil in a pressure cooker.
As the oil is heated add the chopped onions and fry till they turn golden brown.
Now add the marinated mutton with the spices and mix. Contiunue to fry till all the water evaporates and the mutton changes its colour.
Now add required salt and 1 cup of water and cook the mutton for upto 4 whistles.
Wait for the steam to escape. Check if the mutton is cooked well.
Take out the mutton in a separate pan and cover.
In the same pressure cooker again heat the remaining oil and ghee. As it is heated, Add crushjed bay leaves, cinammon, cloves and cardamom and allow them to splutter.
Now add the washed basmati rice, 2 and 1/2 cup of water, salt and briyani essence or kewra water
Cover the lid and just cook upto one whistle.
Finally open the cooker when the pressure is released and pour in a handi or thick bottomed pan. Put rice , mutton and pudina leaves in layer and close the lid.
Keep the pan on a tawa and slow cook ir for another 5 mintues.
Serve hot with pudina raita.
Footnotes: 
Its not a total pressure cooker biryani but a mix of dum and pressure cooking...