Ingredients:
Basmati rice – 2 cups / 400g
Mutton – 1 kg
Green chilly – 10 small
Whole black pepper – 1.5 tbsp (or 1 tbsp pepper powder)
Ginger – 1 big piece
Garlic – 12 big cloves
Curd / Yogurt – 4 tbsp
Star anise - 2
Cinnamon – 1 big piece
Cloves – 1 tsp
Cardamom – 1 tbsp
Fennel seeds – 1 tbsp
Bay leaf – 2 big
Whole black pepper – Two pinches
Fennel seeds – 1 tsp
Onion – 1 medium
Turmeric powder - ¾ tbsp
Tomato – 1 big
Pineapple – A small portion
Green chilly – 3
Kewra water / Rosewater – 2.5 tbsp
Coriander leaves
Mint leaves
Ghee – 2.5 tbsp
Salt
Water – 1.5 cup
For garnishing:
Onion – 1 big
Cashew nuts – 10 to 15
Raisins
Steps:
Wash and soak rice for 30 minutes.
Grind 10 green chilly, 1.5 tbsp whole black pepper, 1 big piece ginger, 12 cloves of garlic and curd into a smooth paste without adding water.
Marinate the medium-sized mutton pieces with this paste and salt for 2 hours. Refrigerate if you are marinating for more than 2 hours.
Dry roast the whole spices, except bay leaves - star anise, cinnamon, cloves, cardamom and fennel seeds. Grind it to a fine powder.
Deep fry one large size thinly sliced onion till golden for garnishing. Roast cashew nuts and raisins as well. Remove and set aside.
Heat oil in a pressure cooker. Add two pinches of peppercorns.
Add 1 tsp fennel seeds. Add finely chopped onion.
Once it starts to turn golden, add ¾ tbsp turmeric powder.
Add finely chopped tomato, salt, 1.5 tbsp of ground whole spices (garam masala) and coriander leaves. Mix well.
Cook covered on medium flame with a lid till the mutton releases moisture.
Stir often. It takes around 15 minutes.
Once the moisture is released, cover and cook for 1 whistle. Mutton will be 75% cooked by then.
Once the pressure releases naturally, add drained rice, coriander leaves, and mint leaves.
Cook stirring often till the gravy becomes dry.
Lower the flame and add 2.5 cups water, 3 slit green chillies, pineapple, 2.5 tbsp kewra water, coriander and mint leaves, salt, 2 tbsp ghee and bay leaf. Mix well.
Cook on high flame till the pressure builds up. Do not wait till the first whistle.
Reduce to low flame and cook for 15 minutes.
Switch off and let it rest for another 15 minutes.
Mix after 10 minutes.
Transfer it to a plate and garnish with fried onion, cashew nuts and coriander leaves. You can also garnish with raisins and dates.
Try these pressure cooker biriyani also:
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