Mutton Biryani Recipe (Pressure Cooker Biryani)
Mutton Biryani is a rich and aromatic rice dish cooked with tender mutton pieces, flavorful spices, and basmati rice. This version is a pressure cooker-style biryani, which saves time but still gives you that deep, layered flavor.
Equipment
Pressure cooker
Ingredients
- 2 ½ cup Basmati Rice
- 4 cups Water
For Biryani masala base
- 3 tablespoon Oil
- ¼ cup Ghee
- 2 large Onion peeled & sliced thinly
- 2 large Tomatoes chopped finely
- 2 tablespoon Ginger Garlic Paste
- ¼ cup Mint Leaves chopped finely
- ¼ cup Coriander Leaves chopped finely
- 1 tablespoon Chilli Powder
- 2 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Cumin Powder
- Salt to taste
For Mutton Marination
- 400 grams Mutton
- 1 cup Plain Yogurt
- 2 tablespoon Ginger Garlic Paste
- 3 tablespoon Mint Leaves chopped finely
- 3 tablespoon Coriander Leaves chopped finely
- 1 tablespoon Chilli Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Turmeric Powder
- 1 tablespoon Garam Masala Powder
- 1 teaspoon Cumin Powder
- Salt to taste
Instructions
- Pre-Preparation - Start by washing the basmati rice thoroughly and soaking it in clean water for 30 minutes. Meanwhile, marinate the mutton with curd, ginger-garlic paste, mint, coriander, and all the spice powders. This sits for at least 30 minutes (or more if I plan ahead). The longer it marinates, the more flavorful and tender the meat turns out.
- Cooking the Mutton - Transfer the marinated mutton into a pressure cooker and cook it for around 10 whistles. Then reduce the heat and simmer it for another 15 minutes. This makes sure the mutton is cooked until tender and almost falling off the bone. Always wait for the steam to release naturally. It keeps the meat juicy and soft.
- Making the Masala - In the same cooker or a separate kadai, heat oil and ghee, sauté sliced onions till golden brown, add ginger garlic paste, and fry it. Then add chopped tomatoes and cook until they turn soft and mushy. Mix in all the remaining spice powders and salt to form a rich masala paste. The smell at this stage is already enough to make everyone hungry!
- Combining and Final Cooking - Now, add the cooked mutton along with its juices to this masala. Then, mix in the drained basmati rice, fresh mint, and coriander leaves. pour in 4 cups of water and bring the mixture to a boil. Once it starts bubbling, close the lid and cook it on low flame for 15-20 minutes. After switching off, let the biryani rest before fluffing it helps the flavors settle and the rice stay perfect.
Nutrition
Nutrition Facts
Mutton Biryani Recipe (Pressure Cooker Biryani)
Serving Size
1 servings
Amount per Serving
Calories
1033
% Daily Value*
Fat
50
g
77
%
Saturated Fat
20
g
125
%
Trans Fat
0.04
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
21
g
Cholesterol
110
mg
37
%
Sodium
191
mg
8
%
Potassium
988
mg
28
%
Carbohydrates
113
g
38
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
31
g
62
%
Vitamin A
2385
IU
48
%
Vitamin C
22
mg
27
%
Calcium
224
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.