Amma's Recipe #14
This version of My mom's Biryani is quick, simple yet does not sacrifice in flavour or taste. BIRYANI in a PRESSURE COOKER! In this pressure cooker method the mutton is cooked with onions, tomatoes, mint, coriander and spices and uncooked rice is added to the mutton with required water and cooked till the rice is done. Its so easy and one pot. Recently we both have been trying different Biryani Recipes and sometime I crave for this version. Served hot with boiled eggs, Onions Rita and Biryani Kathirikai.
Other Biryani Recipes on blog:
You Will Need:
1 kg Basmati Rice, Soaked 30 mins & Drained
7.5 Cups of Water
A pinch of Orange Colour mixed with 2 tbsp milk
7.5 Cups of Water
A pinch of Orange Colour mixed with 2 tbsp milk
Mutton Marination:
1.5 kg Mutton, Large Cuts
Juice of 1/2 a Lemon
100ml Yogurt
4 Green Cardamoms
4 Cloves
1 Stick Cinnamon
Other Ingredients:
5 cardamom Pods
6 Cloves
2 Cinnamon Sticks
1 Star Anise
1/2 Kg Onions, Thinly Sliced1 Star Anise
1/2 Kg Tomato, Chopped
10 Green Chilies, Whole
2 tbsps Ginger Garlic Paste
2 tbsps Ginger Garlic Paste
1/2 Cup Finely Chopped Mint
1/2 Cup Finely Chopped Coriander
1.5 tsp Red Chill Powder, According to taste
1.5 tsp Red Chill Powder, According to taste
Juice of 1/2 a Lemon
100ml Yogurt
50ml Ghee
100ml Vegetable Oil
Salt to Taste
The Cooking:
Step 1:
Marinate the Mutton:
Heat a kadai with a tbsp of oil and roast the cardamom pods, cloves and cinnamon for couple of mins till they change in colour slightly. Then Cool and grind them to a fine powder. In a large bowl place the mutton and add the ground spices, juice of lemon, yogurt & salt. Mix well using your hands making sure you rub the marinate all over the mutton. Leave this to marinate for an hour at least.
Step 2:
Heat a pressure cooked with oil and ghee on high. Once hot crackle the cardamom, cinnamon, bay-leaf and cloves. Then add the sliced onions and green chilli.
Note: Poke the whole chilies with knife to avoid bursting when cooking.
Note: Place a lit on and stir once in a while.
Step 3:
Saute the onions till they turn a deep golden colour. Now add the the ginger garlic paste and saute for 2 -3 mins till the raw flavour of the ginger garlic paste goes. Then add the red chilli powder and yogurt. Keep stirring to till the oil separates and the gravy bubbles.
Note: Stir constantly after adding the ginger garlic paste to avoid the paste from sticking to the bottom.
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| Adding Ginger Garlic Paste |
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| Adding Red Chilli Powder |
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| Adding Yogurt |
Then tumble in the chopped tomatoes and coriander. Stir and lid on. This needs to cook on high flame till the tomatoes are mushy. Keep stirring in between.
Step 5:
Once the tomatoes are all mushy add the marinated mutton and mix well. Add required salt for the biryani followed by lemon juice and cook for 5 mins so that the mutton is well coated with the gravy.
Step 6:
Pour in water and lid on with the weight. Cook the mutton until 4 - 5 whistles or until the mutton is well cooked. Turn off heat and open after the pressure releases on its own.
Now check for salt and spice.
Once the tomatoes are all mushy add the marinated mutton and mix well. Add required salt for the biryani followed by lemon juice and cook for 5 mins so that the mutton is well coated with the gravy.
Step 6:
Pour in water and lid on with the weight. Cook the mutton until 4 - 5 whistles or until the mutton is well cooked. Turn off heat and open after the pressure releases on its own.
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| Before Mutton Cooked |
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| After Mutton is Cooked |
Step 7:
Turn on heat on high and now add the rice.
Note: DO NOT put all the rice together. Take handfuls and put them in spreading evenly.
Give one quick stir and sprinkle colour water. once the rice starts to bubble, put the lid on with the weight and bring the heat to its LOWEST.
Turn the heat off after exactly 20 mins.
Step 8:
Once the pressure has been released by itself, open and run a steel spatula around the biryani. Invert it on to a large basin and gently mix everything together.
Turn on heat on high and now add the rice.
Note: DO NOT put all the rice together. Take handfuls and put them in spreading evenly.
Give one quick stir and sprinkle colour water. once the rice starts to bubble, put the lid on with the weight and bring the heat to its LOWEST.
Turn the heat off after exactly 20 mins.
Step 8:
Once the pressure has been released by itself, open and run a steel spatula around the biryani. Invert it on to a large basin and gently mix everything together.
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| This is how it should look after 20 mins. |
Happy Cooking!
