Instant Pot Mutton Biryani - Lamb Biryani - மட்டன் பிரியாணி
Easy Instant Pot version of Mutton Biryani. Instructions include detailed steps for use of Seeraga Samba & Basmati rice with both Instant Pot and Pressure Cooker method!
Servings: 5
Equipment
- Instant Pot Duo Mini 3 quart or Traditional Pressure cooker
Ingredients
Mutton - Baby Goat or Lamb
- 1/2 kg Baby Goat or Lamb
- 3 cups Water (if using seeraga samba rice)
- 2 cups Water ( if using Basmati rice)
- 1/4 tsp Turmeric powder
- 1 tsp Salt
Rice & Water
- 2 cups Seeraga Sambar or Basmati (Soak for 30 to 45 minutes)
Base Gravy
- 1/4 cup Oil
- 1 tbsp Ghee
- 3 each Bay leaf
- 2 each Black stone flower / Kalpasi
- 2 each Cinnamon stick
- 1 each Star Anise
- 6 each Cloves
- 4 each Cardamom
- 1 whole Mace flower
- 1/4 tsp Nutmeg crushed
- 1/2 tsp Cumin seeds
- 1/2 tsp fennel seeds
- 1/4 tsp Black Peppercorns
- 6 each Green Chili slit open
- 1.5 cup Onion thinly sliced
- 1 tbsp Ginger Garlic paste
- 1 cup Tomato
- 1 tbsp Plain Yogurt
- 1/4 tsp Turmeric powder
- 1 tsp Red Chili powder
- 1 tbsp Coriander powder
- 1 tsp Garam masala powder / Biryani masala powder
- 2 tsp Salt
- 1/4 cup Coriander leaves for cooking
- 1/4 cup Mint leaves for cooking
- 1 tbsp Lemon juice
Garnish
- 1/4 cup Coriander leaves
- 1 tbsp Ghee
- 1 pinch Orange food color optional, mixed with 2 tbsp water
Instructions
Prep work
- Pour enough water over rice and soak it for at least 30 to 45 minutes.
- You may either chose short grain Seeraga samba rice or long grain Basmati rice for this recipe.
To cook Mutton (Goat or Lamb)
- Take cleaned mutton in the inner pot, pour 3 cups water (if using short grain seeraga samba) or 2 cups water (if using basmati rice)
- Add turmeric powder and salt.
- Instant Pot Method - Select MEAT/STEW MODE - Cover with lid, bring vent to sealing position and cook for 30 minutes over high pressure and give a NATURAL PRESSURE RELEASE.
- Pressure Cooker Method - Cook over high flame for up to 5 to 6 whistles and let pressure settle naturally.
To make Base Gravy
- Select SAUTE MODE - Heat oil and ghee in the inner pot and start toasting the whole garam masalas. Add bay leaf, black stone flower, cinnamon, star anise, green cardamom, cloves, mace flower, cumin seeds, fennel seeds and black peppercorns.
- Add slit open green chillies and saute along. (Add more green chillies to make this biryani super spicy)
- Followed by thinly sliced onion, fry these for 5 to 6 minutes or until it turns soft.
- When the onion turns lightly golden add the ginger garlic paste and fry along with onions for few minutes.
- Add tomatoes and yogurt cook them until mushy.
- Add turmeric powder, red chili powder, coriander powder, garam masala powder and salt.
- Fry all the masala powder with the onion tomato mixture for 10 minutes until the whole base turns thick. This is an important step, frying this mix to a dry texture matters or until the oil separates.
- Wash the rice that has been soaking, drain all the water and add just the rice and gently mix.
- Add the mutton stock along with the cooked meat. (Choose one of the two from below)For 2 cups of Seeraga samba rice (1:2 rice water ratio is used) we need a total of 4 cups of liquid measure. Of which 3 cups comes from the mutton stock and rest 1 cup will be counted as the base gravy with cooked mutton pieces )For 2 cups of Basmati rice (1: 1½ rice water ratio is used) we need a total of 3 cups of liquid measure. Of which 2 cups comes from the mutton stock and rest 1 cup will be counted as the base gravy with cooked mutton pieces )
- Bring this to a rolling boil, squeeze a little lemon juice. This will help to avoid rice sticking to each other while cooking.
- Instant Pot Method - Put the lid on, put the valve and put the vent to sealing position. CANCEL SAUTE MODE. Now select PRESSURE COOK MODE, set to HIGH PRESSURE and manually set 5 MINUTES cook time. Do a NATURAL PRESSURE RELEASE if using short grain seeraga samba. Basmati tends to cook fast and absorbs less water compared to short grain so just release the pressure manually. Pressure Cooker Method - Cook over high flame and give one whistle that will happen in the first 5 minutes. Then cook for very low flame for 10 minutes and let pressure settle naturally.
- Now carefully open the lid, garnish with coriander leaves and drizzle some ghee.
- Gently mix to fluff up the rice and immediately transfer to a serving bowl or tray.
- This is very important step, leaving the rice in the pot will actually over cook the rice at the bottom and turn it mushy.
- Serve hot with raita and choice of gravy!
