Wednesday, January 16, 2013

Mutton Biriyani (Pressure cooker method)


Group 1:

Garlic pods
2 inch
Cinnamon stick
2 inch
Cardamom (optional)
Fennel  seeds
2 tsp
Poppy seeds
2 tsp (soaked in hot water for 10 minutes)

Group 2:

Onion chopped lengthwise
1 cup
Tomatoes chopped
1 cup
Mint leaves
¼ cup
Coriander leaves
¼ cup
Bay leaves
1 lb
Chili powder
1 Tbsp
Green chili
1/3 cup
Basmati Rice
1 ½ cup
2 Tbsp



  1. Soak rice for 10 minutes. Grind all the ingredients in group 1 to fine paste with little water.
  2. Heat a teaspoon of oil in pressure cooker and sauté the mutton for few minutes and pressure cook with enough water for 3 whistles.
  3. Mean while, in other pan heat one tablespoon oil and fry bay leaves and anise for few seconds, add chopped onion, green chilies, mint leaves and coriander leaves.
  4. Sauté until onion is half cooked now add grind paste and cook until raw smell goes. In this stage add tomatoes and cook until soft, now add chili powder fry for a minute next add curd and turn off.
  5. Add this mixture to mutton with enough salt and pressure cook for another 5-6 whistles or until mutton is almost cooked.
  6. Heat ghee in a pan, add rice after draining the water and roast until nice aroma comes or starts to stick at the bottom.
  7. Add this rice to the mutton in pressure cooker and enough water and salt for rice and pressure cook of another one whistle in high and one low.
  8. Once pressure is released add 1 teaspoon lemon juice and wait until it cool down, mix well and serve with any raita or any non veg. gravy.


  • Cooking time for mutton usually varies, make sure your mutton is 90-95% cooked before adding rice.
  • Three cups of water is needed for 1 and ½ cup rice which includes the water in mutton.
  • You can add biriyani masala when adding chili powder it’s optional.
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