Kerala Mutton Biriyani In Pressure Cooker

Kerala Mutton Biriyani In Pressure Cooker is an easy to prepare mutton delicacy that can be cooked in a pressure cooker. In this recipe, both rice and mutton pieces are cooked separately with spicy aromatics and layered alternatively in an electric rice cooker. The ingredients are arranged in a specific order and rice should come to the top. Now let us explore the vital points in preparing a wholesome Kerala Mutton Biriyani In Pressure Cooker. Wash and soak the basmati rice in sufficient water for 10 minutes. Drain the moisture completely using a paper towel or newspaper. Now fry the rice in ghee prior to cooking. This is one of the key steps that helps in keeping the rice intact and aromatic without becoming mushy. Fry till the popping sound is heard. Cook rice in an electric cooker with specified level of water and a collection of spicy aromatics until done. Adding saffron and lime juice makes the dish unique and special.

Now we have to cook mutton. Mutton is cooked with essential flavorful ingredients. Do not miss out on aniseeds that adds an exotic flavor to the biriyani dish. Cook the mutton pieces in a pressure cooker with sufficient gravy. Now we are entering the final part of layering process. Layer cooked rice and mutton alternatively with a generous spread of fried raisin, cashew and onion layers in between. This is the traditional method of layering biriyani and cooking in dum. Kerala Mutton Biriyani In Pressure Cooker always tops up the list when it comes to demand and taste. Moreover you save much time and effort too. Mutton is nutritious, rich in protein and other vital nutrients required for body. This is a wholesome, healthy, one pot meal that is great for your tummy. You can explore a well detailed Kerala Mutton Biriyani here.

Kerala Mutton Biriyani In Pressure Cooker

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Prep Time 1 hour hr

Total Time 1 hour hr

Cuisine Kerala

Servings 2 people

Ingredients

  

1x2x3x

• 1/2 kg Mutton
• 1 cup Basmati rice
• 1/2 of Lemon
• Saffron A pinch
• 7 nos Onion
• 1 no Tomato big
• 4 nos Green chillies
• 1 big Cinnamon Karugapatta
• 6 nos Cloves Grambu
• 5 nos Cardamom Elakka
• 2 nos Bay leaves
• 1 inch Ginger
• 6 nos Garlic pods
• 1 spoon Turmeric powder
• 1 spoon Chilli powder
• 1 spoon Coriander powder
• 1 spoon Aniseed powder Perinjeerakam
• 1 spoon Garam masala powder
• 1 spoon Meat masala
• Coriander leaves A hand ful
• 1 stem Curry leaves
• Salt As reqd
• Cashews A hand full
• Raisins A handfull, Kismis
• 3 spoons Ghee
• 1 spoon Oil

Instructions

 

• Soak the rice in water for 10 mins.
• After 10 mins, take the rice n keep it in a newspaper for another 20 mins.
• In a pan, put 2 spoons of ghee and fry 1 sliced onion till brown. Keep aside.
• Likewise fry cashews and kismis and keep aside.
• Heat the remaining 1 spoon of ghee.
• Add cinnamon stick, cloves, cardamom and bay leaves.
• Once a nice aroma comes, add rice and fry till tic tic sound comes to an end(for 5 - 8 mins).
• In an electric cooker(or normal cooker), pour 1 1/2 cups of water, lemon juice, saffron and salt.
• Keep the cooker to cook position.
• Once the cooker has gone to warm, add the rice and again put the cooker to cook position.
• In a chopper, chop rest of the onion, green chillies, garlic and ginger.
• Keep a pressure cooker in the flame.
• Add oil, chopped items and salt and saute thoroughly.
• Once it is finely sauteed, add tomatoes, coriander leaves and curry leaves.
• Once the tomatoes are cooked, add turmeric, coriander, chilli, garam masala, meat masala, perinjeeraka powder and saute for another 2 mins on low flame.
• Finally add cleaned muttons and a little water and pressure cooker for 1 whistle.
• Open the cooker and put the mutton into a non stick pan.
• Make the gravy into a thick one(as for biriyani).
• Take out the rice.
• Take a little ghee and spread to the bottom of the electric rice cooker.
• Add a portion of rice, mutton gravy, cashews, kismis, fried onion.
• Like wise, put the rest of the rice and ingrdients in the above order.
• :- Rice should come in the top.
• Pour 1 spoon pineapple essence.
• Set the cooker to cook position.
• After 5 mins, by hand change the cooker to warm position.
• Keep in warm for half an hour.
• :- Serve hot with salad and pappadams.

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