A simple and delicious Mutton biryani cooked in a pressure cooker. Learn this easy method with the help of a video and stepwise pictures.

First of all, cooking the mutton biryani in a pressure cooker is a lot easier and tastier than any other dum method or pan method. Moreover, pressure cooker biryani saves time and effort. Of course, tension freeway is to make with a cooker. Once you get familiar with the perfect rice to water ratio, even a beginner can cook a delicious biryani perfectly.

In addition, pair this Mutton biriyani with simple onion raita and/or thin mutton gravy. Heavenly delicious it will be.

Furthermore, today I used seeragasamba (jeera) rice and you can use Basmati rice also. The water ratio is the same for both varieties. Just make sure to measure rice and water using the same cup. Always for making biryani in a pressure cooker, one cup rice, and 1.5 cups water. Also, for Mutton biryani, I use mutton broth(boiled water) along with plain water. Hence measure accordingly.

How to make Mutton Biryani in a cooker

For other popular non-veg recipes:

Kerala egg roast

Chicken chukka

Pepper chicken

Mutton Kola urundai

Chicken ghee roast

Watch the video uploaded in the recipe card and please subscribe to the youtube channel for more recipe videos 🙂

Mutton biryani | How to make Mutton biryani in cooker

Sangskitchen

A simple and delicious Mutton biryani cooked in the pressure cooker.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course lunch, Main Course

Cuisine Indian

Servings 4

Calories 620 kcal

Ingredients

  

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Ingredients:

• 250 g mutton (boiled/pressure cooked)
• 1 cup(200g) Basmati/jeera rice

Whole spices:

• 3 cinnamon
• 2 bay leaves
• 2 cardamom
• 3 cloves
• 2 mace strands
• 1 star anise

Other ingredients:

• 4 tbsp oil
• 2 onions
• 2 tomatoes
• 4 green chillies
• 2 tbsp gg paste
• 1 cup mint leaves
• ½ cup coriander leaves
• ½ cup curd
• ¼ tsp turmeric powder
• ½ tbsp chilli powder
• ½ tsp biryani masala
• 1 cup mutton broth (mutton boiled water)
• ½ cup water
• 1 tsp salt (as per taste)

Instructions

 

Preparation:

How to boil mutton:

• Clean mutton pieces properly with water, take in a pressure cooker.
• Add a cup of water for 250g mutton.
• Also, add some turmeric powder and a little salt.
• Pressure cook for five to six full whistles to cook the pieces soft and tender.
• Take the cooked mutton pieces and keep aside.
• Do not discard the boiled water (mutton broth) as we will use this in the biryani.

Other preparations:

• Slice and chop onions, tomatoes, and green chillies.
• Keep cleaned mint and coriander leaves ready.
• Soak the rice for 20 minutes while we do the base masala cooking.
• Make ginger garlic paste if you don't have in stock with ten garlic pods and two inches of ginger piece.

Recipe:

• Heat oil in a pressure cooker, add all the whole biryani spices.
• Add sliced onions and saute well until the onions become soft and transparent.
• Now put ginger garlic paste and saute well with onions to remove the raw smell.
• Put slit green chillies and fry them.
• Add tomatoes now and cook them soft and mushy.
• At this stage add mint and coriander leaves.
• Now add the boiled Mutton pieces and curd.
• Also, add turmeric powder and chilli powder.
• Now measure and add the mutton broth along with water. For 1 cup rice measure 1.5 cups of broth+water(use the same cup for measuring rice and water). I used 1 cup of Mutton broth and 1/2 cup of plain water.
• Add salt and let the water boil.
• When water is boiling add biryani masala powder and mix it up.
• Drain the water from the soaked rice and add into the boiling biryani masala.
• Mix gently, cover with cooker lid and put the weight.
• Allow two full whistles in high flame and switch off, remove from the heat source. Instead, you can give one full whistle in high and five minutes in simmer mode also will work.
• Let the pressure settle down completely on its own. Open the lid, fluff the biryani gently.
• Transfer to a different vessel and serve hot with raita.

Video

Notes

Tips: 1) Firstly, pressure cooking the mutton pieces separately is a must before starting biryani in cooker. 2) Moreover, I used seeragasamba(jeera) rice for making this cooker biryani. Instead, you can use basmati rice also for the same method. 3) Finally, use good quality biryani masala powder and only use less quantity. Because more amount of ground biryani powder will make the biryani bitter.

Nutrition

Calories: 620kcal

Keyword How to make easy mutton biryani, Mutton biryani, mutton biryani in cooker, Mutton biryani seimurai

Tried this recipe?Let us know how it was!

Preparation:

How to boil mutton:

• Clean mutton pieces properly with water, take them in a pressure cooker. Add a cup of water for 250g mutton.
• Also, add some turmeric powder and a little salt.
• Pressure cook for five to six full whistles to cook the pieces soft and tender. Take the cooked mutton pieces and keep them aside.
• Do not discard the boiled water (mutton broth) as we will use this in the biryani.
• Slice and chop onions, tomatoes, and green chillies.
• Keep cleaned mint and coriander leaves ready.
• Soak the rice for 20 minutes while we do the base masala cooking.
• Make ginger garlic paste if you don’t have in stock with ten garlic pods and two-inch of ginger pieces.

How to make mutton briyani in pressure cooker:

• Heat oil in a pressure cooker, add all the whole biryani spices.

• Add sliced onions and saute well until the onions become soft and transparent.

• Now put ginger garlic paste and saute well with onions to remove the raw smell.
• Put slit green chillies and fry them.

• Add tomatoes now and cook them soft and mushy.

• At this stage add mint and coriander leaves.

• Now add the boiled Mutton pieces and curd.

• Also, add turmeric powder and chilli powder.

• Now measure and add the mutton broth along with water. For 1 cup rice measure 1.5 cups of broth+water(use the same cup for measuring rice and water). I used 1 cup of Mutton broth and 1/2 cup of plain water.

• Add salt and let the water boil.

• When water is boiling add biryani masala powder and mix it up.

• Drain the water from the soaked rice and add it into the boiling biryani masala.

• Mix gently, cover with cooker lid and put the weight.

• Allow two full whistles in high flame and switch off, remove from the heat source. Instead, you can give one full whistle in high and five minutes in simmer mode also will work.
• Let the pressure settle down completely on its own. Open the lid, fluff the biryani gently.

• Transfer to a different vessel and serve hot with raita.

Tips:

1) Firstly, pressure cooking the mutton pieces separately is a must before starting biryani in the cooker.

2) Moreover, I used seeragasamba(jeera) rice for making this cooker biryani. Instead, you can use basmati rice also for the same method.

3) Finally, use good quality biryani masala powder and only use lesser quantity. Because more amount of ground biryani powder will make the biryani bitter.

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