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.