Now add the cooked and drained mutton and mix so the masala is well coated.Add in the tomatoes and cook till they become mushy about 2-3 minutes.Add in the coriander leaves and saute till the leaves are wilted.Add in the chopped ginger and garlic and saute for 2 minutes taking care not to let it burn.Saute the onions till the onions become translucent, add in the chili paste and give a good saute for 2-3 minutes more.In a wide mouthed pan or the pressure cooker add oil and when it is hot add the whole spices, give a quick saute and add sliced onions.Cool, drain the water to use for cooking the biryani or like I do keep it for soup. Cook longer depending on the quality of the meat. Wash mutton with some turmeric powder, drain the water and take it in a pressure cooker with (ingredients under the 'For Cooking Mutton') the chopped onions, ginger, garlic, green chilies, pepper powder, turmeric powder along with 1/2 cup of water and cook in the pressure for 5 whistles.Note:** I use grated ginger and finely chopped garlic instead of paste as they get cooked faster than a paste of raw ginger and garlic but it is purely choice.Note:* I use the mutton cooked water to make a quick soup so I add the ginger, garlic, chilies, onions and pepper powder.Whole Spices: cinnamon pieces, cloves, star anise, bay leaf, curry leaves.8 red chilies (make a fine paste out of it adding a tiny bit of water).1 1/2 cups Kalijeera Rice (substitute with seeraga samba rice).3 lbs mutton (goat meat with bones, cut into bit size pieces).The texture of the rice while it looks a lit bit wet, it gets separate after sitting for another 15 minutes. ![]() ![]() Serve with your choice of mutton kuzhambu or onion raita. Add in the chili paste and saute for 2-3 minutes more.Īdd in salt followed by the ginger and garlic and saute for 2 minutes, followed by the coriander leaves and saute till wilted.Īdd in tomatoes and saute till they become mushy.Īdd in the cooked mutton and then the rice and mix well.Īdd yogurt and the required amount of water and transfer contents to an Instant Pot.Ĭook on manual mode in the Instant Pot for 10 minutes, let it be in the warm setting for 20 minutes. In a pressure cooker add oil and add the whole spices.Īdd curry leaves followed by the onions and saute till translucent. Once the mutton is cooked drain the water into a separate container. Soak the rice for at least 1/2 hour or if you can longer. I forget why I did not use the Instant Pot.Ĭook the mutton with onions, ginger, garlic, green chilies and black pepper powder along with water in a pressure cooker or Instant Pot for 3 whistles or 10 minutes. ![]() I cooked the mutton in the pressure cooker, instead you can cook it on the Instant Pot directly. If you think the mutton will be cooked then do it in the stove top along with the onions and tomatoes, else you can do as in the recipe. I use the water from cooking the mutton for making soup. I normally precook the mutton before adding to the rice for fear of the mutton not being cooked properly. You can substitute Basmati Rice if you want. I cooked this recipe with Bangladeshi Kalijeera rice which is very similar to the seeraga samba rice. I saw this video and jotted down the steps to make the biryani. Once that was done now I am on a quest to try different kinds of biryani along with an obsession to use Instant Pot to make the perfect biryani. Once that was done with Basmati and pressure cooker I moved on to using Seeraga Samba Rice (the rice that was normally used back home). First it is was to make biryani that where each grain is separate and fluffy. I have always been obsessed with making the perfect biryani.
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