Name: Mutton Biriyani in Pressure Cooker recipe by Rathy V at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 3
Ingredients: Marinating the mutton:; Mutton - 300gms; Ginger garlic paste - 1teaspoon; Chilli powder - 2teaspoon; Thick curd -1teaspoon; Turmeric Powder - a pinch; Salt - just as required for the mutton alone.; Cooking the mutton:; Small onion - peeled and chopped - 1/2cup packed; Tomato -1 chopped; Coriander leaves - 1 small bunch; Water - as required to cook mutton; Oil - 1 and 1/2 teaspoon; For the biriyani masala paste:; Green chilli - 8 ( I used long variety); Fennel seeds - 1 teaspoon; Cinnamon - 1 inch piece; Green Cardamom -1; Cloves - 2; Cashews - around 10; Ginger garlic paste - 1 teaspoon; Ghee - 1 teaspoon; For preparing Briyani:; Seeraga Samba rice - 1 and 1/2 cups; Big onion - 1 sliced; Mint leaves - 1 fistful; Coriander leaves - 1 fistful; Salt - as needed; Garam masala - 1/4 tsp; Lemon juice - just a little squeeze

Clean and wash mutton pieces well. Marinate them with the items given under "Marinating the mutton" section for 15 minutes.

Wash rice and soak it water and set aside. Peel the small onions and chop them, Chop tomato.

Once mutton is marinated, heat cooker with oil, add small onion, saute for a minute. Add tomato, coriander leaves and saute for a minute, Add the marinated mutton, water and close the cooker.

Simmer it after 1 whistle till the mutton is 3/4 cooked(about 7 mins). Dont let it cook completely. In the forthcoming processes, mutton will be cooked further. So see that it is 3/4 cooked but not less than that also.

While the mutton is cooking, lets prepare the biriyani paste. Roast the ingredients under "For the biriyani masala paste" section except the ginger garlic paste with 1tsp ghee just for a minute. Let it cool

In a small mixie jar, add the roasted items with ginger garlic paste and little to water to grind to smooth paste.

Extract coconut milk and set aside. Slice the onion and keep ready mint and coriander leaves.

Once the mutton is 3/4 cooked, drain the mutton cooked water and keep aside. You need the mutton cooked water (stock). Do not discard it.

Measure the mutton cooked stock (I got 1 and 1/2 cups) and coconut milk to 2.5 cups. If needed add extra plain water to make 2.5 cups. Keep aside in a vessel. Set the mutton aside.

In a cooker, add the items under "To temper". Add the sliced big onion and saute till lightly browned.

Add the mint and coriander leaves and saute. Add the ground biriyani masala paste. Add 1 or 2 tsp of water and mix well and simmer the flame for five minutes. Stir occasionally. This is for the raw smell to leave.

Add the cooked mutton and mix well. Simmer for five minutes. Stir occasionally so that the mutton does not stick to the bottom. Add the garam masala and mix.

Add the mutton cooked water and coconut milk (Both jointly consituting 2.5 cups) which you have set aside in a vessel. Mix well. Add required salt and mix well(remember there is salt in mutton as well. Adjust according to that).

Drain the water completely from the soaked rice, and add it to the cooker. Mix well. Close the cooker without weight. Once steam starts coming add the weight and immediately simmer the flame.

Simmer for ten mins. Switch off and let the pressure release by itself. Open the cooker , squeeze a bit of lemon and mix lightly. Serve hot with raita and egg!.