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Pressure Cooked Mutton Biryani

My dad used to make mutton biryani in a pressure cooker. That was always a big hit in our family.

Anuradha Bhunia
Mon, Feb 24 2014

Photography: Anuradha

About Anuradha

Growing up in Kalyani (WB), I learned cooking watching my mother. (She was really a good cook!). I started my own gastronomic journey on being married in a new country and experienced the challenges of adapting my recipes to the local availability of ingredients and also adopted recipes from all over the world.


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This is my first attempt at cooking mutton biryani in a pressure cooker. Most people love biryani. I have been making chicken biryani for two decades but I was reluctant to make mutton biryani. When we were young my dad used to make mutton biryani in a pressure cooker. That was always a big hit in our family. So friends, I am sharing my first attempt at Mutton biryani. It’s not at all complicated and an especially quick one pot meal.

Fry 2 cups of finely sliced onions in 1 cup hot ghee or oil until golden brown.
Add 2 medium chopped tomatoes, and fried until oil separated.
Add 500gm meat, 1tsp. garlic, 1tbsp. ginger paste, 1 cup whipped yogurt, and ½ packet Shaan Special Bombay Biryani mix (other alternative Biryani mix will do).
Fry for 10 minutes.
Add 1-2 cups of water and pressure cooked for 30 min on low heat until the meat was almost done. Separately soak 3 cups of basmati rice, for 30 minutes. Cook the soaked rice with salt in 12 glasses of water. Boil until the rice is half done.
Removed from heat and drained the water thoroughly. Mixed the rice with the meat and added ½ cup water.

Pressure cook for another 10 minutes on low heat. Adjust pressure cooking duration if you go by the number of whistles. Your lunch or dinner will be ready within an hour and a half.

Enjoy with salad and raita.

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