Pressure Cooker Mutton Biryani
This pressure cooker mutton biryani is an easy-to-cook version of the famed Malabar mutton biryani. Jeerakasala rice cooked with whole spices, soaking up the flavours of juicy mutton simmered with onions, spices, mint and coriander leaves – it is a union that you cannot refuse!
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 15minutes
Servings Prep Time
4people 15minutes
Cook Time Passive Time
1hour 15minutes
For marinade
For mutton
For rice
  1. Take the green chillies, ginger and garlic mentioned under the marinade ingredients, chop them, and mix well to create a coarse paste.
  2. In a mixing bowl, add the mutton pieces, the marinade, and salt.
  3. Add chopped mint and coriander leaves.
  4. Combine well to get the mutton pieces evenly coated with the marinade ingredients.
  5. Keep aside to marinate for 10 minutes.
  6. Heat some oil in a pressure cooker and shallow fry the onions.
  7. Once the onions are tender, add sliced green chillies, ginger, garlic, coriander leaves and mint leaves.
  8. Add the mutton pieces, combine well, close the lid and pressure cook till the meat is done.
  9. Add 5 cups water in a pot. Add the whole spices and the mint and coriander leaves.
  10. Bring to boil.
  11. Wash and drain the rice. Add to the boiling water.
  12. Cook the rice to 90%. It shouldn’t be fully cooked.
  13. Open the pressure cooker. The mutton pieces should be cooked well by now.
  14. Transfer the almost cooked rice to the pressure cooker.
  15. Add the remaining coriander and mint leaves as a top layer.
  16. Level the rice so that it evenly covers the cooked mutton in the cooker.
  17. Close the lid and cook for 10 more minutes on a low flame (without pressure cooking).
  18. Switch off. Keep the cooker closed for another 15 minutes.
  19. Serve hot with some raita and pickle.
Recipe Notes

Pressure cooking meat

Close the lid, put the regulator weight whistle, and cook on a high flame. When you get the first whistle, reduce to a low flame. Cook for 3-4 more whistles depending on the meat. If you are using meat that is not tender, you might have to cook for a couple more whistles.

Wait for the pressure to release naturally before opening the lid. Do NOT force open.

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