Quick Pressure Cooker Biriyani (Mutton/Chicken)
Author: Minnie@thelady8home
Recipe type: Main
Cuisine: Indian
- 2 lbs Mutton/Lamb/ Chicken
- 2 Cups Basmati Rice
- 1 large or 2 Med onions sliced fine
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp cumin powder
- 2 tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp coriander seeds whole
- 1 tsp coriander roasted and ground
- 4 pods cardamom
- 5-6 cloves plus 2 more
- 1" cinnamon stick
- 1 bay leaf
- 1 black cardamom (optional)
- 10-12 whole black pepper corns
- 2 tomatoes (skip if cooking chicken)
- salt
- 2-3 tbsp olive oil
- 1 tsp clarified butter (sub with olive oil)
- 4 cups water
- In a Pressure cooker, heat 2-3 tbsp olive oil (you can use less if cooking chicken)
- Fry Onions till golden brown
- Add garlic paste and meat
- Mix well, and cook till the meat is nicely browned
- Once the meat starts looking brown, add whole coriander seeds and the powder spices (except for the freshly roasted and ground coriander seeds)
- Stir nicely, add salt.
- Put in chopped tomatoes (ONLY if cooking mutton/lamb)
- Add 4 cups of water
- If cooking chicken, Proceed to Step 14
- If cooking mutton/lamb, close the pressure lid, and cook for 20 minutes (until the meat is tender)
- Meanwhile, in another pan, 1 tsp ghee/oil
- Season with 2 cloves
- Add drained rice and gently stir it around for 2 minutes on low flame (make sure the rice does not turn burn but looks a bit crispy)
- Now add this rice to the pressure cooker that has the meat. There should be 4 cups worth of water. Add more if required.
- Put the lid back on, and pressure cook till you get one whistle. Leave it as is for next 15 minutes.
- Serve with cucumber, tomato and onion salad.
Recipe by The Lady 8 Home at https://www.thelady8home.com/quick-pressure-cooker-biriyani-muttonchicken/
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