Name: Instant Pot Mutton Biryani
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 1½ lbs goat meat (mutton); ⅓ cup olive oil (zatoon ka tail); homemade biryani masala; 4 tbsp ginger garlic paste (adrak lasen ka paste); 5 tbsp biryani masala ((that you just made)); 1 tsp red chili powder (lal mirchi powder ); 5 black peppercorns (sabud kali mirch); 3 green peppers (hari mirchi); 4 plums (aloo bukara); 4 tbsp fresh lemon juice (nembo ka rus ); 2 roma tomatoes (finely chopped (tamatar)); ½ cup yogurt (dahi ); 1½ tsp salt (namak ); 3½ cup rice (Laxmi Long Grain Aged Rice); 3 tbsp olive oil (zatoon ka tail); 2 tbsp water (pani); ½ tsp kewra; ½ bunch cilantro (danya (finely chopped ); ½ bunch mint (podina )

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This post is sponsored by Laxmi.

This Instant Pot Mutton Biryani recipe is an absolute mind-blower. Mutton Biryani is a goat gravy deliciously wrapped around orange rice, resulting in an impeccable flavor. This Mutton Biryani is more flavorful than spicy, leveraging the perfect balance.

WHAT IS MUTTON BIRYANI?

Instant Pot Mutton Biryani is a North Indian/Pakistani rice dish wrapped in a delicious meat (goat) gravy. Its layers of rice and meat gravy will be among the most aromatic smells you will encounter. As with many cultural staples, each region boasts its own adaptations when it comes to crafting the ideal biryani. I like to describe my biryani as the biryani you'd find at somebody's wedding back home, often known as the shadiyoon wali biryani (the biryani you get at weddings.) Lastly, like Biryani other Pakistani recipes are just as delicious.

INGREDIENTS TO MAKE THE BEST MASALA

Dried long red pepper - lambi lal mirchi
Bay leaves - tez patta
Star anise - badiyan ke phool
Coriander seeds - pisa hua dhaniya
Cumin seeds - sabut zeera
Fennel seeds - saunf
Caraway seeds - shahi zeera
Mace - javitri
Cinnamon sticks - dal chini
Cloves - long
Black cardamom - badi kali elichi
Green cardamom - hari elichi
Black peppercorns - sabut kali mirch
Netmug- jaefal
Turmeric powder - haldi
Red chili powder- lal mirchi powder
Salt - namak

HOW TO MAKE THE MASALA?

In a fry pan, on medium to low heat, lightly dry roast: nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon sticks, cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds until you smell their fragrance.
Grind the whole spices in a grinder until it's powder form.
Now mix in the red chili powder, turmeric, and salt.
Set aside.

HOW TO MAKE THE GRAVY?

Turn on the instant pot , select sauté mode.
Add oil let it heat up.

Now add the onion sauté the onion until they are translucent.

Next add in ginger garlic paste and sauté that for 15 seconds.

Now add in the meat and sauté that for a minute or two.

Add yogurt, mix well. Let it cook for 3-4 minutes.
Now add the biryani masala that you made earlier. Mix well.
Next add black peppercorns, red pepper powder, lemon juice, plums, and green pepper. Mix well.

Close the lid, select pressure and put the pressure for 17 minutes.

After depressing the Instant Pot, open the lid.

It should look like this when you open the lid. Mix well and set aside.

HOW TO MAKE THE PERFECT RICE?

I have a whole post dedicated how to make the perfect Basmati Rice (Perfect & Easy). The biryani rice is almost the same but I am going to run you through step by step in this post. However, you can refer to that post if you don't know how to wash basmati rice properly and other tips.

Presoak the Rice in water for 30 minutes. Drain the water.

In a large pot, on medium heat, add water, salt, star anise, and cloves.
Bring it to a boil.

Add the drained rice in the pot.
Now let the rice cook for 6-7 minutes remember you're doing this on medium high heat. Check the are cooked upto 75-80%.

Remove the pot from the stove and drain the water.

Look how every grain is seprate and long.

HOW TO LAYER THE BIRYANI?

In a large pot, add 3 tbsp oil and 2 tbsp water. Scatter that across the bottom of the pot.

To set the first layer lay out 25% rice in the bottom of the pot as your first layer.

Sprinkle few pinches food coloring on top of the rice

Next place some of biryani gravy that you made earlier and on top sprinkle some fresh cilantro and fresh mint.

Repeat the last 3 steps and one or two times On the last layer of rice add food color, cilantro, mint and lastly kewra.

TIPS OF MAKING THE PERFECT BIRYANI!

Place a tawa when layering the biryani.
Always add tomatoes and yogurt before you add biryani masala so the masala wouldn't dry and burn from the bottom of the pan. Even if you cook beef or goat biryani no need to add water then.
Don't overcook the rice. It will make your biryani soggy.
Don't open the biryani when you close the stove, let it set in its steam.
When grinding the masala grind the big masala first: cinnamon stick, bay leaves, anise stars, black cardamom, long dried red peppers, nutmeg, and mace. When they all come to their powder form, then take the powder out in a bowl and grind the remaining whole spices next.

PAIRS WELL WITH BIRYANI...

The biryani pairs well with Cilantro Tomato Yogurt Raita.

MUTTON RECIPES TO CHECK OUT

This post is sponsored by https://www.amazon.com/stores/LAXMIBRAND/Homepage/page/C7F9002F-73B6-4230-B174-6AE2DBAE949A

LET'S MAKE MUTTON BIRYANI!!!

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