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    Home » Main Dish

    Instant Pot Mutton Biryani

    Apr 28, 2022 by Sarah Mirza · 6 Comments

    Jump to Recipe Print Recipe

    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. Each grain of rice is purposefully separated and not mushed together. Mutton Biryani will indubitably please your guests at any party, and will always be a family favorite in the home. 

    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. 


    Next add the tomatoes and mix well. 

    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.
    Set aside.

    HOW TO LAYER THE BIRYANI?

    Place a Tava on the stove.
    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 Raita. (the recipe of raita is coming soon.)

    MUTTON RECIPES TO CHECK OUT

    • Authentic Mutton Karahi (Karahi Gosht)
    • Paya Curry (Mutton Trotters)
    • Matka Gosht (Authentic & Easy)

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

    LET'S MAKE INSTANT POT MUTTON BIRYANI!!!

    3 plates of biryani
    Print Recipe
    5 from 4 votes

    Instant Pot Mutton Biryani

    Instant Pot Mutton Biryani is a goat gravy deliciously wrapped around orange and white rice, resulting in an impeccable flavor. 
    Prep Time10 mins
    Cook Time2 hrs
    Total Time2 hrs 10 mins
    Course: Main
    Cuisine: Indian, Pakistani
    Diet: Gluten Free
    Keyword: authentic biryani, authentic pakistani biryani, biryani, mutton, mutton biryani, pakistani biryani
    Servings: 6 people
    Calories: 630kcal
    Author: Sarah Mirza

    Equipment

    • Instant Pot

    Ingredients

    Biryani Masala

    • 6 dried long red pepper lambi lal mirchi
    • 4 bay leaves tez patta (break into 3-4 pieces each)
    • 3 star anise badiyan ke phool
    • 3 tbsp coriander seeds pisa hua dhaniya
    • 1 tbsp cumin seeds sabut zeera
    • 1 tsp fennel seeds saunf
    • 1 tbsp caraway seeds shahi zeera
    • 2 pieces mace javitri
    • 2 cinnamon sticks dal chini
    • 10 cloves long
    • 4 black cardamom khali elichi
    • 10 green cardamom hari elichi
    • 10 black peppercorns sabut kali mirch
    • ¼ netmug jaefil
    • ½ tsp turmeric powder haldi
    • 2 tsp red chili powder lal mirchi powder
    • 1 tsp salt namak

    Gravy

    • 1½ lbs goat meat mutton
    • â…“ cup olive oil zatoon ka tail
    • 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

    Rice

    • 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

    Instructions

    Biryani 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.

    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.
    • Next add the tomatoes and mix well.
    • 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.
    • Press the vent bottom down and let the steam out. This will allow the excess steam to shoot out of the lid immediately, and the Instant Pot will be depressurized within minutes.
    • After depressing the Instant Pot, open the lid. Mix well and set aside.

    Rice

    • Presoak the rice in water for 30 min.
    • Drain the water. 
    • In a large pot, on medium heat, add water, salt, star anise, and cloves.
    • Bring it to a boil. Then 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.
    • Set aside.

    Layering

    • 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. Then sprinkle few pinches food coloring on top of the rice.
    • Next place some of chicken gravy that you made earlier and on top sprinkle some fresh cilantro and fresh mint. 
    • Keep repeating the pervious step two more times. 
    • On top of the fourth layer of rice, you shouldn't have any chicken gravy left, so your fourth layer will be rice, food coloring, cilantro, mint, and lastly now add kewra to the pot.

    Steam

    • Wrap the lid with aluminum foil. 
    • Place a Tawa on the stove.
    • Place the pot of biryani close with the aluminum foil lid.
    • Now turn the stove on high for 2 min only.
    • Turn the stove on medium heat for the next 7 minutes.
    • Next turn the stove on medium low for 10 minutes.
    • Turn the stove on low for 40 minutes.
    • Now turn the stove completely off and let the pot sit for the next 10 minutes.

    Nutrition

    Serving: 1cup | Calories: 630kcal | Carbohydrates: 102g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 1011mg | Potassium: 482mg | Fiber: 7g | Sugar: 7g | Vitamin A: 777IU | Vitamin C: 54mg | Calcium: 134mg | Iron: 4mg

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    Comments

    1. Alia khan says

      April 29, 2022 at 10:58 pm

      5 stars
      Very delicious biryani I never had before it was not spicy yet extremely flavorful.

      Reply
      • Sarah Mirza says

        April 29, 2022 at 11:08 pm

        Thank you so much for your feedback.

        Reply
      • Alishba Amjad says

        April 29, 2022 at 11:29 pm

        5 stars
        Sara Mirza, I am a big fan of yours. I just got married and living in the joint family. I followed your recipes and my in-laws really loved my food. I am looking forward for more recipes.

        Reply
        • Sarah Mirza says

          April 29, 2022 at 11:30 pm

          yay! so happy to hear that. 🙂

          Reply
    2. Zoha Khan says

      April 29, 2022 at 11:18 pm

      5 stars
      I made it today for Aftar Party. That was very delicious and my sister was asking for recipe.

      Reply
      • Sarah Mirza says

        April 29, 2022 at 11:28 pm

        yay! so glad to hear that.

        Reply

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