Instant Pot Mutton Biryani

5 from 7 votes

Instant Pot Mutton Biryani is a goat gravy deliciously wrapped around orange and white rice, resulting in an impeccable flavor.

Prep Time10

Cook Time2

Total Time2 10

Course: Main

Cuisine: Indian, Pakistani

Diet: Gluten Free

Keyword: authentic biryani, authentic pakistani biryani, biryani, mutton, mutton biryani, pakistani biryani

Servings: people

Calories: 630kcal

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.

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 4 tbsp 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.

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.

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.