Biryani is a South Asian mixed rice dish with the addition of either vegetables or meat. In most of the Indian homes if you visit them on weekends for sure Biryani would be there in their lunch menu. Since I am Vegetarian (Eggetarian) mostly I make vegetable biryani on weekdays and in weekends nonveg biryani exclusively for him.
Since mutton/goat is his favorite meat, we ended up making mutton biryani during weekends. Mutton Biryani as such is yummy to eat but you can serve it with onion raitha, chicken curry, boiled egg, brinjal curry.,etc.,
There are many variations of biryani according to their regions and religions’ , soon I will share those different varieties in my blog ,but today I have shared an easy recipe to make at home using pressure cooker. Sounds simple right? Let’s see how to make it
Easy Mutton/Goat Biryani
Easy pressure cooked Mutton/Goat biryani recipe.
- Goat/Mutton – 250 gm (0.5 LB)
- Basmati rice – 1.5 Cups
- Sliced Onion – 1 cup
- Sliced Tomato – ½ cup
- Ghee – 2 tablespoons
- Oil – 1 tablespoon
- Bay leaf – 1
- Cloves – 4
- Cinnamon stick – 1 inch size
- Star anise – 2
- Cardamom – 2
- Ginger and garlic paste – 2 tablespoons
- Mint leaves – fistful
- Coriander leaves – fistful
- Curd – ¼ cup
- Green chili – 2
- Peppercorns – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Red chili powder – 2 tablespoons
- Coriander powder – 1 tablespoon
- Garam masala – 1 tablespoon
- Roasted cumin powder – 1 teaspoon
- Water – 3 cups
- Step 1 Clean the goat/mutton with salt and turmeric and set aside.
- Step 2 Wash and soak the basmati rice for 30 minutes.
- Step 3 Heat a pressure cooker and add ghee and oil.
- Step 4 Once the oil is heated add the whole garam spices one by one (Bay leaves, cloves, star anise, cardamom, cinnamon stick, peppercorns).
- Step 5 Add the green chili and sliced onions and fry till it is golden brown in color.
- Step 6 Add the sliced tomatoes and sauté it for 2 minutes and then add the ginger and garlic paste.
- Step 7 Then add the mutton/goat pieces and give it a mix.
- Step 8 Now add the spice powders one by one (Turmeric powder, red chili powder, coriander powder, roasted cumin powder, garam masala).
- Step 9 Add the chopped mint leaves and coriander leaves.
- Step 10 Add the required salt and curd.
- Step 11 Give it a quick mix and add the 3 cups of water to it and pressure cook it for 6-8 whistles.
- Step 12 Once the pressure is settled remove the cooker lid and add the soaked basmati rice and close the lid and allow it to cook for another 2 whistles.
- Step 13 After 2 whistles switch off the flame and allow it to rest for 20 minutes.
- Step 14 Then you can open the pressure cooker and transfer the biryani to the serving plate.
- Step 15 Enjoy the biryani with raitha or your favorite curry.
- Since the mutton/goat take more time to cook, we are pressure cooking the mutton first and then adding the rice later.
- If you bought the meat from aged goat then add some lemon juice so that the meat cooks perfectly
- You can also add some fried onions while serving , it will certainly enhance the biryani flavor.
- Buy the mutton pieces which has both flesh and bones because it taste good for biryani’s
- Soaking the basmati rice is the important step to get perfectly cooked biryani rice, so please don’t skip it.
Try this simple and easy pressure cooked Mutton/Goat Biryani recipe and let me know how it turns. If you are a vegetarian like me then you can try this “Chettinad Vegetable Biryani” recipe.