Recipe for Tamilnadu style mutton biryani made in the pressure cooker. Easy recipe with biryani masala made from scratch. With step by step pictures. Measurements used 1 teaspoon 5 ml 1 tablespoon 15 ml 1 cup approx 240 ml
For the Biryani Masala
- 1 teaspoon Coriander Seeds
- 1/4 teaspoon Cumin Seeds
- 1 teaspoon Poppy Seeds
- 1 sprig Curry Leaves
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Fennel Seeds
- 3 Dry Red Chillies
- 1/2 inch piece Cinnamon
- 1 Clove
Prep Work for making paste
- 10 cloves garlic
- 1 inch piece ginger
- 12 small onions or 6 shallots
Marinating the mutton
- 600 grams mutton
- 1/2 cup plain yogurt / curd
- 1 teaspoon salt
- part of the ground ginger-garlic paste ( 2 teaspoon)
- 3 bay leaves
- 1 inch piece cinnamon
- 2 cloves
- 2 cardamom
- 400ml aged basmati rice
- 2 tablespoon peanut oil
- 2 tablespoon ghee
- 3 onions, sliced (about 2 cups)
- 6–10 green chillies, slit
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1.5 teaspoon salt
- Dry roast the ingredients for the biryani masala until brown and fragrant. Grind to a fine powder. Set aside.
- Grind the ginger-garlic paste and small onion / shallot paste. Set aside.
- Marinate the mutton with two teaspoon of ground ginger garlic paste, salt and yogurt. Set aside.
- Heat peanut oil and ghee in a pan until hot. Add in the aromatics.
- Add in the onions and green chillies and fry till brown and caramelized.
- Add in the chopped mint leaves and coriander leaves and fry for a minute.
- Add in the remainder of the ginger garlic paste. Fry for a couple of minutes. Add in the small onion / shallot paste and fry for a couple of minutes more until the mixture is dry.
- Add in the red chilli powder and coriander powder. Fry for a minute. Add in the freshly ground biryani masala. Fry for a minute more.
- Add in the marinated mutton. Saute well for a couple of minutes so the masalas coat the meat evenly.
- Add in half a cup of water. Cover the pan and pressure cook for 5 whistles. Switch off the flame and wait for the pressure to release naturally.
- Remove the meat from the pan and measure the gravy/sauce remaining.
- Add the meat back to the pan and add in the required water. We have used 400ml rice. So we will need 800ml water/liquid. Include the gravy along for liquid measurement. Once the liquid comes to a boil, add in the soaked and drained rice. Add in the remaining salt.
- Cover with a lid/plate and cook for 5 minutes on medium flame till the rice has absorbed almost most of the liquid.
- At this stage, reduce the flame of the stove to a sim and cover the pan with the pressure cooker lid and cook for one whistle. Switch off the flame and wait for the pressure to release naturally.
- Fluff up the biryani and serve hot!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Biryani
- Cuisine: Tamilnadu