MUTTON BIRIYANI (PRESSURE COOKER METHOD)

Ingredients

Basmathi rice -  2 1 /2 cups

Mutton - 750 gms (chopped)

Onions - 2 (sliced)

Tomatoes - 3 (sliced)

Green chillies - 4 (sliced)

Water - 5 cups (including stock)

Ginger paste - 1 Tbsp

Garlic paste - 1 Tbsp

Cloves - 4

Cardamoms - 4

Cinnamon - 2 inch piece

Star anise - 2

Bay leaf - 1

Coriander leaves - 1 cup (chopped)

Mint - 3 / 4 cup (chopped)

Ghee - 100 ml

For Marinade

Chilli powder - 2 Tbsps

Turmeric powder - 1 Tsp

Ginger paste - 2 Tbsps

Garlic paste - 2 Tbsps
Fennel Powder - 1 Tsp

Garam masala - 1 1 / 2 Tbsps

Yoghurt - 1 cup

Salt - to taste

To Garnish

Fried onion slices - 1 / 4 cup

Fried cashew nuts - 20 

Fried raisins -  20

Method

1. Wash the rice and soak in 4 cups of water for 30 minutes.

2. Set aside.

3. Clean and chop the mutton into medium size pieces.

4. To the chopped mutton, add the yoghurt, chilli powder, turmeric

    powder, garam masala powder, ginger paste, garlic paste, and

    salt to taste .

5. Mix well and allow to marinate for an hour.

6. Pressure cook the marinated mutton till 3 / 4 th done.

7. Remove from cooker and reserve the stock separately,

    measure and keep aside.

8. In a pressure cooker pour the ghee and when it is hot add

    the whole spices and bay leaf.

9. Now add the sliced onion and green chillies and saute well.

10. Add the sliced tomatoes and the chopped mint and coriander

      leaves.

11. Saute till raw smell is no more.

12. Now add the measured stock and water .

13. When the water begins to boil add salt to taste, the cooked mutton

      pieces and soaked rice.

14. Mix well once, cover cooker with lid and pressure cook 

      for 3 whistles.

15. When done serve hot garnished with fried onions, cashew nuts and

      raisins.