Scrumptious mutton biryani cooked in the Instant Pot…
Beautifully spiced & fragrant basmati rice with juicy & tender mutton garnished with fried onions, saffron, roasted cashew nuts & raisins. This biryani is pure bliss for mutton lovers.
Cooking video
Instant Pot Best Tasting Mutton-Goat Biryani Recipe
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 5 people
Ingredients
For marinating mutton
- Mutton chops or any bone-in pieces- ½ kg or 1 lb
- Garlic cloves- 4 large cloves
- Ginger- 3 inch slice
- Green chilies- 3 large or add 6 small-sized chilies
- Whole cardamoms- 5
- Whole cloves- 2
- Cinnamon stick- 3 inch slice
- Whole peppercorns- 1 tsp
- Salt- 1½ tsp
- Fennel powder- ½ tbsp
- Coriander powder- 1 tbsp
- Mint leaves, chopped- ¼ cup
- Cilantro, chopped- ¼ cup
- Yogurt- ½ cup
For cooking mutton
- Ghee- 3 tbsp
- Dried bay leaves- 2
- Whole cardamom- 3
- Mace- 1
- Onions, sliced- 3 large yellow onions
- Salt- ½ tsp
- Water- 1 cup
For cooking basmati rice
- White basmati rice- 2½ cups (soaked & rinsed)
- Liquid left in the pot- 2 cups
- Salt- ¾ tsp
- Garam masala- ½ tbsp
- Warm water- ¾ cup
- Saffron- 15 strands, soaked in water
- Fried onions- ½ cup
- Mint leaves, chopped- ¼ cup
- Cilantro, chopped- ¼ cup
For garnishing
- Saffron
- Fried onions
- Roasted cashew nuts- ¼ cup
- Roasted raisins- 2 tbsp
- Mint leaves, chopped
- Cilantro, chopped
Instructions
- I've taken mutton or goat chops for making this biryani. Any kind of bone-in mutton pieces can be added.
- To a blender jar, add garlic, ginger, green chilies, whole cardamom, cloves, cinnamon & peppercorns. Grind them to a coarse paste.
- To a large bowl, add the mutton, ground paste, salt, fennel powder, coriander powder, mint leaves, cilantro leaves & yogurt. Combine well.
- If you want this biryani to be spicy, add more green chilies & peppercorns based on your needs.
- Cover the bowl with a cling wrap & let marinate in the refrigerator for 3 hours or longer, overnight marination will be ideal.
- Turn on the Instant Pot.
- Select saute setting, at medium temperature.
- Let the stainless steel pot turn hot.
- Add ghee, dried bay leaves, whole cardamom & mace. Saute for 2 minutes.
- Add sliced onions, season with ½ tsp salt.
- Saute till onions turn translucent. Don't let the onions turn brown.
- Ensure the stainless steel pot hasn't turned brown.
- Add the marinated mutton, combine well.
- Rinse the bowl used for marinating the mutton with 1 cup water, add to the pot. Combine well.
- Close the pot with the lid.
- Cancel saute setting, select pressure cook setting. Set the time to 20 minutes at high pressure.
- After 20 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid.
- Perfectly pressure cooked mutton along with flavorful & aromatic gravy.
- While the mutton is being pressure cooked, soak 2½ cups basmati rice in 3 cups water for 15 minutes.
- After 15 minutes, take the rice in a strainer, rinse the rice under running water till the water turns clear.
- Fry 2 medium sized sliced onions in oil till they turn golden brown, keep it aside.
- In a bowl soak 15 strands of saffron in ¼ cup water, soak for 5 minutes.
- After pressure cooking the mutton, measure the liquid in the pot.
- I had 2 cups of liquid in the pot. Pour the liquid back into the pot along with the cooked mutton.
- In the Instant pot, for pressure cooking 2½ cups of basmati rice, 2¾ cups liquid is required.
- Add additional ¾ cup warm water to the pot.
- Add the soaked & rinsed basmati rice, let the rice completely immerse in the liquid.
- Season with ¾ tsp salt & garam masala.
- Add half of the soaked saffron water.
- Add ½ cup fried onions, mint leaves & cilantro.
- Close the pot with the lid.
- Select pressure cook setting. Set the time to 6 minutes at high pressure.
- After 6 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid.
- Take a few deep breaths in, the aroma from the biryani is just phenomenal.
- The rice will be fluffy & perfectly cooked, along with juicy & tender mutton.
- Take the stainless steel pot out of the main pot & keep it covered for some time, rice will turn further soft & fluffy.
- Roast cashew nuts & raisins in ghee.
- While serving, spread the rice on a platter, make into a bed & top with mutton.
- Sprinkle saffron water, add fried onions, roasted cashew nuts & raisins.
- Enjoy this flavourful aromatic & finger-licking delicious mutton biryani.
Notes
Mutton can be replaced with lamb or beef.
