This is a very easy recipe for making mutton biryani in a pressure cooker. The mutton is cooked first and then added to the rice and aromatics along with the liquid used for cooking mutton. Here is how to do mutton biryani in the pressure cooker.
Gently wash the basmati rice in running water and let the rice soak in the water. Soaking the rice in water is one of the key steps in making biryani in pressure cooker. It helps in keeping the rice intact while cooking without becoming mushy. Soak the rice in water before starting to cook. Set aside.
Take a pressure cooker and add in the mutton pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside. Let the pressure release on its own. Remove the pieces and keep it seperately and save the liquid. The liquid has got a lot of flavour. We will use it later.
Make a paste of ginger and garlic in a blender. Add up to 1/4 cup of water and grind it into a very smooth paste. Set aside.
Heat Oil in a pressure pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft. Once the onions are soft, add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top.
Drain the rice and add it to the pan. Add in the mutton pieces. Add in the coriander leaves, mint leaves and juice of a lemon. I have used 1 cup of rice today (250 ml). We use 1.5 cups of liquid for each cup of rice. The mutton liquid I had was about half a cup. So I added a cup of water and the mutton liquid.
Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Mutton Biryani hot.
Side dishes for the biryani Brinjal Thokku Dalcha Mutton Curry Chicken Curry
For cooking mutton
- 250 grams Mutton with bone
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
For the biryani
- 1 cup basmati rice ( 250 ml)
- 2 tablespoon peanut oil
- 1 stick cinnamon
- 2 cardamom
- 2 cloves
- 1 medium onion, sliced
- 1 medium tomatoes, chopped
- 8 cloves garlic
- 1 inch piece ginger
- 3 green chillies, slit
- 1/4 cup plain yogurt
- 10 mint leaves, coarsely chopped
- 5 sprigs coriander leaves, coarsely chopped
- Juice of half a lemon
- Soak the rice in water before starting to cook. Set aside.
- Take a pressure cooker and add in the mutton pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside.
- Heat Oil in a pressure pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top.
- Drain the rice and add it to the pan. Add in the mutton pieces. Add in the coriander leaves, mint leaves and juice of a lemon. Add in the water and the mutton liquid (1.5 cups in total)
- Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Mutton Biryani hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Tamilnadu
For cooking mutton
- 250 grams Mutton with bone
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
For the biryani
- 1 cup basmati rice ( 250 ml)
- 2 tablespoon peanut oil
- 1 stick cinnamon
- 2 cardamom
- 2 cloves
- 1 medium onion, sliced
- 1 medium tomatoes, chopped
- 8 cloves garlic
- 1 inch piece ginger
- 3 green chillies, slit
- 1/4 cup plain yogurt
- 10 mint leaves, coarsely chopped
- 5 sprigs coriander leaves, coarsely chopped
- Juice of half a lemon
- Soak the rice in water before starting to cook. Set aside.
- Take a pressure cooker and add in the mutton pieces, salt, turmeric powder, coriander powder and red chilli powder. Add 1.5 cups of water. Cover and cook for 20 minutes on medium flame. Expect 15-18 whistles. Remove from heat and set aside.
- Heat Oil in a pressure pan and add in the spices. Cinnamon, Cloves and Cardamom. Add in the onions and saute until the onions are soft. Once the onions are soft, Add in the tomatoes and the ginger garlic paste, yogurt and green chillies. Saute the mixture until streaks of oil appear on the top.
- Drain the rice and add it to the pan. Add in the mutton pieces. Add in the coriander leaves, mint leaves and juice of a lemon. Add in the water and the mutton liquid (1.5 cups in total)
- Close the pan and cook on medium flame for first whistle and on low flame for the next whistle (about 3-4 minutes). After the two whistles, switch off the flame and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve Pressure Cooker Mutton Biryani hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Tamilnadu
Find it online : https://www.kannammacooks.com/pressure-cooker-mutton-biryani-easy-mutton-biryani-recipe/
Besan Cheela is very similar to the Tomato Omelette . Its a very quick recipe and can be put together in minutes for breakfast. Its made with gram flour and all the fixings that go on a regular Indian style omelette. Its even referred to as the veg omelette. Here is how to do Besan cheela.
Sieve the chickpea flour. Its an important step to get rid of the lumps. The larger lumps that form, use your fingers to powder it down.
Add in the onion, green chillies, coriander leaves, salt and the spices. Dump them all. Add in half a cup of water at first and mix well with a wooden spoon until a thick smooth batter forms. Adding a lot of water to the flour makes for lumpy batter. Add water in stages. Once a thick batter forms, you can dilute it with more water. By doing this way, the end batter will be perfectly smooth and lump free.
Add more water and dilute the batter. The batter should be slightly watery than the typical dosa batter.
Heat a skillet until hot. Ladle 1/3 cup of batter and pour on a lightly oiled preheated griddle and cook for 2 minutes each side until lightly brown on low flame. Serve hot.
- 1 cup besan, chickpea flour
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 5 sprigs finely chopped coriander leaves
- ½ teaspoon salt
- ¼ teaspoon red chilli powder
- ½ teaspoon turmeric
- ¼ teaspoon asafoetida (Hing), Optional
- ⅔ to 1 cup water
- Sieve the chickpea flour.
- Add in the onion, green chillies, coriander leaves, salt and the spices. Dump them all. Add in half a cup of water at first and mix well with a wooden spoon until a thick smooth batter forms.
- Add more water and dilute the batter. The batter should be slightly watery than the typical dosa batter.
- Ladle 1/3 cup of batter and pour on a lightly oiled preheated griddle and cook for 2 minutes each side until lightly brown on low flame. Serve hot.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
