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Main Course

Kerala Mutton Biriyani In Pressure Cooker

A slow-assembled mutton biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 2 servings

1/2 kg Mutton
1 cup Basmati rice
1/2 Of Lemon
Saffron A pinch
7 nos Onion
1 nos Tomato big
4 nos Green chillies
1 large Cinnamon (Karugapatta)
6 nos Cloves (Grambu)
5 nos Cardamom (Elakka)
2 nos Bay leaves
1 inch Ginger
6 nos Garlic pods
1 Spoon Turmeric powder
1 Spoon Chilli powder
1 Spoon Coriander powder
1 Spoon Aniseed powder (Perinjeerakam)
1 Spoon Garam masala powder
1 Spoon Meat masala
Coriander leaves A hand ful
1 Stem Curry leaves
Salt, to taste
Cashews A hand full
Raisins A handfull, Kismis
3 Spoons Ghee
1 Spoon Oil

Preparation

Step 1
Soak the rice in water for about 10 minutes.
Step 2
After 10 minutes, take the rice n keep it in a newspaper for another 20 minutes.
Step 3
Set a pan on the stove, put 2 spoons of ghee and fry 1 sliced onion till brown. Set aside.
Step 4
Likewise fry cashews and kismis and set aside.
Step 5
Heat the remaining 1 spoon of ghee.
Step 6
Add cinnamon stick, cloves, cardamom and bay leaves.
Step 7
Once a nice aroma comes, add rice and fry till tic tic sound comes to an end(for 5 - 8 minutes).
Step 8
In an electric cooker(or normal cooker), pour 1 1/2 cups of water, lemon juice, saffron and salt.
Step 9
Keep the cooker to cook position.
Step 10
Once the cooker has gone to warm, add the rice and again put the cooker to cook position.
Step 11
In a chopper, chop rest of the onion, green chillies, garlic and ginger.
Step 12
Keep a pressure cooker in the flame.
Step 13
Add oil, chopped items and salt and cook thoroughly.
Step 14
Once it is finely sauteed, add tomatoes, coriander leaves and curry leaves.
Step 15
Once the tomatoes are cooked, add turmeric, coriander, chilli, garam masala, meat masala, perinjeeraka powder and cook for another 2 minutes on low heat.
Step 16
Finally add cleaned muttons and a little water and pressure cooker for 1 whistle.
Step 17
Open the cooker and put the mutton into a non stick pan.
Step 18
Make the gravy into a thick one(as for biriyani).
Step 19
Get out the rice.
Step 20
Get a little ghee and spread to the bottom of the electric rice cooker.
Step 21
Add a portion of rice, mutton gravy, cashews, kismis, fried onion.
Step 22
Like wise, put the rest of the rice and ingrdients in the above order.
Step 23
Rice should come in the top.
Step 24
Pour 1 spoon pineapple essence.
Step 25
Set the cooker to cook position.
Step 26
After 5 minutes, by hand change the cooker to warm position.
Step 27
Keep in warm for half an hour.
Step 28
Serve while still hot with salad and pappadams.

Tip

Whole spices — cardamom, cloves, cinnamon — go in early with the oil. They need time to infuse their flavour into the fat.

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Ingredientsfor 2 servings

1/2 kg Mutton

1 cup Basmati rice

1/2 Of Lemon

Saffron A pinch

7 nos Onion

1 nos Tomato big

4 nos Green chillies

1 large Cinnamon (Karugapatta)

6 nos Cloves (Grambu)

5 nos Cardamom (Elakka)

2 nos Bay leaves

1 inch Ginger

6 nos Garlic pods

1 Spoon Turmeric powder

1 Spoon Chilli powder

1 Spoon Coriander powder

1 Spoon Aniseed powder (Perinjeerakam)

1 Spoon Garam masala powder

1 Spoon Meat masala

Coriander leaves A hand ful

1 Stem Curry leaves

Salt, to taste

Cashews A hand full

Raisins A handfull, Kismis

3 Spoons Ghee

1 Spoon Oil

Preparation

Step 1

Soak the rice in water for about 10 minutes.

Step 2

After 10 minutes, take the rice n keep it in a newspaper for another 20 minutes.

Step 3

Set a pan on the stove, put 2 spoons of ghee and fry 1 sliced onion till brown. Set aside.

Step 4

Likewise fry cashews and kismis and set aside.

Step 5

Heat the remaining 1 spoon of ghee.

Step 6

Add cinnamon stick, cloves, cardamom and bay leaves.

Step 7

Once a nice aroma comes, add rice and fry till tic tic sound comes to an end(for 5 - 8 minutes).

Step 8

In an electric cooker(or normal cooker), pour 1 1/2 cups of water, lemon juice, saffron and salt.

Step 9

Keep the cooker to cook position.

Step 10

Once the cooker has gone to warm, add the rice and again put the cooker to cook position.

Step 11

In a chopper, chop rest of the onion, green chillies, garlic and ginger.

Step 12

Keep a pressure cooker in the flame.

Step 13

Add oil, chopped items and salt and cook thoroughly.

Step 14

Once it is finely sauteed, add tomatoes, coriander leaves and curry leaves.

Step 15

Once the tomatoes are cooked, add turmeric, coriander, chilli, garam masala, meat masala, perinjeeraka powder and cook for another 2 minutes on low heat.

Step 16

Finally add cleaned muttons and a little water and pressure cooker for 1 whistle.

Step 17

Open the cooker and put the mutton into a non stick pan.

Step 18

Make the gravy into a thick one(as for biriyani).

Step 19

Get out the rice.

Step 20

Get a little ghee and spread to the bottom of the electric rice cooker.

Step 21

Add a portion of rice, mutton gravy, cashews, kismis, fried onion.

Step 22

Like wise, put the rest of the rice and ingrdients in the above order.

Step 23

Rice should come in the top.

Step 24

Pour 1 spoon pineapple essence.

Step 25

Set the cooker to cook position.

Step 26

After 5 minutes, by hand change the cooker to warm position.

Step 27

Keep in warm for half an hour.

Step 28

Serve while still hot with salad and pappadams.