Instant Pot Mutton Biryani

 

Ingredients:

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Lamb/goat – 2 Pounds

Fried onions – 1 cup ( I use store brought fried onions and use a brand called “Famous”, or whichever is on sale)

Yogurt/curd – 3 tbps (I used homemade yogurt but Unflavored Dannon works well too)

Basmati Rice(http://amzn.to/2DyDzKH) – 4 cups (let it soak in water for 2 Hours)

Mint leaves 1 bunch, chopped

Coriander leaves 1 bunch, chopped

Diced onion 1 red, medium sized

Ginger Garlic Paste 2 tbsp

Salt,to taste

Green chillies(AKA birds eye chilli), 4 , slit (Skip this if you dont want your biryani to be spicy)

Powders:

Garam masala powder 1 tbps

Nawabi meat masala, 1 tbsp

Red chilli powder 2 tbsp

Corriander powder,1 tbsp

Cumin powder 1 tbps

Turmeric powder half tbsp

Whole Garam Masala Spices: (2/3 of each)

pepper corn

maze

black cardamom

cinnamon

cloves

green cardamom

star anise

biryani leaves

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Directions:

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Step 1 : Marinate the meat, to create the biryani base mix. To the meat, add the following: Green chillies All the garam masala spices. Half a bunch of mint leaves, Half coriander leaves Half fried onions Red chilli powder Corriander powder Cumin powder Turmeric Salt Nawabi meat masala Garam masala Ginger garlic paste Yogurt/curd Mix them well and place it in the fridge for an hour.

Step 2: Sauté, the Biryani Base Mix. Turn on Sauté mode and add oil.Once the oil is hot, throw in the onions and sauté for a while.Add ginger garlic paste to the onions, and fry it well. Adjust the temperature of Sauté setting to ‘Low’,to prevent chances of, burning the bottom of the liner. Sauté the base mix for 10 minutes, while occasionally giving a stir. The reason for this step is to “reduce” the base mix by frying. The water will evaporate, the masalas will cook and the base will get thicker.

Step 3: Pressure cook the base mix. Turn on Manual Mode, close the lid, set the time for 10 minutes and make sure the whistle is in Sealing mode. While this is happening, half cook the rice.

Step 4: “Half-cook” the rice on the stove. Boil water in a utensil of your choice, and add the some oil, some salt and few whole garam masala spices to the water. Add the basmati rice to the boiling water.After a while, you will start to see a few grains of water come to the top.Thats when the rice is “half-cooked”. Drain the water and set the rice aside.

Step 5: Layer the rice onto the Biryani Base Mix and then sauté them for 10 mins. Do a quick release, wait for the safety valve to drop and carefully open the lid. The meat should be well cooked at this stage.Gather some of the broth-like liquid into a separate bowl. Add a layer of rice, and pour some of the broth/liquid on top of the rice.Add another layer of rice and pour the rest of the broth/liquid on top of the rice. Place the rest of the coriander, mint leaves and fried onions on top of the rice. Saute them together for 10 minutes.Use a lid of your choice. Turn off IP.

 

Serve hot! Serves 4 adults. **********************************************************************

A little about Biryani: Biryani is a layered rice and meat dish, cooked in aromatic spices.Popular choices of meat are chicken and goat.There are over 365 different varieties of biryani in the world.

Biryani is very popular in India and almost every state has its regional method of making biryani.The Biryani made in this video is the “Hyderabadi Mutton Biryani” The history of Biryani is a matter of great debate in India.Some say it were introduced by the Mughals, some think its the Persians, some point to the Arabs and some say Biryani was invented in india, but it was just called Pulav. S

ome food historians say Biryani was invented in the 13th century, by construction workers in Lucknow, Uttar Pradesh and the King of the time loved the smell so much he ordered it to prepared in the royal kitchens as well. Ethymologists have suggested that the name biryani is persian as the persian word ‘beryan’ means ‘to fry’.

Other food historians say Biryani was invented by Indian armies, who didn’t have too many utensils, and wanted to cook something simple in a single pot. They sure would have loved the Instant Pot.

In authentic Hyderabad Biryani, the meat base mix, and the rice are cooked separately till they are half done.Then the rice is layered on top, and they are cooked together in an oven. A unique aspect of layered biryani is that the person eating the biryani can chose the ratio of masala to rice. If you don’t want too much masala, then you can serve yourself the upper layer of biryani which is mostly rice.If you want more masala, you have to scoop from the pots depth, where the masala sits.In the Indian state of Telangana, authentic Hyderabadi Mutton Biryani is served in individual pots alongside Raita and Mirchi Ka Salan. ***********************************************************************

The instant pot shown in this video: http://amzn.to/2BSTPsx

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