Instant Pot Dishes
Mutton Biryani
Tender mutton and fragrant basmati rice, layered and slow-cooked with warm spices for a rich, deeply flavorful biryani. A special-occasion favorite worth the extra time.
By Sai Balaji·PREP 30 MINUTES + OVERNIGHT MARINATION·COOK ~30 MINUTES·SERVES 6
Watch it made
Ingredients
- bone-in mutton chunks, defrosted1.3 kg
- turmeric1 tsp
- salt1 tbsp
- black pepper½ tbsp
- chili powder1 tbsp
- garam masala1 tbsp
- fresh mint leaves½ cup
- green chilies5
- fresh coriander¼ cup
- ginger-garlic paste2 tsp
- dahi (yogurt)½ cup
- oil½ cup
- oil¼ cup
- bay leaves2
- cinnamon stick1
- black cardamom1
- star anise1
- fennel seeds1 tbsp
- green cardamom pods3
- whole onion, diced1
- green chilies2
- water3 cups
- washed rice3 cups
- water2½ cups
- salt1 tbsp
- rose water1 tbsp
- kewra water1 tbsp
Instructions
- 1Marinate the mutton: Add 1.3 kg bone-in mutton to a large bowl. Add 1 tsp turmeric, 1 tbsp salt, ½ tbsp black pepper, 1 tbsp chili powder, 1 tbsp garam masala, ½ cup mint leaves, 5 green chilies, ¼ cup coriander, 2 tsp ginger-garlic paste, ½ cup dahi, and ½ cup oil. Mix thoroughly until the mutton is evenly coated.
- 2Rest overnight: Cover the bowl with plastic wrap and refrigerate overnight to allow the mutton to marinate.
- 3Bloom the whole spices: The next day, set the Instant Pot to Sauté mode with the lid off. Add ¼ cup oil, followed by 2 bay leaves, 1 cinnamon stick, 1 black cardamom, 1 star anise, 1 tbsp fennel seeds, and 3 green cardamom pods. Sauté briefly until fragrant.
- 4Cook the aromatics: Add 1 diced onion and 2 green chilies. Sauté for about 4 minutes, stirring occasionally.
- 5Add the mutton: Add the marinated mutton to the Instant Pot and mix well with the onions and spices.
- 6Pressure cook the mutton: Add 3 cups water, close the lid, and pressure cook for 16 minutes.
- 7Add the rice: Once the mutton has cooked, add 3 cups washed rice, 2½ cups water, and 1 tbsp salt to the pot. Add 1 tbsp rose water and 1 tbsp kewra water.
- 8Pressure cook the biryani: Close the lid and pressure cook for another 6 minutes.
- 9Serve: Carefully release the pressure, fluff the rice gently, and serve the biryani hot.