Mutton biryani in easy steps

I like to keep my cooking simple and use the bare minimum when it comes to cookware. Why? I hate doing the dishes.

This recipe uses a pressure cooker cause it’s the fastest way to cook mutton – goat meat.

I have listed the steps below for quick reference.

1. Marinate the meat – overnight – with yogurt, ginger-garlic paste, green chilies, red chili power, cumin powder, coriander powder, turmeric, bay leaves, pepper corns, cinnamon, cardamon, and anise star.
2. Bring out the pressure cooker, and fry cumin seeds first, followed by roughly cut onions.
3. Once the onions are translucent, add the marinated meat and fry it till it changes color.
4. Add water and pressure cook the mix for 8 whistles.
5. Now layer the dish.
   Meat mix at the base, followed by a layer of boiled rice, followed by a drizzling of lemon juice, chopped coriander and chopped mint leaves, followed by a layer of fried potatoes and fried onions.
6. You can add another layer of meat, rice, coriander, mint, potatoes and onions.
7. The beauty of a biryani is the layers.
8. Simmer the layers to ensure flavors permeate the rice.

Marinate the meat

Fry cumin

Fry onions

Add the meat

Add water

Add boiled rice

Add lemon juice, chopped coriander and mint

Add fried onions and potatoes

Add another layer of meat, rice, coriander, mint, potatoes, onions.

Ingredients

1 lb mutton – cut into cubes
1 lb Basmati rice
1/2 cup onion, roughly cut
1 teaspoon cumin seeds
3/4 cup oil/ ghee
2 cups water

For the marinade
1 tablespoon ginger-garlic paste
½ cup yogurt
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
2-3 sticks of cinnamon
2 cardamom pods
5 black pepper corns
1 anise star
2 bay leaves
6 cups water
8-10 green chilies
Salt to taste

For the layering
3 small-sized potatoes – fried
1 onion – sliced and browned
1/2 cup coriander- chopped
1/2 cup mint leaves- chopped
2 teaspoons lemon juice