One pot meals are always welcomed by the supermoms and working women out there. Not because it is easy to make but also turns out good. I usually try vegetarian recipes in one pot method and sometimes chicken or egg biriyani, but never tried mutton/lamb biriyani with this one pot. As you all know, mutton takes forever to cook to the right consistency and if we cook mutton along with basmati rice, the rice will go for a toss. Hence, it's better to cook the mutton with minimal spices (turmeric and salt) for few whistles in a pressure cooker - trust me if you gonna cook mutton on a pan, it will take almost an hour. And we add the cooked mutton pieces to the biriyani masala in a pot and the rest is what you gonna see in detail below.
Ingredients:
350 gms of mutton pieces
1 bay leaf
5 cloves
1 inch cinnamon stick
2 green cardamom
4-5 garlic pods, minced
1 tsp finely chopped ginger
2 tbsp chopped coriander leaves
2 big onions, thinly sliced
2 big tomatoes, roughly chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
2 tbsp cooking oil
2 tbsp ghee/clarified butter
8-10 mint leaves
3-4 green chillies, slit
1 tbsp curd
1.5 cup of basmati rice
How to make one pot mutton biriyani:
1. Pressure cook the mutton pieces with half a tsp of turmeric powder and half a tsp of salt along with a cup of water for about 7-8 whistles on medium flame. This is to make sure the mutton is almost cooked before we add it to the biriyani.
2. Let the pressure go off by itself. Check if the mutton pieces are cooked enough, otherwise cook for another 2 whistles. Here in my place, i only get lamb and hence using lamb for making biriyani.
3. Meanwhile wash and soak the basmati rice for 30 minutes.
4. In a pressure cooker or a heavy bottomed pan(i used the same cooker in which mutton is cooked), add 2 tbsp cooking oil and 1 tbsp ghee/clarified butter. Add the spices cardamom, cloves, cinnamon stick and bay leaf. Saute for a minute.
5. Add chopped ginger, garlic and green chillies. Saute till the raw smell of ginger garlic goes away.
6. Add sliced onions, the thinner the onions are sliced the quicker it is to cook. You can add a pinch of salt to quicken the process.
7. Once the onions are cooked nicely, add mint leaves and chopped coriander leaves.
8. Then add the tomatoes and cook till it becomes mushy.
I have used half portion of grape tomatoes as it gives a sour taste. You can use regular tomatoes instead.
9. Now add cooked mutton pieces, curd, turmeric powder, chilli powder and required salt.
10. Cook for 2-3 minutes or until the gravy has thickened.
11. Now add the soaked rice and stir fry on high flame for 3 minutes.
12. Add 3 cups of water, check for seasoning and salt.
13. Pressure cook on high for 1 whistle. Let the pressure go off by itself. This is how the cooked biriyani looks.
14. One pot mutton biriyani is all ready now. Transfer it to a wide bowl or any other vessel so that it does not stick together.
15. Serve the biriyani with raita and any gotsu to your loved ones. I hope you would try this easy biriyani making recipe at your home and do share your comments/suggestions. On my lunch plate was mutton biriyani, chicken salna, curd topped with chat masala and rava kesari for dessert.
Ingredients:
350 gms of mutton pieces
1 bay leaf
5 cloves
1 inch cinnamon stick
2 green cardamom
4-5 garlic pods, minced
1 tsp finely chopped ginger
2 tbsp chopped coriander leaves
2 big onions, thinly sliced
2 big tomatoes, roughly chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
2 tbsp cooking oil
2 tbsp ghee/clarified butter
8-10 mint leaves
3-4 green chillies, slit
1 tbsp curd
1.5 cup of basmati rice
How to make one pot mutton biriyani:
1. Pressure cook the mutton pieces with half a tsp of turmeric powder and half a tsp of salt along with a cup of water for about 7-8 whistles on medium flame. This is to make sure the mutton is almost cooked before we add it to the biriyani.
2. Let the pressure go off by itself. Check if the mutton pieces are cooked enough, otherwise cook for another 2 whistles. Here in my place, i only get lamb and hence using lamb for making biriyani.
3. Meanwhile wash and soak the basmati rice for 30 minutes.
4. In a pressure cooker or a heavy bottomed pan(i used the same cooker in which mutton is cooked), add 2 tbsp cooking oil and 1 tbsp ghee/clarified butter. Add the spices cardamom, cloves, cinnamon stick and bay leaf. Saute for a minute.
5. Add chopped ginger, garlic and green chillies. Saute till the raw smell of ginger garlic goes away.
6. Add sliced onions, the thinner the onions are sliced the quicker it is to cook. You can add a pinch of salt to quicken the process.
8. Then add the tomatoes and cook till it becomes mushy.
I have used half portion of grape tomatoes as it gives a sour taste. You can use regular tomatoes instead.
9. Now add cooked mutton pieces, curd, turmeric powder, chilli powder and required salt.
11. Now add the soaked rice and stir fry on high flame for 3 minutes.
12. Add 3 cups of water, check for seasoning and salt.
13. Pressure cook on high for 1 whistle. Let the pressure go off by itself. This is how the cooked biriyani looks.
14. One pot mutton biriyani is all ready now. Transfer it to a wide bowl or any other vessel so that it does not stick together.
