Instant Pot Mutton Biryani | Easy mutton biryani recipe

Instant Pot Mutton Biryani made in Instant Pot - It is simple, quick, and easy! Just get the ingredients ready and your biryani will be ready in 15 minutes!

Course Breakfast, Dinners, Lunch

Cuisine South Indian

Keyword biryani, pulao, rice, Rice Recipes

Prep Time 10

Cook Time 20

Pressure Cook Time 10

Total Time 40

Servings

Calories 580kcal

Author Niveditha

Equipment

Instant Pot

Ingredients

For the Marinade:

600 g Mutton / Lamb Meat , bone-in or boneless
3 tsp Yogurt , regular
1 tsp Ginger Garlic Paste

For the Biryani:

2 tbsp Peanut Oil* , or sunflower oil
2 Cloves , (whole spice)
2 inch Cinnamon Stick , (whole spice)
4 Cardamom Pods
2 dried Bay Leaves
2 tbsp Black Stone Flower* , skip if unavailable
1/2 cup Cilantro / Coriander Leaves , loosely packed, stems removed, chopped
1 cup Mint Leaves , loosely packed, stems removed, chopped
2 medium Onions , chopped, (300 g)
4 medium Green Chilli Peppers , slit
2 tsp Ginger Garlic Paste
2 large Tomatoes , chopped, (200g, heirloom variety preferable)
1 tbsp Sea Salt
1/8 tsp Turmeric Powder
1 tsp Chilli Powder , Or Paprika
1/2 tsp Garam Masala powder
3 cups Water
2 cups Seeragasamba / Jeera Rice* , (400g)
1 tsp Ghee , optonal

Instructions

Marinating the mutton:

Wash the meat and place it in a colander and let it drain for 15 minutes. Transfer it to a mixing bowl and add the yogurt and ginger garlic paste. Mix it thoroughly, cover with a lid and set it aside.

Making the Biryani:

Place the inner pot in the Instant Pot. Add the oil to the Instant Pot and set it to SAUTE mode for 20 minutes.
Once the oil begins to heat up, add the whole spices in. Wait until the cloves swell up*. (Be careful though; sometimes the spices splutter and fly towards you)
Add half of the chopped mint and cilantro leaves to the Instant Pot. Stir once. Next add the chopped onions. Sauté until it turns translucent.
After the onions are nicely sauteed, add the ginger garlic paste and green chilli peppers. Sauté for a few minutes.
Add the diced tomatoes to the instant pot followed by sea salt. Sauté until the tomatoes it breaks down to soft and mushy stage.
Now add the spice powders: turmeric powder, chilli powder and garam masala powders. Stir to mix. Then add the remaining chopped mint and cilantro leaves. Sauté for a minute.

Cooking the meat:

Then add the marinated mutton to the Instant Pot. Mix it thoroughly and then pour in the water.
Cover and SEAL the Instant Pot with its lid. Set it to PRESSURE COOK mode for 15 minutes-20 minutes (depending on the type of the meat)*.

Cooking the rice:

Quick-release after the cooking time and open the Instant Pot. Finally add the Seeragasamba rice followed by ghee.
Stir it once, cover and SEAL the Instant Pot. Set it to PRESSURE COOK mode for 10 minutes.
After the cooking time, Quick Release and open the Instant Pot. Leave it open* for 5-10 minutes. Then gently mix with a fork.
Serve it hot with raita!

Notes

Having storebought or homemade ginger garlic paste in your refrigerator really cuts down the time in making this biryani. If you don't have it, you will need about 20 garlic cloves and a 2-inch root ginger piece for this recipe. Mash it down in a mortar and pestle to a paste and add it as called for in the recipe.
Marinade: You don't have to marinate mutton meat if it is tender/young. Regular meat will tenderize with just yogurt. If you have tough meat, you can use raw papaya paste in the marinade to tenderize it.
Cooking Time (Meat): Similar to marinade, cooking time also differs based on the type of meat. 10 minutes for tender meat, 15 minutes for regular meat, and 25 minutes for tough/mature meat will soften and cook the mutton.
Spices: Black Stone Flower is an amazing and overlooked spice. It might take a bit of getting used to it but it adds great flavor to Biryanis. This will be available in Indian Stores.
Green Chilli Pepper: These are hot and pungent Indian peppers that are available in Indian Stores. You can substitute this with Thai bird's eye chillies or jalapenos or poblano peppers. You might have to adjust the quantity based on the hotness.
Seeragasamba Rice: This rice is native to South India and is extensively used to make Biryanis in Tamil Nadu. It is very flavorful rice variety with a nice and sweet aroma.
Once the biryani is done and once you've opened it, do not mix it immediately. let the steam escape and then stir it before you serve it. This is because the rice will easily get mashed with the steam intact.
It is normal for spices and herbs to rise to the top, mix it before you serve it.

Nutrition