Mutton Pulao in Pressure Cooker /मटन पुलाव /మటన్ పులావ్

Ingredients :

Mutton - 1/4 Kg
(cleaned)
Basmati Rice - 2 Cups
(cleaned & strained)
Onion - 2
Green Chily - 4
(sliced)
Bay Leaf - 1
Cashew Nuts - 3 Tsp
Star Anise - 1/2
Cloves - 5
Cardamom - 2
Cinnamon - 1 Inch
Ginger Garlic Paste - 1 Tsp
Turmeric - 1/4 Tsp
Salt - To Taste
Coriander Powder - 1/2 Tsp
Cumin Powder - 1/4 Tsp
Garam Masala - 1/2 Tsp
(optional)
Oil - 2 Tsp
Ghee - 1 Tsp
Coriandeer - 1 Small Bunch
Pudina - handful

Preparation Method :

1. Slice the Onions & Chilies. Clean the Mutton. Take a Pan add oil and Ghee after Oil heat add all masala spices then add chopped Onions and Chilies, fry until Onions turns brown.

2. After add ginger garlic Paste mix well then add cleaned Mutton then add Cumin, Coriander Garam masala Powders and Turmeric Powder mix well and keep a lid on Low flame for 5 Minutes.

3. Now remove the lid then add required Salt and Strained Rice and then add water (1:2 ratio) keep a lid upto 3-4 whistles.

4. Once Pressure is reduces then remove the lid then add chopped Cilantro and Mint Leaves.

* Serve Hot with any Vegetarian or non vegetarian Curry you like.

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Cooked Meet Biryani

Ingredients :

Rice - 2 1/2 cups soaked in water for an hour

Onions - 4 medium (sliced lengthwise)

Tomatoes - 2 (chopped)

Green Corriander - chopped for garnishing

Birista (golden fried onion) - for garnishing

Salt - to taste

Oil - as needed

Marination :

Chicken - 2 lbs

yogurt - 2 cups 

Turmeric powder - 2 tsp 

Red chilli powder - 2 tblsp 

Garam masala powder - 2 tblsp 

Ginger-garlic paste - 3 tblsp

Lemon juice - 2 tsp

Potato - 1 (cut into four pieces)

cumin seeds - 2 tsp

Coriander powder - 1 tblsp

Whole garam masala - 2 tblsp (a mix of bay leaf/ cinnamon/ black pepper/ green elaichi/ black elaichi)

Butter - 2 tblsp

Preparation Method :

1. Marinate all the above ingredients under 'Marination' for 3-4 hours and refrigerate.

2. Take oil in a vessel. Add onions and let it turn pink. Add tomatoes and fry until the oil separates.

3. Add the marinated chicken and cook well.

4. In the meantime, take a big vessel with water, add salt & 1 tblsp ghee. bring the water to a boil.

 5. Then add the soaked rice and let it cook. once cooked, drain all the water.

6. Now in a vessel or a container, arrange the biryani as shown in the picture with rice layer at the bottom. 

7. Put some birista (golden fried onions) over the rice layer, then add chicken and finally another rice layer.

* Top it up with birista and chopped green coriander leaves.

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Mutton Biryani

Ingredients :

2 cups Basmati rice1/2 kg mutton, washed and drained
1 cup thick buttermilk
3 cups water
2 cloves, 1 elachi, 1/2″ cinnamon stick, 
1 marathi mogga
1-2 bay leaves
2 onions, finely sliced
3/4 tsp ginger garlic paste
1 large tomato finely chopped
1 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1 tsp coriander pwd
very small pinch of nutmeg pwd
little less than 1/4 cup chopped coriander leaves
1/4 cup pudina leaves
salt to taste
3 tbsps ghee + 1 tbsp oil
Biryani masala, make pwd:
3 cloves
1″ cinnamon stick
1 elaichi
pinch of shah jeera
pinch of jeera/cumin seeds
small piece of japathri/mace
1/2 anaasa puvvu/star anise

For marinate :

juice of half lemon1 1/2 tbsps curd
1/2 tsp salt
1/2 tsp ginger garlic paste
3-4 whole green chillis without stalks
1/4 tsp red chilli pwd
1/2 tsp coriander pwd
few mint leaves


1. Wash Basmati rice. No need to soak in water
2. Slice onions
3. Chop tomato
4. Pick pudina leaves and chop the coriander leaves
5. Prepare biryani masala pwd
6. Beat curd to form thick buttermilk

Preparation :

1 Marinate the mutton with the ingredients called for ‘marinade’. Keep aside for 20 mts. While the mutton is marinating, work on the rest of the preparation.
2 Heat 1 tbsp oil + 2 tbsps ghee in a pressure cooker vessel, add the bay leaves, cloves, cinnamon, marathi mogga, elaichi and saute for a few secs. Add sliced onions, saute for 7-8 mts. Add the ginger garlic paste and coriander-pudina leaves and saute further for another 5 mts.
3.  Add turmeric pwd and red chilli pwd, saute for another 2 mts. Add the chopped tomatoes and saute for 3-4 mts. Add the marinated mutton along with 1 cup of water and bring to a boil. Pressure cook mutton till it is almost cooked, upto 3 whistles. Turn off heat and cool. Remove lid and you will find that it will appear like a thick gravy. If the gravy appears very watery, cook further without lid till it forms a thick gravy.
4.  Turn on the heat again, add 3 cups of water and 1 cup of thick buttermilk. Add the biryani masala and nutmeg pwd. Add salt (remember we have added 1/2 tsp of salt to the mutton marinade, so add salt accordingly). Add the drained basmati rice and combine. Pressure cook upto 2 whistles and turn off heat. Once pressure is off, remove lid, pour a tbsp of ghee and combine carefully. Serve hot with raita.

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