Name: Pressure cooker biryani
Ingredients: 2 cups Basmati rice (soaked for 30 minutes); 2 tbsp Cooking oil; 2 tbsp Ghee; 1 stick Cinnamon; 6 nos Cloves; 6 nos Cardamom; 2 nos Bay leaves; 2 nos Onions (sliced); 3 nos Green Chillies (sliced); 2 tbsp Ginger garlic paste; 500 grams Mutton; 1/2 tsp Turmeric powder; 1 tsp Chilli powder; 2 tsp Biryani masala powder; Salt (to taste); 2 nos Tomatoes (chopped); Mint leaves (handful); Coriander leaves (handful); 1 tbsp Lemon juice

Print Recipe

Pressure cooker biryani

This is a simple and easy biryani recipe made with pressure cooker. Best served along with boiled eggs and raita.

Course: Main Course

Cuisine: Indian

Equipment

Pressure cooker

Ingredients

2 cups Basmati rice soaked for 30 minutes
2 tbsp Cooking oil
2 tbsp Ghee
1 stick Cinnamon
6 nos Cloves
6 nos Cardamom
2 nos Bay leaves
2 nos Onions sliced
3 nos Green Chillies sliced
2 tbsp Ginger garlic paste
500 grams Mutton
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 tsp Biryani masala powder
Salt to taste
2 nos Tomatoes chopped
Mint leaves handful
Coriander leaves handful
1 tbsp Lemon juice

Instructions

Heat oil & ghee in a pressure cooker base and add Cinnamon, Cloves, Cardamoms and Bay leaves.
Add sliced onions and saute well.
Add green chillies and ginger garlic paste and mix well.
Add the mutton.
Add turmeric powder, chilli powder, biryani masala powder & salt to taste and mix well.
Add chopped tomatoes, mint & coriander leaves and lemon juice.
Mix well, add half cup of water, close the lid and pressure cook for 5 whistles.
After the pressure releases, open the cooker lid and add coconut milk, water and salt and mix well.
Add the soaked basmati rice and mix gently.
Cook for 5 minutes and turn off the stove.
Open after 10 minutes and the biryani is ready to be served.