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Pressure Cooker MUTTON BIRYANI | Mutton Biryani Recipe | Lamb Biryani By Varun Inamdar

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Learn How To make a quick Mutton Biryani Recipe, from The Bombay Chef – Varun Inamdar only on Get Curried. Make this Mutton Recipe in a simple, quick and easy method, at your home and share your experience with us in the comments below.

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Ingredients:-

For Marination:
1 kg mutton leg; Cut
2 tbsp ginger garlic green chilly paste
1 tbsp red chili powder
1 tsp turmeric powder
1 tsp garam masala powder
1 cup beaten yogurt
1 cup deep fried onions hand crushed
1 cup chopped coriander leaves
1/4 cup mint leaves
1/2 cup chopped tomatoes
2 tbsp ghee
3-4 small cinnamon sticks
2 green cardamoms
2 black cardamoms
1 tsp cumin seeds
3 bay leaves
4 cloves
5-6 green chilies slit
Salt as required
Strands of saffron
1/2 cup milk

For the rice:
1/2 kg basmati rice
1 tbsp ghee
3-4 small cinnamon sticks
1 tbsp of cumin seeds
2 green cardamoms
2 black cardamoms
3 bay leaves
4 cloves
5-6 ginger garlic green chilies paste
Salt as required

For Layering:
1/2 cup coriander leaves
1/2 cup deep fried onions
2 tbsp ghee

Method:

For the rice:

– Soak Basmati Rice for 20 minutes in luke warm water.
– In a pan with boiling water, add salt, ghee, ginger garlic and green chilli paste along with bay leaves, cumin seeds, cloves, cinnamon sticks, green cardamom and black cardamom. Allow th water to boil for 2 to 3 minutes.
– Add in the soaked rice in the boiling water.
– Cook the rice on high flame for a minimum of 12 minutes.
– Once done, drain the rice.

For Marination:

– In a bowl, take mutton pieces and add yogurt, fried onions, mint leaves, coriander leaves, ginger garlic and green chilli paste, ghee and slit green chillies.
– Also add bay leaves, cumin seeds, red chilli powder, turmeric powder, garam masala powder, saffron, cinnamon sticks, cloves, green and black cardamom.
– You can keep the marinated mutton aside for 30 minutes or else pressure cook them.
– Add sliced tomato and salt to taste.
– In order to enhance the flavor of the mutton, add milk instead of water so as to cook it.
– Lastly add oil and mix everything well.
– Pressure cook for 4 whistle.
– After 4 whistle, allow the pressure to subside completely.

– Time to layer the rice and the mutton gravy.
– In a pan, layer the gravy and then place the rice.
– Top it with ghee, fried onions and coriander leaves.
– Repeat the layers.
– Cook it on a high flame for 7 minutes and then low flame for 7 minutes.
– Plate the rice and garnish it with fried onions and coriander leaves.

Host: Varun Inamdar
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Pratik Gamre, Akshay Sawant, Spandan Rout
Editing:
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Pvt Ltd

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