Easy , INSTANT POT , Mutton Biryani from jes kitchen ! RECIPE #327

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KINDLY READ INSTANT POT'S  USER  MANUEL BEFORE  ITS OPERATION !!

RICE:WATER  =  1:1 

STEP 1 :- Wash , clean mutton ( lamb shank , 2 lb /1 kg ) , and set aside . 

STEP 2:- Combine kashmiri red chilli powder (  1 1/2 teaspoons)  ,  smoked paprika ( 1 1/2  teaspoons) ,turmeric powder  ( 1 teaspoon) , coriander powder ( 1 teaspoon) , biryani masala powder (  3/4 teaspoon   , https://jesacos5.blogspot.com/2019/11/home-made-biryani-masala-powder-form.html) , onion ( 2,  medium sized , chopped )  , mint leaves ( 1/2 cup , chopped )  , cilantro  ( 1/2 cup ,chopped )  , tomato  ( 1 medium , chopped ) , green chillies  ( whole 4- 5 nos ) ,   pitted / dried prunes ( 10-12  nos ) , curd ( 3/4 cup ) ,  ginger paste  ( 1  1/2 teaspoons) ,  garlic paste( 1 teaspoon )  ,  lemon juice  ( juice of  half of a  lemon ) , and salt .

STEP 3 :-  Apply Step 2 marinade on Step 1 mutton pieces , combine well , 

and add fried  onion (  1 cup ) ,  Combine well and refrigerate for 2 hours to overnight  .

STEP 4:- Wash rice (  4 cups of , aged long or any basmati rice, wash it for  3-4 times , until the water becomes clear ) , and  soak ( 30 minutes ) .

STEP 5 :-   Start the INSTANT POT  in   SAUTE MODE    , and once  the pot is preheated , add clarified butter /Ghee ( 6 teaspoons )  and  splutter   shajeera  , ( 2 teaspoons ) ,  then add onion ( sliced , 3 nos , medium sized )  and  saute until onion becomes transparent , 

and  now add tomato ( 3 nos , chopped )  , cilantro ( 1/2 cup , chopped )  and mint leaves  ( 1/4 cup , chopped ) , saute until the tomato "looks mushy "

Now add Step 3 marinated mutton , saute for 3-5 minutes . NOW ADD 1/2 CUP OF WATER 

Now close its lid and  move the valve to  SEALING MODE  and  change its settings to MANUEL and cook for  31 MINUTES ON HIGH.

Allow  'NATURAL PRESSURE RELESE' upto 08 ( as in the pic below ) and 

then open its lid by  'QUICK RELEASE pressure '.  Combine and top it with fried onion ( 1 cup )  , cilantro ( chopped , 1 cup )  , mint leaves ( chopped , 1/4 cup )  , cardamom  ( 5-7 nos ) , cloves  ( 6-7 nos ) ,   green chillies ( 5-6 nos , whole ) and saffron threads ( 6-7 threads ) .

STEP 6 :- And  then  add Step 4 rice  on top of it , DO NOT COMBINE . AND 3 1/2 CUPS OF WATER ,

salt  (1 1/2 teaspoons) , DO NOT COMBINE . 

And  again top it with fried onions ( 1/2 cup ) , rose water (  1 teaspoon ) , kewra essence ( 3/4 teaspoon) and clarified butter/ ghee ( 2 teaspoons ) , CLOSE its lid and  move the valve to SEALING MODE  and  change its settings to MANUEL and cook for  8 MINUTES ON HIGH.

Now open its lid by  'QUICK RELEASE pressure ', 

Close it with a glass lid and ALLOW IT TO  REST  FOR 8 MINUTES . Now open its glass lid and combine gently .....

STEP 7:- Easy , INSTANT POT , Mutton Biryani  from jes kitchen is ready ......Enjoy with Raita  ( curd raita ) ............JA Mathew .....:)