Biryani Tempo (Pressure Cooker) – Mauritian Style

Step 1: Prepare Lamb Marinade

In a bowl, combine 1 blended tomato, 1 blended onion, 3 tablespoons yogurt, 1 teaspoon salt, 3 tablespoons Shan Biryani Masala, 2 tablespoons ginger paste, 2 tablespoons garlic paste, and 2 tablespoons cooking oil. Mix well.

Step 2: Marinate Lamb

Add 1 kg of washed and drained lamb pieces to the marinade. Mix thoroughly to coat all the lamb pieces. No need to marinate for a long time, and no extra water is added as the yogurt and blended ingredients will release enough liquid.

Step 3: Cook Lamb in Pressure Cooker

Transfer the marinated lamb mixture into a pressure cooker. Close the lid and cook on high heat until the first whistle. Then reduce heat to medium and cook for 2 more whistles (total 3 whistles).

Step 4: Add Potatoes and Finish Lamb

After 3 whistles, turn off the heat and let the pressure release naturally. Open the pressure cooker. Add the fried potatoes to the cooked lamb. Close the lid and cook on low heat for 1 more whistle. Turn off the heat and let the pressure release.

Step 5: Prepare Rice Water

In a separate large pot, bring water to a rolling boil. Add 1 tablespoon cooking oil, 5 tablespoons salt, 2 star anise, 1 cinnamon stick, 3 green cardamom, 3 cloves, 1 teaspoon cumin seeds, a handful of chopped fresh mint, a handful of chopped fresh coriander, 3 slit green chilies, and the juice of half a lemon. Stir well.

Step 6: Par-boil Rice

Add 1 kg of washed and soaked basmati rice to the boiling spiced water. Cook for approximately 1.5 to 2 minutes (not more than 3 minutes) until the rice is about 70-80% cooked (al dente).

Step 7: Drain Rice

Immediately drain the par-boiled rice using a colander.

Step 8: Layer Biryani in Pressure Cooker

Open the pressure cooker containing the cooked lamb and potatoes. Spread a layer of fried onions over the lamb.

Step 9: Add First Rice Layer

Carefully spread half of the par-boiled rice over the fried onions.

Step 10: Add Second Garnish Layer

Sprinkle another layer of fried onions over the rice. Add a pinch of saffron strands and a few drops of saffron liquid color.

Step 11: Add Second Rice Layer

Spread the remaining par-boiled rice over the saffron and fried onions.

Step 12: Add Final Garnish

Sprinkle the remaining fried onions, saffron liquid color (5 tablespoons), and 2 tablespoons of ghee/melted butter over the top rice layer.

Step 13: Final Cooking

Close the pressure cooker lid. Cook on high heat until the first whistle, then reduce heat to medium and cook for 2 more whistles (total 3 whistles).

Step 14: Rest and Serve

Turn off the heat and let the pressure release naturally for about 5-10 minutes. Open the pressure cooker. Gently mix the biryani from the bottom up to combine the meat, potatoes, and rice. Dish out and serve hot.

• No need to marinate the lamb overnight; it can be cooked immediately after mixing the marinade.

• Do not add any extra water when cooking the lamb, as the yogurt and blended ingredients will release enough liquid.

• Do not overcook the rice during par-boiling; it should be cooked for a maximum of 3 minutes to remain al dente.