Step-by-Step Instructions

1. 1.Prepare Shallot Paste and Soak Rice

   Blend 8-10 shallots into a smooth paste. Rinse 2 cups of Basmati rice thoroughly and then soak it in water for about 30 minutes.

2. 2.Sauté Onions and Whole Spices

   Heat 1 tablespoon of ghee and 1 tablespoon of oil in a pressure cooker. Add 3 cloves, 3 cardamoms, 1 cinnamon stick, and 1 bay leaf. Then add 2 sliced onions and 1 teaspoon of rock salt. Sauté until the onions turn slightly brown.

3. 3.Cook Mutton with Mint

   Add a handful of mint leaves to the sautéed onions and mix. Add 500g of mutton pieces and 1 cup (100-150ml) of water. Close the pressure cooker and cook for 10 minutes on medium heat.

4. 4.Add Pastes, Spices, and Other Ingredients

   Once the pressure is released, open the cooker. Add 2 tablespoons of ginger garlic paste and the previously blended shallot paste. Stir in 2 tablespoons of curd/yogurt. Add 2 tablespoons of biryani masala powder, 1 tablespoon of chili powder, and 1 teaspoon of coriander powder. Incorporate half a sliced tomato, 2-3 bird eye chilies, and a handful of coriander leaves. Mix all ingredients well. Pour in 1/4 cup (100ml) of coconut milk and add 1/2 teaspoon of rock salt. Mix thoroughly. Close the pressure cooker again and cook for 4-5 whistles on medium heat.

5. 5.Thicken Mutton Gravy

   After the pressure is released, open the cooker. Cook the mutton gravy on an open flame until it thickens and the oil separates from the mixture. Squeeze in the juice of half a lemon and mix.

6. 6.Combine with Rice and Cook

   Drain the soaked Basmati rice. Add the drained rice to the mutton gravy in the pressure cooker. Stir gently for 2 minutes to coat the rice with the gravy. Transfer the entire mixture into a rice cooker pot. Add 4 cups of water and stir well. Taste the water; it should be slightly salty. Cook the rice as usual in the rice cooker. When the rice starts to boil, give it a stir once to ensure even cooking.

7. 7.Final Touches and Serving

   Once the rice is cooked, cover the biryani with a banana leaf (optional) and let it rest for 30 minutes before serving. Remove the banana leaf. Drizzle 1-2 tablespoons of ghee over the biryani. Garnish with fresh coriander leaves and fried onions. Serve the delicious Mutton Biryani hot.