Instant Pot Mutton Biryani Two Cloves In A Pot

This Instant Pot Mutton Biryani recipe is an absolute mind-blower. Mutton Biryani is a goat gravy deliciously wrapped around orange rice, resulting in an impeccable flavor. This Mutton Biryani is more flavorful than spicy, leveraging the perfect balance.

WHAT IS MUTTON BIRYANI?

Instant Pot Mutton Biryani is a North Indian/Pakistani rice dish wrapped in a delicious meat (goat) gravy. Its layers of rice and meat gravy will be among the most aromatic smells you will encounter. As with many cultural staples, each region boasts its own adaptations when it comes to crafting the ideal biryani. I like to describe my biryani as the biryani you’d find at somebody’s wedding back home, often known as the shadiyoon wali biryani (the biryani you get at weddings.) Lastly, like Biryani other Pakistani recipes are just as delicious.

INGREDIENTS TO MAKE THE BEST MASALA

Dried long red pepper - lambi lal mirchi Bay leaves - tez patta Star anise - badiyan ke phoolCoriander seeds - pisa hua dhaniyaCumin seeds - sabut zeeraFennel seeds - saunfCaraway seeds - shahi zeera Mace - javitri Cinnamon sticks - dal chini Cloves - longBlack cardamom - badi kali elichiGreen cardamom - hari elichi Black peppercorns - sabut kali mirchNetmug- jaefalTurmeric powder - haldi Red chili powder- lal mirchi powder Salt - namak

HOW TO MAKE THE MASALA?

In a fry pan, on medium to low heat, lightly dry roast: nutmeg, dried long red pepper, bay leaves, coriander seeds, cumin seeds, caraway seeds, mace, cinnamon sticks, cloves, black cardamom, star anise, black peppercorns, green cardamoms, black cardamoms, and fennel seeds until you smell their fragrance.Grind the whole spices in a grinder until it’s powder form.Now mix in the red chili powder, turmeric, and salt. Set aside.

HOW TO MAKE THE GRAVY?

HOW TO MAKE THE PERFECT RICE?

I have a whole post dedicated how to make the perfect Basmati Rice (Perfect & Easy). The biryani rice is almost the same but I am going to run you through step by step in this post. However, you can refer to that post if you don’t know how to wash basmati rice properly and other tips.

HOW TO LAYER THE BIRYANI?

TIPS OF MAKING THE PERFECT BIRYANI!

Place a tawa when layering the biryani. Always add tomatoes and yogurt before you add biryani masala so the masala wouldn’t dry and burn from the bottom of the pan. Even if you cook beef or goat biryani no need to add water then. Don’t overcook the rice. It will make your biryani soggy. Don’t open the biryani when you close the stove, let it set in its steam. When grinding the masala grind the big masala first: cinnamon stick, bay leaves, anise stars, black cardamom, long dried red peppers, nutmeg, and mace. When they all come to their powder form, then take the powder out in a bowl and grind the remaining whole spices next.