Mutton Biryani in Pressure cooker

Method:

1. Marinate 300g mutton or baby lamb with bone using 1tbsp ginger garlic paste, chilli powder, turmeric powder, salt and lemon juice.

2. Wash and soak 1.5 cup (200g) basmati rice for 30 min

2. In a pressure cooker, add 1tbsp oil, 1 tbsp ghee, Shahi jeera, cumin seeds, cinnamon, cloves, bay leaf, black cardamom, star anise, javethri, 1 medium onion finely sliced, 4 green chillies slit, salt and cook till nicely brown, add 1 tbsp ginger garlic paste, curry leaves, mint, coriander leaves, mutton, 1 medium tomato chopped, 1 tsp cumin powder, 1tsp garam masala, salt.

3. After mixing for 2 min, add 1 cup water , more mint and coriander leaves and pressure cook for 17 min or until mutton gets fully cooked in medium flame.

4. Now for 2cup rice, we need to add 2.5 cup water. If there is one cup of left over water in mutton, reduce the water to be added and add only 1.5 cup water and add rice. Check salt.

5. Pressure cook for 8 min or 3 whistles.Leave for 5 min and open and serve hot.