Dindugal Thalappakatti Mutton Biriyani in IP (Instant Pot mutton biriyani)

I am a huge fan of any biriyani variety that too mutton biriyani is an all time favorite menu of mine. There are wide varieties in making mutton biriyani. This traditional method of Dindugal Thalappakatti biriyani makes me often to do because of it's aroma and taste that we get from freshly added special powder.

Cooking time: 40 mins

Serving: 4-5

Ingredients:

Seeraga samba rice - 2 cups (1 cup - 236 ml)
Mutton - 500 gms
Onion - 2 (medium size, finely sliced)
Tomato - 1 (big, finely sliced)
Green chilli - 10
Ginger garlic paste - 2 tbsn
Mint leaves - a handful
Coriander leavesc- a handful
Biriyani powder - 2 tbsn
Turmeric - 1/4 tspn
Red chilli powder - 2 tspn
Lemon juice - 1 tbsn
Bayleaf - 2
Oil - 2 tbsn
Ghee - 2 tbsn
Salt to taste

Biriyani powder:

Cinnamon - 3 pieces (each 1 inch)
Cloves - 3
Cardamom - 3
Staranise - 1/2
Mace - 2 pieces
Stone flower - 2 pieces
Fennel seeds - 3/4 tbsn
Cumin seeds - 1 tspn
Coriander seeds - 1 tbsn
Peppercorns - 1 tspn

Grind all the above ingredients in a mixer jar into a fine powder. This measurement can be used 3-4 times. Store in an airtight container.

Method:

1. Grab all the ingredients. Wash and soak the rice for 1/2 an hour.

2. Switch on the IP. Press the saute mode. Add oil, ghee. Add bay leaf.

3. Add onions and saute till it becomes golden brown.

4. Add green chillies. Saute for a minute.

5. Add ginger garlic paste and saute till the raw smell goes.

6. Add tomato and saute till it becomes mushy.

7. Add salt, turmeric, biriyani powder, red chilli powder and saute for a minute.

8. Add mutton and saute till the masala coats well.( There should be no water content)

9. Add 1 cup of water, mint leaves, coriander leaves.

10. Press the cancel button. Close the lid and press manual for 20 mins in Low Pressure (LP) in sealing position. Then do Quick Release (QR) after 5 mins (L0:05).

11. Add the soaked rice, lemon juice and 2 cups of water. Check for the salt now. Close the lid and press the rice button in LP with sealing position. Then NPR ( Natural Pressure Release).

12. Switch off and open the lid.

13. Enjoy the hot aromatic biriyani with onion raita.

Steaming method:

1. This is a re-heating the leftover biriyani in IP. 

2. Take the leftover biriyani from the inner pot and transfer to a stainless steel vessel or an oven safe glass container. 

3. Pour a cup of water into the pot. Place the trivet into the pot. Keep the stainless steel vessel containing the biriyani without lid.

4. Close the lid of IP. Switch on. Press the steam button that will show you 5 mins in sealed position. Then NPR.

5. Open the lid and you can enjoy the softer biriyani rice for your next meal.😉😋

Notes:

For any biriyani or pulao varieties the salt level should always be a bit more than the normal level which gives the perfect saltiness to the rice.
For seeraga samba rice the water ratio is (1:2). After cooking mutton the water will be doubled. So I added 2 more cups ( after step 10).
You can use basmati rice too but the real taste of this biriyani lies in seeraga samba rice.
Enjoy the biriyani after 1 hour its done. This is like a dum method so that the biriyani will be more tastier.