Instant Pot Classic South Indian Style Mutton Biriyani

Almost all of us likes biriyani that too goat biriyani is the king of all biriyaanis that can be perpared in so many different ways each with different taste and flavours. The process of making biriyani looks a bit lenghty but when the output is good nothing makes us happier than that, right?? The speciality of this biriyani lies in the biriyani masala that we add and some other freshly grinded masalas. One important thing is that the seeraga samba (which has it's unique aroma) rice makes the biriyani so flavorful. This is one of the main reasons for famous biriyaanis in southern part of Tamil Nadu. I have already posted another famous Dindugal Thalappakatti Biriyani, egg biriyani, simple vegetable biriyani, seeraga samba vegetable biriyani, tomato biriyani, soya mint biriyani, shrimp biriyani.

Cooking time: 45 mins

Serving: 5-6

Ingredients:

Goat meat - 600 gms
Seeraga samba rice - 2 1/2 cups (1 cup - 200 ml)
Onion - 2 (big, thinly sliced)
Tomato - 2 (medium, chopped)
Mint leaves - a handful
Coriander leaves - a handful (chopped)
Red chilli powder - 1 tspn
Biriyani masala - 1/2 tbsn + 1/4 tspn (cinnamon, cloves should be less than cinnamon, cardamom must be less than cloves, a small piece of nutmeg)
Bayleaf - 2
Cinnamon - 1 inch
Cloves - 4
Cardamom - 2
Staranise - 1
Marathi moggu - 1
Lemon juice - 1 1/2 tbsn
Oil - 3 tbsn
Ghee - 3 tbsn
Salt to taste

For Marination:

Yogurt - 1/2 cup
Ginger garlic paste - 2 tspn
Sambar powder - 1 tbsn or (coriander powder - 2 tspn, red chilli powder - 1 tspn)
Turmeric - 1/2 tspn
Salt to taste

Masala 1 To Grind:

Green chilli - 5
Ginger - 1 inch
Garlic - 20 (very small, if it's medium u can add 10)
Grind it without adding water.

Masala 2 To Grind:

Cashews - 6
Fennel seeds - 1/2 tspn
Cumin seeds - 1/2 tspn
Soak in water for 15 mins and grind it into a fine paste.

Method:

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

2. Marinate the mutton and keep it aside for 1 hr.

3. Grind both Masala 1 & Masala 2.

4. Fry all the ingredients given for biriyani masala in a 1/4 tspn of ghee until the nice aroma comes. Grind it into a smooth powder. You can store this and use it for any kind of biriyaanis. The flavor will be awesome.

5. Switch on the IP. Add the marinated mutton with 2 cups of water.

6. Close the lid. Press the manual for 20 mins in High Pressure HP in sealed position. Then do Quick Release QR after 5 mins (L0 : 05).

7. Separate the mutton and the stock water.

8. Switch on the IP. Add oil, ghee, all the whole garam masalas.

9. Add onions and saute till it becomes light golden brown.

10. Add grinded Masala 1 and saute till the raw smell goes.

11. Add tomatoes and saute till it becomes mushy.

12. Add mint and coriander leaves. Saute for a second.

13. Add salt, red chilli powder and biriyani masala. Give a mix.

14. Add mutton and mix well.

15. Add grinded Masala 2. Mix well.

16. Measure 5 cups of water (including the stock water) and add this to the mutton. Add rice, lemon juice. Mix it well (forgot to click). Close the lid. Press the rice mode (12 mins) in Low Pressure LP in sealed position. Then do Natural Pressure Release NPR.

17. Open the lid. Mix gently.

18. Aromatic South Indian Style Mutton Biriyani is ready to serve with onion raita.

Notes:

You can try this recipe with basmati rice. I too have tried. But you will get the authentic taste only in seeraga samba rice.
Another thing  to get the authentic taste of the biriyani is grinding the biriyani masala that I mentioned above but not any other store bought masala.