Instant Pot Goat Biriyani (Mutton Biriyani)

I am a big fan of mutton biriyani and how much is that I always prepare biriyani some extra quantity purposely to have it the next day. Because biriyani tastes heavenly the next day😂😋. I would recommend you all to have the leftover next day to feel that heavenly tastiness. When I tasted a goat biriyani in restaurant it was yummy but looked so plain that I can't even find turmeric and tomato but only the garam masala flavours. So thought of trying with my own method and got 90 percent of the exact recipe. I have already posted two versions of goat biriyani... Check out that too...
DINDUGAL THALAPPAKATTI MUTTON BIRIYANI
CLASSIC SOUTH INDIAN STYLE MUTTON BIRIYANI

Cooking time: 1 hour

Serving: 6

Ingredients:

Goat meat - 600 gms
Seeraga samba rice - 2 1/2 cup (1 cup-200ml)
Red chilli powder - 1 tspn
Yogurt - 1/2 cup
Mint leaves - 1 handful
Coriander leaves - 1 handful
Bayleaf - 2
Oil - 3 tbsn
Ghee - 3 tbsn
Lemon juice - 1/2 tbsn
Salt to taste

To Grind 1:

Shallots - 1 1/2 cup (about 200 gms)

To Grind 2:

Green chillies - 8
Garlic - 20

To Grind 3:

Ginger - 1/2 cup (chopped)
Cinnamon - 4 pieces (each 1 inch)
Cloves - 6
Cardamom - 5

Method:

1. Grab all the ingredients. Wash and soak the rice for 30 mins.

2. Grind masala 1 into a fine paste, masala 2 into a coarse mixture without adding water & masala 3 into a fine paste.

3. Switch on the IP. Press the saute mode. Add oil, ghee, bayleaf.

4. Add shallots paste. Saute well until the raw smell goes and the colour changes into dark.

5. Add the second grinded mixture. Saute well for a minute.

6. Add third grinded paste. Saute for 2 mins. All the masalas must come to a thick paste.

7. Add mutton, salt, red chilli powder. Saute for about 2-3 minutes.

8. Add curd. Saute for a minute. Add 1 cup of water. Mix well.

9. 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).

10. Open the lid. Add rice, lemon juice, mint leaves, coriander leaves. Add 3 cups of water (For seeraga samba rice 1:2, we added curd plus a cup of water. After the mutton cooked it must be 2 cups in the pot, so we now add 3 cups of water). Mix well.

11. Close the lid. Press the rice mode (12 mins) in Low Pressure LP in sealed position. Then do Natural Pressure Release NPR.

12. Open the lid. Mix gently.

13. Yummilicious mutton biriyani is ready to serve with onion raita.

Notes:

Always have the biriyani atleast an hour prepared after so that it tastes good (like dum).