Instant Pot Mutton Biryani | Hyderabadi Dum Biryani | Recipe in Description


hi welcome to Sandhya’s kitchen. Today
let’s see how to make mutton biryani in an Instant Pot.Lets take a quick look at the ingredients: lamb, 2 lbs Fried onions, 1 cup. Yogurt 3 tablespoons.
Rice 4 cups. 1 bunch of fresh mint leaves. 1 bunch of chopped coriander leaves. 1
diced onion. Garam masala, 1 tbsp. Nawabi Meat Masala 1 tbsp. Red chili powder 2 tablespoons. Coriander powder 1 tablespoon Cumin powder 1 tbsp. Turmeric
Half tbsp. Ginger garlic paste 2 tablespoons and salt to taste. 4, slit
green chilies, pepper corn, mace, black cardamom, cinnamon, cloves, green cardamom. Star anise. Biryani leaves. Now let’s look into marinating the meat Green chilies, pepper corn, mace, black cardamom, cinnamon sticks, cloves, green cardamom,bay leaves, star anise. Next add half bunch of mint, half a bunch of coriander leaves, half fried onions. (We will use the other halves later, for garnishing) Add red chili powder coriander powder cumin powder turmeric salt Nawabi Meat masala, garam masala and ginger garlic paste. Add curd. mix all the ingredients well Now let’s look at the IP settings. Turn
on saute mode. Let’s add around 2 or 2 to 3 tablespoons of oil. Wait for 2 to
3 minutes. Once the oil is hot, add onions. Once the onions are sauted for two
minutes add ginger-garlic paste. Let the
ginger-garlic paste saute for two minutes. The onions are turning brown, this is the
right time to add the meat. Now after adding the meat let’s turn
down the saute temperature to low. I’m going to close the lid and let it
saute it for 10 minutes If you saute it in medium heat there is
a chance the bottom will get burnt, but if you saute it in “low” temperature the
bottom will not get burnt. Saute it for 10 minutes I’m going to
close the lid. Turn off saute mode turn on manual and set it to 15 minutes and
make sure the whistle is in sealing mode Now let’s look at the rice preparation For four cups of rice add around 8 cups
of water. After adding water I’m gonna add whole garam masalas, like green
cardamom, black cardamom and add some oil. Add salt as per your taste and wait for
it to come to a boil. Let the rice soak in water for around 2 hours. Now the
water is coming to a boil and I’m going to add this rice. The rice is 50% done. I will drain the water. I’m going to manually release the pressure.turn the whistle to venting mode The meat is perfectly done, now I am
going to collect this liquid so I can use it for the rice. Now I’ll add the half
boiled rice, and add this liquid, and the second layer. Now add this liquid. and garnish it with mint and coriander
leaves and fried onions. Now turn on saute mode. Adjust the
temperature to low and close the lid and let it cook for around ten minutes. I’ve
let it saute for around ten minutes. now let’s turn off the IP

37 Comments

  1. Thank you sandhya, First time coming across your channel…And, I have to say I am happy I did. quick recipes easy to follow, you're doing a great work. would love to see some vegetarian dishes in instant pot.

  2. I followed this recipe exactly as you said and it was absolutely delicious!! Very pleased. I will make it again and again. Thank you ! thank you!

  3. how many minutes for the rice to be fifty percent done???

  4. I had a couple of questions on ingredients. We have a large Indian market nearby and the spice aisle is huge. I did not find Nawabi Meat Masala, though. I used a beef masala blend from another company. I'm wondering how different my flavors in the end will be from yours? Also, you referred to biryani leaves. I did not find those, so I ended up putting in a few fresh curry leaves and a couple of bay leaves. Are biryani leaves known by another name? The vein structure looks different from the bay leaves I have, so I think it is a different plant. It is currently simmering away and smells amazing! Thanks!

  5. Followed this recipe and it came out well. Thank you.

  6. What is "maze"?? in your dry masala plate?? Thanks

  7. I halved the recipe because I wasn't sure if my Instant Pot could fit 2 lb of meat and 4 cups of rice and it turned out so delicious! Thank you so much for posting. I was wondering what size IP you are using in this video?

  8. Hi Sandhya, how long did you cook the rice on the stove? How did you know it was 50% done? Thanks.

  9. You make it clear and easy.
    Great job, Thanks!

  10. Sandhya garu,
    Thanks for the awesome recipe!
    I feel empowered that I can make delectable biryani finally.
    Pls keep posting more recipes

  11. I just made this dish. It was truly delicious! I'm subscribing.

  12. Thanks for the recipe! Looks delish! What brand of garam masala did you use?

  13. Dhum is when the meat and rice are cooked together. You cooked meat before adding rice. How would you do it uncooked

  14. I just subscribed, clear educational great video thanks. I love this food. Peace to you and yours.

  15. Thank you so much for sharing this recipe! I made this for my husband’s birthday. He said it came out better than his moms 🙂

  16. i tried this recipe and it was the spiciest food i ever had.

  17. Thank you Sandhya – byriani is my favourite, I always thought why attempts something you know you will fail at – not anymore. Your recipe & cooking instructions are concise & so easy to follow.
    I am looking forward to seeing your other recipes
    Thank you & best wishes.

  18. thzt is not biryani leaves it bay leavrs

  19. Is there a premixed masala for the spices I can by for this? I dont have the space for this in my cave. Thanks!

  20. Can I make this in pressure cooker?

  21. Hi Sandhya, I’ve tried your receipe and it was perfect and delicious

  22. Hi how many litres or quts is your instant pot nice video x

  23. No tomatoes?

  24. Did you make lamb or goat biryani?

  25. I tried your recipe, but in IP version 2 there is no manual option, so I tried pressure cook option but burnt the meat. I’m not sure where it went wrong?

  26. sandhya what size of insta put required to make 4 cups of biriyani with 2 lbs of goat meat. I only have 3 quart insta pot

  27. Thank you so much for your recipes. My family loves them.

  28. The lid used at the end was different from the one in the beginning. Why not use the lid it came with?

  29. Why not two layers of meat
    Just curious

  30. Hi Sandhya,
    Thank u so much for the recipe. I tried it and the result is awesome. I have tried your recipe for chicken biriyani too and that is also great. I have only question that in this goat/lamb biriyani recipe can I follow rice cooking part as it is in your chicken biriyani recipe where we are using uncooked rice and pressure cook for 6 mins?
    Thanks

  31. So much rice you wasted in the strainer

  32. H7tiry

  33. Best mutton biryani recipe. Came out perfect.

  34. What did you do with the gravy that you removed?

  35. Awesome Video Sandhyas kitchen

  36. I subscribed to your channel. Sister I loved this recipe and can't wait for more food with the instant pot. Sister, you deserve all the success and I hope your channel grows.

  37. I have made your biriani in my instant pot but would not like to disturb the layers. it is cold now as I cooked it yesterday. Can I reheat in the instant pot or will is get over cooked or burnt?

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