Kalai's Mutton Dum Biryani | கலைஸ் ஆட்டுக்கறி தம் பிரியாணி - Easy Pressure Cooker Method

Ingredients :

Mutton - 500 gm (chopped, washed) Basmati Rice - 2 cup (soaked minimum 15mins) Large Onion - 2 nos (chopped) Large Tomato - 3 nos (chopped) Green Chili -  5 to 6 nos Ginger Garlic Paste -  1 tbsp Red Chili Powder - 1 tsp Turmeric Powder - 1/4 tsp Lemon Juice - 1/2 no Curry Leaves - 2 stks Curd - 1/4 cup Star Anise - 1 no Cloves - 5 nos Fennel Seeds - 1/2 tsp Bay Leaves - 2 nos Cinnamon Stick - 3 nos (2" long) Cardamom - 3 nos Coconut Milk - 1 cup Mint Leaves - 1 cup + 1 tbsp extra Coriander Leaves - 1 cup + 1 tbsp extra (chopped) Salt to Taste Ghee - 3 tbsp Food Colour - Yellow or Red

Method :

Steps To Make Kalais Mutton Dum Biryani : Heat ghee in a pressure cooker pan, roast star anise, cloves, cinnamon sticks, cardamom, fennel seeds and bay leaves. Add onion and curry leaves, saute until the onion becomes light golden brown colour. Add ginger garlic paste and saute until its raw smell leaves.

Add tomato and green chili, saute until the tomato becomes soft. Add mutton pieces and saute til the mutton moisture has reduced completely. Add curd and again saute for about 2 minutes.

Add red chili powder, turmeric powder and required salt, saute until the raw smell leaves. Add coriander leaves and mint leaves, saute for few seconds. Pour coconut milk, mix well and close the lid. Cook for 1 whistle and 10mins in low flame.

In the mean time, heat 8 cups of water, bring to boil, add oil and required salt (for rice). Add rice and cook for 5mins, sieve excess water and Keep aside.

Now when all the steam has escaped, open the pressure cooker, add half boiled rice, food colour and remaining coriander leaves and little mint leaves. (shown in above image)

Now to Dum, spread the banana leaf over the rice, then cover by towel, close by plate and finally put some weight (i used rice boiled water) one by one (shown in above image).

Then cook for 15mins in low flame and turn off stove. Mix well and ready to serve.

Serving Suggestion : Serve hot with Boiled Egg, Raita and Quail Fry / Kaadai Varuval