Mutton Dum Biryani -Instant pot

Serves 6

Time 2 hrs (24 hour marination)

 Ingredients:

Marinate

3 lbs Goat leg cut in small pieces

2 tbsp Ginger Garlic Paste

1 cup yogurt

6-8 green chilies slit or 2 Jalapenos cut in quarters

6 cloves

1 inch cinnamon stick

4 cardamoms

8 peppercorns

1 tsp Shahjeera

1 tsp turmeric

2 tbsp lime juice

1/4 cup cilantro chopped

1/2 cup mint chopped

salt to taste

Biryani

4 cups Basmati Rice

4 - 6 cups warm water

1/4 cup oil

2 tbsp Ghee

4 cloves

1 inch cinnamon stick

2 cardamoms

1/4 cup cilantro and mint

salt to taste

Garnish

1 large onion caramelized in a tsp of oil and sprinkle of salt. 

Directions

Marinate all ingredients under Marinate for 24 hours in refrigerator.

Set instantpot on saute and heat 1/4 cup of oil till warm. Add the marinate. 

Cancel Saute mode. Close lid and pressure cook for 12 mins.

Wash the basmati rice till water runs clear and leave it to soak. 

Heat 4 - 6 cups of water, just heat do not boil.

You can caramelize the onion at this time and set aside.

When instantpot naturally releases pressure open lid. You may see good amount of liquid.

Gauge that liquid. With no liquid, you would need 6 cups of water. Reduce water by a cup or two based on the amount liquid you see in the mutton. 

Drain the soaked rice and place on the cooked mutton. 

Add whole spices, cilantro mint and salt. 

Add heated water. 

Add Ghee. 

Do not stir during this process. 

Close lid and pressure cook for 6 mins. 

When pressure is released naturally, gently stir from the bottom.

Move to a serving dish.

Garnish with caramelized onions.

Enjoy!!!!