Orthodox cooks may revolt when biriani is cooked in a pressure cooker or rice cooker. But for the busy housewife this spells great success.
Basmati rice – 3 cups
Refined oil – 3 tablespoon
Ghee – 3 tablespoon
Bay leaves – 2
Large onions, sliced – 3
Green chillies, slit – 4
Turmeric – 1/2 tsp
Mint leaves – 8 – 10
Mutton – 1/2 kg
Curd – 1/2 cup
Salt – to taste
Lime juice – 1 tsp
Kewra water -1 tablespoon
Coriander leaves, roasted nuts and 2 hard – boiled eggs for garnishing.
Grind to a paste
Garlic cloves – 8
Piece of gigner – 2.5 cm
Cloves – 4
Green cardamoms – 3
Stick of cinnamon – 2.5 cm
Wash and drain the rice. Heat the oil and ghee in a pressure cooker and season with the bay leaves. When it turns a shade darker, add the onions and green chillies and fry till golden.
Now, add the ground paste, turmeric, mint and curd. Fry on a low heat. Add the mutton and fry stirring till the oil separates. Add salt and 3 cups of water and pressure cock for 8 – 10 minutes.
Let cool and open the cooker. Remove the mutton pieces and measure the stock. Top with water to measure 6 cups, that is twice the amount of rice.
Place the liquid in a rice cooker, add lime juice, kewra water, rice and mutton and mix well. Close cooker and cook according to the manufactures’ instructions. The biriani will remain piping hot till serving time.
Garnish with coriander leaves, roasted nuts, and sliced hard – boiled eggs.
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