Instant Pot Mutton Biryani

To add the potato or not? That's the age old question. I am a firm potato lover and cannot fathom making my biryani without it. Biryani is an essential part of every South Asian household. Weather it's a celebratory meal or a basic weeknight dinner, biryani is a must!


Marinade for the mutton:

3 lbs mutton

6 teaspoons garlic paste

4 teaspoons ginger paste

1/2 cup yogurt

Juice of 1 lemon

1 teaspoon turmeric

1 teaspoon red chili powder

Salt to taste

Masala for the biryani:

7 teaspoons coriander seeds

3 teaspoons cumin seeds

7-8 dried red chilies

4 cardamom pods

1 cinnamon stick

8 cloves

1 black cardamom

1 teaspoon nutmeg

1 piece of mace

1 star anise

1 cup fried onions

2 teaspoons sesame seeds

1 pinch of saffron

1 cup yogurt

Make a powder of all the spices and add 1 cup yogurt to the powder and make a paste.

For the potatoes

Cut 3-4 potatoes into halves and fry. Drain on paper towels

How to cook the mutton:


3-4 tablespoons Oil

1 bay leaf

2-3 cardamoms

1 small cinnamon stick

3/4 cup fried onions

4 tomatoes chopped

2 green chilies finely chopped

In the instant pot 3-4 tablespoons of oil and add a bay leaf, 2-3 cardamoms, 1 cinnamon stick. When hot add 3/4 cup fried onions. Stir and add the mutton and the masala mixture and sauté for about 6-7 minutes. Now add 4 tomatoes crushed. Turn your instant pot into pressure cook mode and cook for 17 minutes and the quick release and add the potatoes and pressure cook for 2 more minutes. Quick release

Rice: 4-5 cups.

Wash your rice and soak in cool water for about 20 minutes

Boil water in a large pot and add salt, a cardamom pod, 2 cloves and oil. When the water comes to a rolling boil add your rice and cook til almost done about 7-8 minutes. Drain the rice and set aside.

In your serving dish layer the rice and cooked chicken. Start with a layer of rice and add the mutton mixture then add another layer of rice and then mutton and end with rice.

Now in a separate dish add 1/4 cup milk, 1 teaspoon ghee and a healthy pinch of saffron and microwave it for 20 seconds. Mix and drizzle over the top of the rice. Cover with foil and place in an oven that’s preheated to 275 for about 20 minutes. Garnish with chopped cilantro, mint and chopped green chilies and serve. Please take a moment and rate this recipe and do send me pictures when you do make it @sliceofgourmet on Instagram