{"id":199,"date":"2020-05-03T05:38:50","date_gmt":"2020-05-02T22:38:50","guid":{"rendered":"https:\/\/host.macrosoftnet.com\/cookbook\/?p=199"},"modified":"2020-11-22T07:00:20","modified_gmt":"2020-11-22T00:00:20","slug":"mutton-biryani","status":"publish","type":"post","link":"http:\/\/host.macrosoftnet.com\/cookbook\/2020\/05\/03\/mutton-biryani\/","title":{"rendered":"Mutton Biryani"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

First grind coriander leaves and mint leaves and keep it separate. In a pressure cooker boil 2 lbs of mutton, one tbsp ginger garlic paste, one tsp of salt, and 4 tbsp coriander\/mint paste. Add water and cook for 15 minutes in the pressure cooker. <\/p>\n\n\n\n

In an Instant Pot, add half cup of canola oil and half cup of ghee. Add spices (cloves, cinnamon, cardamom), two chopped onions, 4 green chillies, 2 tbsp ginger garlic paste, and one tbsp coriander powder, and salt to taste. Fry until onions are golden-brown and then add one tomato and one cup of yogurt.<\/p>\n\n\n\n

Mix well and add boiled mutton into the mixture. In this dish we are adding 4 cups of rice, since we have 2 lbs of mutton. Mix the broth left over from when we were boiling the mutton with water to get around 6 cups of proportion for 4 cups of rice we add 6 cups of water. (Add water- for1 cup of basmati rice, we add 1 and1\/2 cup of water). Finally add one tbsp of lemon juice. Turn on the pressure cooker for one minute. Biryani ready<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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