Hariyali Mutton Biriyani/ How To Make Mutton Biriyani

A quick and easy Hariyali mutton biriyani is a delicious and aromatic biriyani recipe made in a pressure cooker within few minutes.

Quick and delectable hariyali mutton biriyani in a pressure cooker is an easy way to cook and relish. There are few ways to cook this sumptuous dish like dum biriyani, handi biriyani, etc. Making mutton biriyani in pressure cooker saves time for busy people and, the taste is finger-licking good.

It is an easy recipe to make if the needed ingredients are readily available in the pantry. No wonder, the biriyani masalas used in this recipe is very much available in all Asian pantry.

What is Hariyali biriyani mean?

Hariyali means green colour. The blend of coriander leaves, mint leaves, green chilies gives a beautiful green tint to the dish. Hariyali biriyani means a biriyani with greenish tint in colour.

How To Prepare Hariyali Mutton Biriyani?

There are two parts to making Hariyali Mutton Briyani. First, we have to cook the meat and second add rice to the cooked meat and cook for few minutes. Yummy biriyani is ready. Let’s see the preparation.

Firstly, soak rice for half an hour. I usually make sure soaking time is less than an hour. Secondly, grind mint leaves, coriander leaves, and green chilies together. It is called the hariyali green paste and is the star ingredient paste to this dish. Clean mutton pieces and keep them aside. Always use biriyani cut pieces for biriyani because the bone-in mutton pieces enhance more flavour to the rice.

Then, pound all whole garam masala into coarse powder and keep it aside. In a pressure cooker, add two teaspoons of oil and two teaspoons of butter on medium heat. Add pound garam masala and wait until the spice masala infuses in the oil. Now add sliced onions and saute until translucent. Then add sliced tomatoes and homemade Ginger Garlic Paste and saute until the raw smell disappear.

Now add cleaned tender mutton pieces, turmeric powder, salt, curd, and the main hariyali paste and stir well on medium heat. Add half a cup of water and pressure cook the meat for four whistles. It’ll take approximately eight to ten minutes. Switch off the flame. The first part of cooking is over.

Second part of preparation of Hariyali biriyani

After ten minutes, remove the lid of the pressure cooker and let it boil for a minute or two. Finally, add soaked rice and gently mix until the rice is well mixed with the meat mixture. As we already added a half cup of water, curd and, hariyali paste to the meat, make sure to reduce the quantity of water for the rice to cook. I used seeraka samba rice which, is perfect for biriyani like basmati rice. This rice also requires a 1: 2 ratio of rice and water. But, as we soaked the rice for an hour, we have reduced the ratio of water to1 1/2 cup not, 2 cups of water.

Finally, add 1 1/2 cup of water and pressure cook for two minutes plus four minutes on low flame. Off the heat and serve with raita, kurma, or can have as it is.

Variations

You can use chicken, vegetables, or any seafood in the place of mutton with the same recipe.
I used seeraka samba rice for this recipe. You can substitute basmati rice or brown rice according to your taste.
I made this biriyani with water. You can substitute it with coconut milk for extra richness.

Let’s see step by step preparation of Hariyali biriyani.

Grind mint leaves, coriander leaves and green chillies in a blender and keep it aside.

In a mortar and pestle, pound whole garam masala to coarse powder.

Slice onion and tomato to thin slices and get ready with all the ingredients.

In a pressure cooker, add oil and ghee ( clarified butter ) on medium heat. Now, add coarse garam masala and wait until the masalas infuse in oil ghee mixture and release its aroma.

Secondly, add sliced onions and saute until it turns translucent.

Thirdly, the sliced tomatoes and homemade Ginger Garlic Paste goes in and saute until the raw smell disappear.

Finally, add mutton pieces, curd, turmeric powder, and salt and mix well. Add half a cup of water and pressure cook for four to five whistles. It’ll take ten minutes to cook on medium heat.

The first part of cooking the meat is over. Wait until the steam subsides.

When the pressure subsides, remove the lid. Switch on the heat and let it starts to boil. Finally, add the soaked rice and gently mix the rice until it is well combined.

Add 3 1/2 cups of water for 2 cups of rice and close the lid. Pressure cook for two whistles. Now reduce the flame and cook for four to five minutes and turn off the heat.

Sumptuous aromatic delectable Hariyali biriyani is ready to serve. Serve hot with your favourite sides.

How to serve Hariyali mutton biriyani?

You can serve with raita, chicken curry, mutton curry or with any of your favourite dish.

Some Mutton and Chicken recipes you may like to try

Chettinad Mutton Chukka/Mutton Fry

One Pot Mutton Kurma

Pepper Chicken Gravy

Chicken Semi Gravy/Curry

Easy Chicken Kurma/Easy Chicken Curry (One Pot)

Mangalorean Chicken Ghee Roast,Semi Gravy

Easy Coriander/Cilantro Chicken Curry

Notes

When you soak rice for biriyani, don’t forget to reduce water quantity. It helps to avoid biriyani to become mushy.

Use biriyani cut pieces for biriyani which gives beautiful flavour to the rice.

Mint leaves and coriander leaves is must for this recipe.