Instant Pot Mutton Biryani Recipe – Spicy Indian Rice Dish

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot Mutton Biryani Recipe – Spicy Indian Rice Dish

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you back to happy memories – family gatherings, festive celebrations, and just generally cozy times. I remember the first time I attempted biryani… it was a bit of a disaster! But trust me, with the Instant Pot, this classic Indian dish is surprisingly easy to master. This Instant Pot Mutton Biryani recipe is my go-to for a flavorful, comforting meal that’s ready in under an hour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani recipe; it’s a shortcut to incredible flavor! The Instant Pot does all the heavy lifting, creating tender, succulent mutton and perfectly fluffy rice. It’s perfect for weeknights when you crave something special, or for entertaining guests. Plus, it’s relatively easy to customize the spice level to your liking. You’ll love how quickly this comes together without sacrificing any of the authentic biryani taste.

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Mutton Biryani:

• 1 cup basmati rice
• 2 tablespoons oil of choice
• 5 cardamom pods
• 4 whole cloves
• 1 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 pound ground meat of choice (mutton/lamb)
• 1 onion
• 5 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1-2 Serrano pepper or green chili (adjust to taste)
• 3 teaspoons coriander powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper (optional, for extra heat)
• 2 tomatoes
• 1 ½ cup water
• ½ – 1 cup cilantro leaves, chopped
• ½ – 1 cup mint leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani.

• Basmati Rice: Seriously, use good quality basmati rice. It makes all the difference. Look for aged basmati – it stays fluffier. I usually get Daawat or Royal Basmati.
• Oil Choices: Traditionally, ghee (clarified butter) is used for biryani, and it adds a wonderful richness. But vegetable oil works perfectly well too, especially if you want a lighter dish.
• Spice Blend: Regional variations in spice blends are huge! Feel free to adjust the garam masala, turmeric, and cayenne to your preference. Some people add a pinch of saffron for color and aroma – a lovely touch!
• Serrano Pepper Heat: Serrano peppers can be quite spicy! Start with one if you’re sensitive to heat, and add more to taste. You can also substitute with green chilies.

Step-By-Step Instructions

Alright, let’s get this biryani going!

1. First, soak the basmati rice in cold water for about 15 minutes. This helps it cook up nice and fluffy. Drain and rinse the rice, then set it aside.
2. Now, turn on your Instant Pot and select the ‘Sauté’ mode. Add the oil, cardamom pods, cloves, bay leaf, cinnamon stick, and cumin seeds. Sauté for a minute or two until everything smells wonderfully fragrant.
3. Add the ground meat, diced onion, minced garlic, minced ginger, and chopped Serrano pepper to the Instant Pot. Cook, breaking up the meat with a spoon, until the meat is browned and the onions have softened.
4. Time for the spices! Add the coriander powder, paprika, salt, black pepper, garam masala, turmeric, and cayenne pepper (if using). Stir well to make sure everything is nicely combined.
5. Dice the tomatoes and add them to the Instant Pot. Cook for another 5-6 minutes, until the tomatoes have softened and released their juices.
6. Now, gently layer the drained rice evenly over the meat mixture. Don’t stir! Pour the water over the rice, and sprinkle half of the chopped cilantro and mint leaves on top.
7. Secure the lid on the Instant Pot, making sure the valve is set to ‘Sealing’. Cook on ‘High Pressure’ for 6 minutes.
8. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully quick release any remaining pressure.
9. Remove the whole spices (bay leaf, cinnamon stick, cardamom pods). Fluff the biryani gently with a fork, and garnish with the remaining cilantro and mint leaves. Serve hot and enjoy!

Expert Tips

• Don’t Overcook the Rice: 6 minutes on high pressure is usually perfect, but cooking times can vary slightly depending on your Instant Pot.
• Layering is Key: Don’t stir the rice and meat together! Layering helps create that beautiful, distinct biryani flavor.
• Resting Time: Letting the biryani rest for a few minutes after cooking allows the flavors to meld together even more.

Variations

Biryani is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation – Jackfruit Biryani: Swap the mutton for jackfruit! It has a surprisingly similar texture and absorbs the flavors beautifully. My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: If you like it mild, reduce or omit the cayenne pepper and Serrano pepper. For extra heat, add a pinch of red chili powder.
• Eid/Diwali Adaptations: For festive occasions, add a handful of fried onions and a sprinkle of saffron for extra richness and color.

Serving Suggestions

Biryani is a complete meal on its own, but it’s even better with some sides! I love serving it with:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• A simple onion and tomato salad

Storage Instructions

Leftover biryani tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• What type of meat is best for biryani? Traditionally, mutton (goat or lamb) is used, but you can also use chicken, beef, or even fish.
• Can I make this biryani without an Instant Pot? Yes! You can make it in a traditional pot on the stovetop, but it will take longer and require more attention.
• How do I prevent the rice from sticking to the bottom? Make sure to rinse the rice well before cooking, and don’t stir it while it’s cooking in the Instant Pot.
• What is the correct rice-to-water ratio for Instant Pot biryani? A 1:1.5 ratio (1 cup rice to 1 ½ cups water) usually works well.
• Can I add vegetables to this biryani? Absolutely! Potatoes, carrots, peas, and cauliflower are all great additions. Add them along with the tomatoes.

Enjoy making this Instant Pot Mutton Biryani! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!