Rice Cooker Mutton Dum Briyani

Ingredients

• Basmati rice
• Mutton chunks
• Chopped onions
• Minced garlic
• Minced ginger
• Pandan leaf
• Chopped tomatoes
• Lemongrass stalks
• Green chillies
• Turmeric powder
• Cumin powder
• Coriander powder
• Garam masala
• Salt
• Sunflower oil
• 3 tablespoons ghee
• Whole spices (cinnamon stick, star anise, cardamom pods, bay leaves, cloves)
• Fresh coriander leaves, chopped
• Fresh mint leaves
• Chilli powder
• Briyani masala powder
• Thick Indian yogurt
• Banana leaves
• Hard-boiled egg (for serving)
• Raita (for serving)

Method

1. Rinse the basmati rice thoroughly and soak in water for up to 20 minutes, then drain.
2. Place the mutton into a pressure cooker along with chopped onions, minced garlic, ginger, pandan leaf, chopped tomatoes, lemongrass, green chillies, turmeric powder, cumin powder, coriander powder, salt, and garam masala.
3. Pour in water to cover and pressure cook for up to 10 whistles until the mutton is tender.
4. Strain and separate the cooked mutton pieces from the broth, reserving the broth for cooking the rice.
5. Heat sunflower oil and 3 tablespoons of ghee in a large wok over medium heat.
6. Add whole spices, followed by chopped onions and minced garlic, sautéing until softened and fragrant.
7. Stir in minced ginger, fresh coriander, and mint leaves.
8. Add chilli powder, turmeric powder, garam masala, briyani masala, salt, cumin powder, and coriander powder, followed immediately by thick Indian yogurt to create a rich briyani masala paste.
9. Line the bottom of an electric rice cooker pot with a piece of banana leaf.
10. Add a layer of cooked mutton, top with heaping spoonfuls of the prepared briyani masala paste, and cover with soaked basmati rice; gently mix and repeat the layering.
11. Pour four cups of the reserved warm mutton broth evenly over the layered rice and meat.
12. Close the rice cooker and set to cook until the cycle completes.
13. Gently fluff the briyani and serve on a banana leaf accompanied by a boiled egg and chilled raita.