Instant Pot Meets the Beloved Biryani

You may have already purchased the Instant Pot at the suggestion of others and have not yet used it, but do not fear because the rumors are true: this gadget is one for the books.  It should be noted that while home cooks have celebrated the Instant Pot, grandmothers and restaurant chefs lament the existence of it focusing, instead on tradition and technique. But, as a self-proclaimed chef in my own kitchen, and an old lady at heart, I wholeheartedly stand behind the magnificent Instant Pot!  

The Instant Pot can be best described as an electric one-piece wonder that harbors five cooking appliances into one:

1. Pressure cooker
2. Slow cooker
3. Rice cooker
4. Steamer and warmer
5. For many experimenters and Instant Pot connoisseurs, it can do so much more.

Although my palate is really influenced by multiple international cultures, I have to say that I would be remiss not to feature a recipe for a dish that I grew up having as a child for my first recipe on Voicebowl. The beloved one-dish wonder of the Indian subcontinent: Biryani. Biryani is a dish that can be modified in many different ways, but essentially Biryani is a mixture of a protein of choice (usually chicken or mutton) cooked in aromatic spices and layered with rice. This boils it down to the bare minimum but the add-ons are endless from potatoes to raisins, fresh mint to saffron. Mouth-watering yet?

Making Biryani in the Instant Pot just breaks cultural divides as it has provided the ability for a first-generation Pakistani-American aka American Born Confused Desi (ABCD) to make Biryani that tastes traditional enough to be considered a win. I hope you attempt the recipe, or comment  below with what Instant Pot dishes you want to see recreated.

Mutton (“Goat”) Instant Pot Biryani

Ingredients

• 1 lb. Mutton bone-in, 1-2 inch pieces (fat removed)
• 3 Tbsp Ghee (clarified butter) or Oil
• 1 Green Chili Pepper
• 1 Onion large minced 
• 1 Tbsp Ginger minced
• 1 Tbsp Garlic minced
• 1 Tomato medium, chopped
• 1 Tbsp Tomato Paste
• 2 cups of rice, rinsed and soaked for 30 minutes.
• 1 Tbsp lemon juice (ingredients list continues below)

Whole and Ground Spices

• 1/2 tsp Cumin seeds 
• 6 Black Peppercorns
• 6 Cloves
• 1 stick Cinnamon 
• 1 Bay leaf 
• 2 Black Cardamom 
• 2 Green Cardamom
• 1/4 tsp Ground Turmeric
• 1 tsp Cayenne or Red chili
• 2 tsp Coriander powder
• 1/2 tsp Garam Masala
• 1.5 tsp Salt

Garnishes

• Cilantro to garnish
• Golden Brown Fried Onions (optional)
• Saffron pinch in 2 Tbsp warm milk (optional)

Directions

Prep: Rinse Meat with 1 Tbsn vinegar and 2 Tbsn of lemon juice for 15 minutes and then rinse out. Follow this by adding meat tenderizer powder (as directed on any tenderizer packet) for 45 minutes and then rinse off before starting steps below to ensure cleaned and tender meat. If you don’t have tenderizer, you can marinate the meat overnight with the ground spices, 2-3 Tbsn of whole milk yoghurt, ginger and garlic. When ready to use, take out of the fridge for 30 minutes.

1. Heat the Instant Pot (“IP”) by pressing SAUTE, and add ghee (clarified butter) to the pot.
2. After ghee heats up, add the whole spices and SAUTE for 1-2 minutes (depending on how hot the pot is)- wait for an aroma.
3. Add the chopped green chili of choice (you can remove seeds if you don’t want it too spicy), onions, ginger and garlic to the pot and SAUTE for 4-5 minutes until they turn a yellow golden color while stirring.
4. Add the chopped tomatoes, ground spices and 1 Tbsn tomato paste. Mix and Sauté for another 2 minutes.
5. Add the meat and mix it well- cook for for 2-3 minutes until some water from the meat starts to come out. (Directions continue below)

1. Press CANCEL on IP, close the lid.
2. Change the IP setting to MEAT or STEW mode at high pressure for 20 minutes.
3. As IP comes to pressurize, and the 20-minute countdown starts (30-35 minutes total since it takes time for the actual IP to pressurize inside). During this time, rinse your rice until it runs clear and starch is removed.
4. You can also fry onions at this point until dark golden as garnish (optional).
5. When the IP beeps, let the pressure release naturally (don’t switch the SEAL button to VENT even if the IP signals that it is done, just press CANCEL on the machine).
6. Open IP and add in lemon juice and taste for spiciness to your liking and add 1/2 Tbsn salt and rice (don’t mix).
7. Ensure that there is enough liquid to cover the rice about 1/8 above the rice – if not, add water a bit at a time by the Tbsn.
8. Top the rice with fried onions and/or 2 Tbsn milk with a pinch of saffron (optional but both make a big difference). (Furthur Directions continue below)

1. Set In MANUAL mode to 6 minutes and SEAL the lid.
2. After the 6 minutes is complete, allow it to naturally release by keeping the food in the IP for another 8-10 minutes before releasing the pressure and opening.
3. Fluff with fork and garnish with cilantro and/or fresh mint.

NOTE: You can add potatoes easily. I fried potato quarters separately as it was a family tradition. You can also add in uncooked peeled quartered medium-sized potatoes to the curry dish before adding the rice.

The Instant Pot is sold by almost every major retailer. Try one for yourself here and share what tantilizing recipes you come up with in the comment section below.