Mutton Biryani by Vin Basha

In a separate bowl, add 300 g defrosted mutton (curry cut), 1 tsp Kashmiri Mirch, 0.5 tbsp squeezed lemon juice, 0.25 tsp turmeric, 0.75 tsp salt, 1 tsp coriander powder, and 40 g curd. Mix well to marinate the mutton. Use The Upliance's built-in scale to measure 140 g Basmati rice, wash thoroughly, and soak it in 400 ml water for one hour. Set both aside.

Add 5 tbsp ghee to The Upliance jar. Select sauté mode on medium heat and add 0.5 tsp fennel seeds, 0.5 tsp jeera, 0.5 tbsp coriander seeds, 1 bay leaf, 1 inch cinnamon stick, 7 peeled garlic cloves, 4 g peeled ginger, 2 black cardamom, 0.5 tsp black pepper, 1 star anise, 1 green chilli (stem removed), and 4 cloves. Sauté for 3 minutes with automatic stirring until fragrant. Then add 200 g cut sambar onions and 2 cut tomato pieces, sautéing for another 5 minutes until onions are translucent and tomatoes soften. Now, add the marinated mutton, including any juices, and 100 ml water into The Upliance jar. Seal the lid and pressure cook on high heat for 10 minutes, allowing The Upliance to automatically manage the cooking process.

Carefully release pressure from The Upliance jar. Add 40 cleaned mint leaves, 10 root-cut coriander leaves, and the remaining 0.75 tsp salt to the cooked mutton mixture in the jar. Stir gently. Drain the soaked Basmati rice and add it evenly over the mutton. Pour 250 ml water over the rice. Cover the top with 1 silver foil sheet before sealing The Upliance lid. Select the Biryani mode on medium heat, and let The Upliance cook for 20 minutes, utilizing its precise temperature control and gentle automatic stirring for perfectly cooked biryani.

Once cooking is complete, The Upliance will signal. Carefully remove the silver foil and gently fluff the biryani. Garnish the Mutton Biryani with 2 g cleaned mint leaves. Allow the biryani to rest in The Upliance jar for 5 minutes before serving to ensure the rice fluffs out and flavors fully develop, ready for a delicious meal.