Mutton Steam Roast in Pressure Cooker | oil Free Juicy & Tender Recipe by desimasala

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Here's a Mutton Raan Steam Roast recipe that's full of flavor, tender from steaming, and finished with a delicious roasted crust. This North Indian-style dish is often made for special occasions.

🍖 Mutton Raan Steam Roast Recipe

Serves: 5-6
Prep Time: 12-24 hours (marination)
Cook Time: half hour

Ingredients✍️

For the Raan (Leg of Mutton):

1 whole mutton raan (2.5 to 3 kg), cleaned and pierced with a fork or

For the First Marinade:

thick yogurt ...... 4tbsp

Kashmiri red chili powder... 3tsp or to taste

roasted cumin powder.... 3tsp

coriander powder.......3tsp

garam masala.......1sp

turmeric.... 1tsp

Tikka masala.....2tbsp

Ginger garlic paste.....3tsp

vinegar .....2tbsp

lemon juice.....3tbsp

Salt....... to taste or 3 tsp

For Cooking/Steaming:

Potatoes .... for taste

Garlic .... for taste

green chillies..... 4 to 5

water..... 2 cups

Butter paper ... for folding

For Final Roasting:


🧂 Instructions

1. Clean & Prep the Raan

Wash and pat dry the raan.

Prick it all over with a fork or make small slits with a knife for deeper marinade penetration.

2. Apply First Marinade

In a bowl, mix all the marinade ingredients.

Coat the raan evenly and generously.

Cover and refrigerate for at least 6 hours , preferably overnight.

3. Steam the Raan

In a large steamer or pressure cooker (without pressure), place whole spices and water at the bottom.

Place the marinated raan on a stand or plate above the water (not submerged).

Steam on low-medium heat for half hours, checking water levels occasionally.

It should be fork-tender but hold its shape.

4. Roast the Raan

Heat ghee or butter in a pan or oven.

Place the raan on a baking tray or large tawa.

Roast in a preheated oven at 200°C (392°F) for 15-20 minutes, or pan-roast till browned and slightly crisp on the outside.

Optional: Dhungar (Smoke Infusion)

Heat a piece of charcoal till red hot.

Place it in a small bowl inside the tray with the raan, pour a little ghee on it, and cover immediately.

Let the raan absorb the smoke for 5-7 minutes.

🍽️ Serving Suggestions

Garnish with fresh coriander, onion rings, and lemon wedges.

Serve hot with naan, rumali roti, or saffron rice, and mint chutney.

Want a simplified or pressure-cooker-only version? I can provide that too!
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