Mutton Hyderabadi Biryani

Meat

1. Tender Meat can be cooked well and it will absorb the spices well.
2. You need medium-sized pieces for this Biryani. Smaller pieces will get crushed and mixed in the Rice.

How to cook the Meat?

3. Tender Meat should be coated with raw Papaya paste and Nutmeg powder and marinated overnight.
4. After coating the Meat with the spices, you should lift and slap the Meat in the vessel so that the spices get absorbed.

Right vessels for the Biryani:

1. You need thick-bottomed vessels to ensure that the Biryani does not get burnt and stick to the bottom.
2. To cook a kg of Meat, you need an 8 litres vessel. I am making this Biryani with a kg of Meat and ½ Kilo of Rice.

How to get fluffy Biryani Rice?:

1. Basmati Rice should be of a good quality and at least one year old.
2. Rice should be only three quarters in the vessel where you make Biryani Dum. Then there is space for a Rice grain to be cooked nicely like a flower bud. And the Rice remains fluffy.

Oil-Ghee:

1. Add adequate Oil for the Biryani. Only then you get a good taste. If Oil and Ghee are not sufficient, then the Biryani becomes hard after cooling. And does not feel soft while eating.

How to ensure that the Biryani is aromatic:

1. Usually, Biryanis need spices in the right measure and good quality. Or the Biryani may taste good but will not have an aroma. If the right flavor is achieved, the aroma of the Biryani should spread in the entire neighbourhood.
2. Please use fresh Garam Masala. If you have a readymade packet, and it is already opened, do not use it. It would have lost its fragrance.

Substitute for raw Papaya:

1. The milk in the skin of a raw Papaya softens the Meat. In case you do not have raw Papaya, coat with spices and let it marinate overnight in the refrigerator. Then, keep it outside for an hour for the Meat to thaw. Then add Rice and make Dum.

If Biryani is too bland:

1. The Salt and Mirchi for Biryani should be checked as soon as the Meat is coated with the spices. If you miss it here, it is impossible to adjust anywhere later on.

Dum Process:

1. Seal the edges of the vessel with Flour paste, put it on the pan on a high flame and wait until steam picks up. Then keep it on a low flame for 25 minutes for this measurement.