hyderabadi kachche gosht ki dum biryani.
1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel. 2. seal pot with dough or wet kitchen towel for sealing amp; put some weight on lid. 3.Dont marinade in fridge, keep it at room temperature as enzymes present in papaya paste amp; curd works better at room temp.. 4. curd should be thick amp; whisked. amp; prefer mutton amp; rice ratio 1:1. 5. As meat tenderizer raw papaya paste of green skin amp; little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya. To use baking soda, put 2 tsp of baking soda on 1 kg meat amp; rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani. procedure: 1. marinate mutton for 4-8 hrs. 2. when ready to prepare transfer mutton along with marinade to degchi. 3.soak rice for 1/2 hr. 4.heat water in a separate vessel along with oil, salt amp; whole spices for partial cooking of rice. 5.when water starts boiling add rice amp; cook for 5 minutes so that it gets cooked to 50%. 6.drain rice in colander amp; transfer it over muuton in two layers. 7.on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer. 8. now comes the most difficult part: time amp; temperature, as the outcome of biryani depends on this only. seal the degchi/cooker amp; put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa amp; put degchi over it amp; put it over direct high heat for 5 minutes. then reduce heat to lowest amp; cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion amp; serve hot with raita.
1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel. 2. seal pot with dough or wet kitchen towel for sealing amp; put some weight on lid. 3.Dont marinade in fridge, keep it at room temperature as enzymes present in papaya paste amp; curd works better at room temp.. 4. curd should be thick amp; whisked. amp; prefer mutton amp; rice ratio 1:1. 5. As meat tenderizer raw papaya paste of green skin amp; little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya. To use baking soda, put 2 tsp of baking soda on 1 kg meat amp; rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani. procedure: 1. marinate mutton for 4-8 hrs. 2. when ready to prepare transfer mutton along with marinade to degchi. 3.soak rice for 1/2 hr. 4.heat water in a separate vessel along with oil, salt amp; whole spices for partial cooking of rice. 5.when water starts boiling add rice amp; cook for 5 minutes so that it gets cooked to 50%. 6.drain rice in colander amp; transfer it over muuton in two layers. 7.on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer. 8. now comes the most difficult part: time amp; temperature, as the outcome of biryani depends on this only. seal the degchi/cooker amp; put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa amp; put degchi over it amp; put it over direct high heat for 5 minutes. then reduce heat to lowest amp; cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion amp; serve hot with raita.