MUTTON BIRYANI

    STEP BY STEP METSTEP HOD TO PREPERATION OF DUM MUTTON BIRIYANI RECIPE

METHOD 1 - DUM MUTTON BIRYANI

MARINATION

1. WASH MUTTON THOROUGHLY AND DRAIN WELL. ADD GINGER GARLIC PASTE, SALT, TURMARTIC, BIRYANI MASALA, RED CHILI POWDER AND LEMON JUICE.
2. NEXT ADD CURD PAPAYA PASTE YOU CAN ADD IT NOW.

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1. MARINATE WELL AND COVER. ALLOW THIS TO REST FOR AT LEAST 4 HOURS OVERNIGHT IN THE FRIDGE. THIS MARINADE TENDERIZES THE MUTTON. SO LONGER THE RESTING TIME SOFTER THE MEAT WILL BE. IF YOU ARE USING TIME SOFTER THE MEAT. IF YOU ARE USING THE PAPAYA PASTE, YOU CAN JUST LEAVE IT FOR 45 MINS. I PREFER TO MARINATE OVERNIGHT AND REFRIGERATE. I DO NOT USE RAW PAPAYA.

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1. WHEN YOU ARE ABOUT TO PREPARE THE OTHER INGREDIENTS FOR THE BIRYANI KEEP THE MUTTON OUT OF THE FRIDGE. IT IS GOOD TO BRING IT TO R4OOM TEMPERATURE BEFORE COOKING. YOU CAN SLICE THE ONIONS AND CHILIES, SOAK THE RICE FOR 30 TO 40 MINUTES. SOAK SAFFRON IN MILK. SET ASIDE.

• COOKING MUTTON FOR MUTTON BIRYANI

1. HEAT A HEAVY BOTTOM PAN OR PRESSURE COOKER WITH GHEE OR OIL. ADD THE SPICES.

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1. IMMEDIATELY ADD SLICED ONIONS & GREEN CHILIES. YOU AN SKIP THIS STEP IF USING STORE BOUGHT FRIED ONIONS.

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1. FRY THEM EVENLY UNTIL GOLDEN BROWN. SET ASIDE HALF OF THIS.

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1. TRANSFER THE MARINATED LAMB MEAT.
2. ADD CHOPPED MINT AND CORIANDER LEAVES.

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1. NEXT BEGIN TO SAUTE ON A VERY LOW FLAME FOR 3 TO 4 MINS.

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1. COVER AND COOK FOR 10 MINS ON THE LOW FLAME.

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1. EITHER PRESSURE COOK IT FOR 2 TO 3 WHISTLES. OR CONTINUE TO COOK IN THE POT UNTIL THE MEAT IS SOFT AND TENDER. WE ARE NOT ADDING ANY WATER TO COOK THIS. IF COOKING IN POT MAKE SURE YOU ARE STIR OCCASIONALLY TO PREVENT BURNING.

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• COOKING RICE FOR MOTTON BIRYANI

1. WHILE THE MEAT COOKS, BRING WATER TO A BOIL AND ADD BAY LEAF, SHAHI JEERA, CARDAMOM, CLOVES AND CINNAMON.
2. NEXT ADD SALT.

1. THEN ADD RICE AND COOK ALL DENTE. THE RICE MUST BE COOKED COMPLETELY BUT YOU MUST FEEL THE BITE. IF YOU ARE BEGINNER, YOU CAN ALSO CHECK THIS POST ON HOW TO COOK BIRYANI RICE FOR  BIRYANI.

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1. DRAIN IT COMPLETELY IN A COLANDER.

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• HOW TO MAKE PAKKI DUM MUTTON BIRYANI RECIPES

1. WHEN THE MEAT IS SOFT COOKED , YOU WILL BE LEFT WITH A THICK GRAVY. ADD THE REST OF THE CURD TO THIS.
2. ADD THE FRIED ONIONS, CORIANDER AND MINT LEAVES.

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1. MIX TOGETHER. CHECK THE SALT AND SPICE BY TESTING. YOU CAN ADJUST BY ADDING SALT OR GREEN CHILIES.

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1. LAYER THE RICE, INT AND CORIANDER LEAVES. ADD GHEE AS WELL .

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1. FINALLY POUR THE SAFFRON MILK. NEXT COVER THE POT WITH A FOIL OR KITCHEN CLOTH. PLACE A HEAVY LID OVER THE POT. IF YOU DO NOT HAVE  HEAVY LID, PLACE ANY LID, PLACE ANY LID AND A HEAVY POT FILLED WITH WATER OVER THE LID.

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1. HEAT A OLD TAWA / GRIDDLE OR PAN UNTIL VERY HOT. PLACE THIS BIRYANI POT OVER THE PAN. LOWER THE FLAME AND COOK FOR 15 MINS. SWITCH OFF THE STOVE AND ALLOW TO REST FOR 15 MINS.
2. THEN READY IT IS OVER AND READY TO SERVE WITH RAITA. VERY TASTY AND VERY SPICY MUTTON BIRYANI.

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