I tried to copy a lot of biryani recipes that are on the internet and in that process I wasted a lot of meat and rice.
It’s all about the proportions ultimately so don’t take that casually.
It took a lot of perseverance in getting the recipe just right. So here are some DOs and DON’Ts for making mutton dum biryani (_same applies for chicken biryani_). These points are an extension of the Hyderabadi style biryani which is cooked in layers of meat and rice.
- Make sure you use a thick base vessel for cooking, so that the heat gets evenly distributed.
- Best practice is to marinate the meat for 2-3 hours so that all the juices get inside the meat.
- Use lots of fried onions in the marinade.
- Add good amount of salt. Generally the salt concentration reduces after you add the meat so make sure you have incorporated that in your calculation.
- Add good amount of spices, it is possible that the marinade seems spicy at first but trust me on this, after you add the meat the spiciness will decrease considerably.
- Cook the meat at the lowest flame that is possible in your kitchen. Low heat helps in uniform cooking.
- Add good amounts of GHEE (_clarified butter_) in the marinade.
- The rice used should be of high quality basmati.
- Seal the vessel so that the heat doesn’t escape.
- Add good amounts of fried onions.
- Don’t use too much of curd, it makes the meat bland and tasteless. Curd only helps in cooking, it does’t add any taste to the biryani.
- Don’t give direct heat to the meat, put the vessel over a pan or some other metal layer. It takes time to cook, mutton might take up to 1:45 hrs to cook and chicken can take up to 1:15 hrs. So have patience.
- Don’t add raw onions in the marinade, it will not taste good.
Update: Checkout my blog post on the final recipe.