Cover this marinated meat and refrigerate overnight for better results.
Beat the mixture well and then add then meat pieces. Take a large bowl, add the garam masala, salt, ginger-garlic paste, red chilli powder, turmeric powder and two cups of curd. Then prick the meat with a fork this will help in better absorption of the marinade. Make sure when you marinate the meat, it is moist. To begin with wash the mutton and drain the excess water.The traditional mutton dum biryani recipe is made by cooking the raw meat with spices for a couple of minutes and then it is covered with rice and kept on dum …ģ.1/5 (11) Total Time 1 hr 30 mins Category Lunch Calories 850 per serving Also known as Kachche Gosht ki Biryani or Hyderabadi Pakki Dum Mutton Biryani, this Hyderabadi mutton biryani is straight out of every non-vegetarian's dream.Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes. Reduce heat to low and continue cooking, about 5 minutes. Cover the pot and cook over high heat, about 8 minutes.Drizzle reserved ghee and saffron milk over onions and rice. Cook over medium heat until no longer pink, about 2 minutes per side.
Wipe excess marinade off the chicken, discarding marinade, and add to the pot.Carefully remove 1 tablespoon of ghee from the pot set it aside. Add remaining 2 bay leaves and chile peppers cook and stir until fragrant, 1 to 2 minutes. Add onions cook and stir until golden brown, about 15 minutes. Heat ghee in a large pot with a tight-fitting lid over medium-high heat.Combine milk and saffron in a small bowl stir to combine.Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Bring water and rice to a boil in a saucepan add 2 bay leaves.Cover with plastic wrap and let marinate in the refrigerator, about 2 hours. Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl.Place cilantro and mint leaves in a food processor pulse until coarsely chopped.Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder grind into a fine powder.
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