Hyderabadi Mutton Biryani with Boneless Pieces
A dum-style mutton biryani with marinated boneless pieces, parboiled basmati and a tight seal. A feast-day dish.
Raw materials
Boneless mutton cooks evenly in the dum. Two packs serve four.
Ingredients
Method
Marinate, parboil the rice to 70 percent, layer and seal.
- 01Get set
Take the mutton out of the fridge 15 minutes before cooking. Do not wash it: Meatigo mutton is cleaned and ready to cook from pack to pan.
- 02Marinate
Mix the mutton with the marinade and half the fried onions. Refrigerate for at least 4 hours.
- 03Cook the mutton
Cook the marinated mutton in a heavy pot on medium heat for 30 to 35 minutes until about 80 percent tender, with its own juices as the gravy.
- 04Parboil the rice
Boil the rice in well-salted water with the whole spices for 5 to 6 minutes until 70 percent cooked. Drain.
- 05Layer
Spread half the rice over the mutton. Add mint, coriander and fried onions. Add the remaining rice, ghee and saffron milk.
- 06Seal and dum
Cover tightly, seal the edge with dough or foil and cook on the lowest heat for 30 minutes.
- 07Rest and serve
Rest for 10 minutes, then mix gently from the bottom up and serve with raita.
Questions
How do I know the rice is 70 percent cooked?+
A grain should break between your fingers but have a hard white core.
Can I make it in a pressure cooker?+
Yes. Layer in the cooker, seal and cook on low heat for 20 minutes without the weight.