What’s the first thing that comes to your mind when we say Eid? Biryani, of course! Just the thought of hot, spicy mutton biryani served with a cooling raita and hot kebabs has us drooling.
There are two kinds of people around Eid: one who asks for biryani and the other who lovingly sends out biryani to friends and family. No matter which person you are, get ready to turn into the ultimate biryani pro with our tips on how to make the perfect mutton biryani.
Whether this is your first time at cooking mutton biryani or you simply want to try a new recipe, you’ve come to the right place.
Dum is an Mughlai cooking technique where the food is cooked on a low flame. It is tightly sealed with a dough. This allows the food to cook internally thus making it quite flavourful. Keeping the biryani on dum helps steam the dish, spread its aromas throughout, and cook the rice the rest of the way. Do not add extra water during this step. The rice soaks up the moisture from the marinade. Only add water if the rice is still uncooked at the end.
Cook for 15-20 mins on dum, on medium heat, and then for an extra 10 on low. To prevent burning, you can place a Tawa and then place your biryani pot on top of this. A barrier will be created between the flame and your pot.