| "Dum Biriyani" / "Kachhi Biryani" - What do you mean?
Raw meat is cooked in the steam along with rice, at the same time! This is called "Dum Biryani" or "Kachhi Biryani". When pre-cooked meat mixed with rice, it's not called "Dum Biryani"!  |
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"Pakki Biryani" is, pre-cooked meat mixed with rice in layers. "Dum Biriyani" / "Kachhi biriyani" / "Steamed Biryani" is more tricky and challenging process, since raw meat is cooked along with rice. The tricks is, Rice won't get sticky and meat will get nicely tender and juicy! That is why the taste or flavor of "Dum Biriyani" / "Kachhi biriyani" / "Steamed Biryani" is far ahead of "pakki biriyani" ! (see detail ingredients and cooking method below)
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Separately cooked meat and rice, mixed with flavored spices is not recommended by the chefs!
Kachhi mutton Biryani or Mutton Dum Biryani needs skills for cooking.
Hard mutton and soft rice, will go together! Neither rice gets sticky nor the mutton remain hard! That's the real challenge for Biryani cook!
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If you eat that then, you had not tasted yet, the original taste of Kachhi Biryani !
Cooking of this Steam Raw Biryani, a little difficult, but not impossible! Cook this recipe several times when efficiency can be achieved!
So let's learn, step by step, how to make Mutton Steam Biryani!
For details, see the hands-on video of course!
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| The main Ingredients 1 kg Mutton / lamb meat 500 g long grain Basmati rice (soaked) Oil and other 100 g of White oil 3-4 tablespoons butter 100 g of latex ksoya (Mawa) 1 cup yogurt 1/2 cup milk 1 tablespoon Kewra water 1 teaspoon lemon juice Salt according to taste |
Vegetables 7-8 onions 200 gm Papaya (Meat Tenderizer) 2 tsp garlic paste 1 teaspoon ginger paste 2 cups coriander leaves (chopped) 2-3 green chillies (chopped) Regular spices 2 tsp cumin powder 2 tsp coriander powder 2 tsp turmeric powder 1 teaspoon dried red pepper powder 1 teaspoon black pepper powder 2 bay leaves |
Indian flavored spices 1/2 teaspoon mace 1/2 teaspoon nutmeg 1/2 teaspoon Shahi Jeera (caraway) 1/2 teaspoon White pepper 2 large cardamom 6-7 cloves 2 (1 inch) cinnamon 4 green cardamom 1/4 teaspoon cubeb 1/4 teaspoon star anise 2 small strands of saffron |
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How to Steam Biryani?
There are several steps to make Biriyani. Please carefully follow the steps
1] First, using Mutton Tenderizer, tender the raw meat for 8-10 hours.
2] Next marinate the tenderized meat for one hour more. (Watch the video What spices need to marinate - HERE)
3] Soak Basmati rice in water, half an hour before cooking. Cook rice in two batches. Do not cook the first batch of rice more than 40-50%. Cook another batch rice 60-70%.
4] Fry the onion and make Beresta.
5] Soak saffron in half a cup of milk.
6] IMPORTANT: If you want to get the real taste of Biryani NEVER USE PACKAGED BIRYANI MASALA available in your neighboring grocery shop. Grind and blend your own Biryani Masala. It's quite easy to make. (Watch the video What are the spices to make the Biryani-spice)
7] Grease the bottom of the Biryani Handi(cooker) with butter . First, put the marinated the meat at the bottom. Place 40-50% cooked rice above it!
Spread Ghee(clarified cow milk butter), spices and Beresta.
Put 60-70% cooked rice now on this layer!
Once again spread ghee, spices, Beresta and saffron soaked milk. Put on cover and seal the lead of Biryani Handi(cooker) well, so that, no flavor comes out during steaming process! Use flour dogh to seal the lead.
8] Now, put an iron griddle or pan set over the flame. Put Biryani Handi(cooker) over it. Adjust the gas to low(simmer) and cook for 50-60 minutes. DO NOT OPEN THE LID DURING THIS STEAMING PROCESS, EVEN FOR CHECKING!
Relax, follow the steps shown on the video, your Biryani never get burned!
9] After an hour, switch off the flame. Wait for fifteen minutes more. Open the lid!
10] Your fantastic, delicious, spicy "Mutton Steam Biryani" is ready!
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