Before you make Biryani, follow the below tips:
- Don't overcook the rice but just half boil them see that its pure basmati rice and when you spread them on a plate they are not sticky sticky.
- Take Indian mutton, if you happen to take some mutton which takes longer time to cook, then add some papaya for 2-4 minutes before the marinating so that it becomes tender. Do not keep for longer or the mutton will become too tender.
- The mutton pieces should be big and with bones.
- Cook the marinated mutton in its own juices. If you think the juice is not enough to cook the mutton then add little water.
- The layers of mutton and rice should be done quickly, with all the ingredients ready before hand.
- After the layers, must cook the biryani in very slow flame for at least 10-15 minutes.
- While adding the salt to the marinade, see that it compensates for both mutton and rice.
- All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients. \
- In case you don't have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all around the vessel, sealing the lid with the vessel tightly and cook on dum.
- After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving