Hyderabadi Dum Biryani is the king of all biryanies. we can get only in INDIA that too only in hyderabad. It is a mixture of original Andhra cuisine and Hyderabadi cuisine, having Mughlai influence. Basically, there are two kinds of Biryani: Pakki Biryani and Kachchi Biryani.
Today I’m going to share the making of Kachchi Biryani. It is an actual biryani where raw marinated meat placed on the bottom of the pot and then layer with par boiled rice, seal and cook on a low flame for hours, so that the rice is cooked with steam generated by air tight environment. this entire process is known as DUM method. As a result you are getting juicy and succulent pieces of meat that melts in your mouth and each rice grain is well separated and cooked nicely.
Before starting, you should remember something very important things:
When you are choosing meat for biryani, make sure meat pieces are big in size and they are raw tender and lean otherwise the biryani will not come out well.
As you know the meat takes long time to cook, that’s why you have to use meat tenderizer. Raw papaya juice and pineapple juice are natural and powerful meat tenderizer. Apart from these different brands of meat tenderizer available in the shop. You can try out them. In case of chicken biryani, these meat tenderizers are not required.
To make extra-ordinary biryani I always like the rice and meat in 1 :2 ratio. However If you want you can make 1:1 or 1:1.5 ratio. Here I have taken 250 gm good quality basmati rice along with 500 gm mutton. This is the exact measurement of authentic Hyderabadi biryani.
