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Wash the meat and cook it in a pressure cooker until one whistle.
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Once it is cooled, add red chilli powder, coriander seed powder, salt, curd, biryani masala, turmeric powder and ginger garlic paste.
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Mix all the ingredients, cover the container and marinade in a deep freezer for about 30 minutes.
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On other hand wash the rice and half boil in a separate container.
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Take a cooking vessel and heat oil, add mutton pieces as a thin layer. Again add onions layer, mint leaves layer and half boiled rice.
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If you like to add additive colors you can add food color mixing with little water or else you can neglect it.
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In Hyderabadi style, ill teach you how to cook dum biryani with mutton.
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For this, we need to cover the vessel with a lid and pack the vessel with lid covered with wheat dough so that the air doesn’t escape and aroma is locked.
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On a low flame cook it for about 25 minutes.
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Mint mutton biryani is ready, serve hot garnished with coriander leaves.