Dum Mutton (Goat) Biryani
You can substitute lean lamb if you can’t find goat, but the flavour of lamb is stronger and it won’t need the extra tenderising (in step 1 below). When buying the meat, get meat on the bone. You can use any combination of shoulder, ribs (chops) or leg, as long as it’s bone-in and cut into about 2” pieces. The chops might need to he halved.
In India one would use raw papaya to tenderise the meat. Some chefs also use commercial meat tenderisers, which I am loathe to use. I have hence copied a trick used by Chinese chefs, i.e. to use a little amount of baking soda. It’s important to tenderise the meat else it could remain chewy/undercooked at the end of the cooking period.
You will need a good casserole with a heavy lid, and a flat cast iron griddle or a heavy roasting tray (that can fit the casserole dish) for cooking the biryani. The griddle diffuses the heat better and allows the base layer to cook more gently. This could be achieved in the oven, with only the base heating element on. I haven’t tried it, and I assume that the oven will take more time due to the indirect nature of the heat.
Servings |
Prep Time |
6generously |
45min |
Servings |
Prep Time |
6generously |
45min |
|
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