💯✨ ബിരിയാണിലെ മട്ടൻ നല്ല soft ആവാൻ ഇതുപോലെ ചെയ്തുനോക്കൂട്ടാ || #muttonbiryani #food #shorts#trend

RECIPE ⬇️🍃

The Marinade (Mutton)
• Mutton: 500g (cut into bite-sized pieces)
• Curd: 1/2 cup
• Kashmiri Chili Powder: 1 tbsp
• Turmeric: 1/4 tsp
• Biryani Masala: 1 tbsp
• Red Chili Powder: 1/2 tsp (optional, for extra heat)
• Ginger-Garlic Paste: 1 tsp
• Green Chilies: 3 (slit)
• Tomato: 1 (chopped)
• Fried Onions (Birista): 1 cup
• Raw Papaya Paste: 1 tsp (to ensure the mutton is super tender)
• Herbs: Handful of chopped Coriander and Mint leaves
• Oil: 2 tbsp
• Salt: To taste

Cooking Instructions
1. Marinating & Pressure Cooking
• In a large bowl, mix the mutton with all the marinade ingredients listed above.
• Let it rest: Marinate for at least 4 hours, or ideally overnight in the fridge for the best flavor.
• Transfer the marinated mutton to a pressure cooker. Add a splash of water and cook for about 3 whistles (or until the meat is about 80-90% cooked).

2. Preparing the Rice
• Boil water in a large pot. Add ghee, whole spices (bay leaves, cardamom, cinnamon, cloves, star anise, shahi jeera), slit green chilies, and a squeeze of lemon juice.
• Add soaked Basmati rice and cook until it is 60% done (it should still have a firm “bite” in the center). Drain the water.

3. The “Dum” (Layering)
• In a wide, heavy-bottomed pot, layer the cooked mutton masala at the bottom.
• Sprinkle fresh coriander, mint, and some fried onions.
• Spread the 60% cooked rice evenly over the mutton.
• Top with another layer of herbs, fried onions, and a drizzle of ghee (or saffron water for color).
• The Finish: Seal the lid tightly. Cook on low heat (Dum) for about 20 minutes.

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