cooking mutton biryani

If you are cooking mutton biryani then make sure you marinate the mutton in yogurt, salt and other spices for at least 6-8 hours, it helps the mutton soak in the spices well. Chicken does not need to be marinated for so long; two to three hou Turs are enough. 
2. Traditionally papaya is seen as a good tenderizer for red meat. You can apply the papaya paste on the surface of the meat while marinating. 
3. Roasting and grinding your own biryani spices are always a better option than just the store bought and packed products.
4. Rice must be a good quality basmati and aged at least 2 years. Soak it in water for 30-60 minutes before you boil them. 
5. While boiling the rice, add salt according to the water and not rice. Never cook your rice completely, just 70% is enough. 
6. Use a good proportion of water and ghee in the biryani. They will help keep the rice dish moist and delicious. 
7. People often over-cook their biryani which is a strict no-no. Once biryani is layered, cook on a high flame for 5 minutes and then on a low heat for 12-15 minutes. Mutton biryani will take almost 30 minutes to cook. 
8. Use ginger julienne, fresh mint leaves, chopped chilies, caramalised onions, ghee and dried apricot to give a beautiful flavour and fragrance to your biryani. 
9. Team your biryani with cooling and flavourful raita for best experience. If you are pressed for time you can make a simple raita with roasted cumin powder, fresh coriander, a little chilli powder, sugar and salt.