Hyderabadi Mutton Biryani Dum Kacchi Layered Nizam

Method

1. 1

   Marinate mutton with all marinade ingredients including birista for 6 to 8 hours or overnight.

2. 2

   Parboil soaked basmati in spiced salted water until 70% done — grains must still show a white core. Drain immediately.

3. 3

   Layer in a heavy-bottomed pot: spread raw marinated mutton with all marinade at the bottom.

4. 4

   Layer the parboiled rice on top. Drizzle saffron milk, ghee, kewra water, fresh mint and remaining birista over the rice.

5. 5

   Seal the pot rim with the stiff dough rope, pressing firmly. Cover with a heavy lid.

6. 6

   Place on high heat for 5 minutes until you hear gentle sizzling.

7. 7

   Reduce to the absolute lowest heat possible — place on a tawa if needed.

8. 8

   Cook on dum for 45 to 50 minutes.

9. 9

   Break the dough seal at the table. The mutton cooks entirely in the steam from its own marinade — the kacchi method.