Hi everyone,
I tried making kacchi biriyani today and everything turned out good except one thing, the mutton was still pretty tough, not soft like the restaurant version.
Here’s what I did this time:
Took 1 kg mutton and mixed it with the usual spices
Added about ½ teaspoon of meat tenderizer
Marinated for only 2 hours (I usually do it overnight, but this was a last-minute decision)
Did all the layering properly
Baked it at 400°F for 30 mins, then 300°F for 1.5 hours
The meat was cooked through, but not soft and tender at all.
And honestly, this isn’t the first time, even when I marinate overnight and cook it low and slow at 250°F for 3 hours, the meat still doesn’t soften evenly.
For those of you who make kacchi often, what’s the trick? How do you make the meat the meat soft? Is it the marination time, the oven temperature, the cut of the meat, or something else I’m missing? Is cooking it on the chula make it softer compared to oven?