1. Slow cook the meat on low flame for about 10 mins with all the spices, doing this will lock the aroma of all the spices in the meat, increase the flame later and cook until tender
2. Marinate the meat with buttermilk for about 15-20 mins before cooking, there you go with super tender meat
3. Pressure cook the meat with 2 tsp of vinegar for about 5-6 whistles for tender meat for your curries and biryani
4. Physcially tenderize the meat with a "meat tenderizer" (light pounding), it breaksdown the tough meat fibers and yipee you get super tender meat
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