Ingredients Of Char Minar Biryani

  • For rice:
  • 2 cup long grain rice
  • 2-3 bay leaf
  • 2-3 cardamoms pods (bruised)
  • 2-3 cloves
  • 1 tsp ghee
  • 1/2 cup mint leaves
  • 1 star anise
  • 1-2 pcs cinnamon, small
  • pieces Water as required
  • Salt as per taste
  • 600 gms mutton
  • 2 Onion
  • 2 Tomato
  • 250 gms ghee
  • 2 Cloves
  • 2 Cardamom
  • 2 Cinnamon sticks
  • Salt as per taste
  • 4-5 Cloves
  • 1-2 pcs cinnamon stick, small
  • 3-4 Cardamoms
  • 1 tsp shahi jeera
  • 12-14 Peppercorns (roast and grind to powder)
  • For meat marinade:
  • Salt as per taste
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 cup curd
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 green chilli (slit and deseeded)
  • 1/4 cup milk
  • 5-6 Saffron strands (add to the milk)
  • 1/2 cup mint
  • 2 tbsp lemon juice
  • Salt as per taste
  • For layering:
  • Browned onions
  • Fried garlic
  • 1 cup saffron (soaked in milk)
  • Coriander (chopped)
  • 1/2 cup ghee
  • for garnishing fresh tomatoes, sliced
  • for garnishing onions and garlic (caramelized)

How to Make Char Minar Biryani

  • 1.In a bowl add all the marinade ingredients and make a smooth paste.
  • 2.Apply this paste all over the meat. Cling wrap the meat and let sit in the refrigerator for 3-4 hours or overnight.
  • 3.While the marinated meat is in the fridge, prepare the long grain rice.
  • 4.Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
  • 5.Cook the rice with all the condiments as well the saffron strands soaked in water.
  • 6.Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.
  • 7.In a heavy bottom wok add ghee and oil and heat. Add the onions and fry till brown, followed by cloves, cinnamon, cardamoms and continue to fry with onions.
  • 8.Now add the chopped tomato and fry till mashed. Reduce heat completely and add milk.
  • 9.Add the spice powders and stir well ensuring the milk is not curdled.
  • 10.Add the marinated meat to this masala and give a good stir to ensure the masala is well incorporated.
  • 11.Now add the biryani masala, cover and let it simmer.
  • 12.Ensure the meat is not completely cooked. It should be cooked medium rare. Once done half, remove from flame and keep aside.
  • 13.Take a broad mouthed vessel with heavy base to prepare biryani.
  • 14.Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk, top it with the cooked meat.
  • 15.Repeat the process till all the rice and meat is well placed.
  • 16.Cover the vessel with a heavy lid or place a heavy object over the lid.
  • 17.Let it cook for 20-25 minutes over medium heat.
  • 18.Once done remove from heat but do not open the lid for at least 10 minutes.
  • 19.Break off the seal, gradually fold the rice ensuring you don’t break the long grain.
  • 20.Garnish and serve with raita.