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.